Honey-Crisp Sandwich Cookies

Because of my baking blunders, today there are 2 posts with 2 different desserts from essentially the same foundation recipe. The earlier post was Chocolate Chip Blondies, and now this post features Honey-Crisp Sandwich Cookies.

In my quest today for soft chocolate chip cookies, I ended up with some completely different desserts that both happen to include chocolate (yay!). I was going to call these no-roll sugar cookies, but they don’t have cane sugar in them so that didn’t seem quite right. Honey-Crisp seems like a good name for these, though  : )

Honey-Crisp Sandwich Cookies

Honey-Crisp Sandwich Cookies

Makes @ 20-24 cookies (10-12 sandwich cookies)

1-1/4 cup brown rice flour

2 Tablespoons ground chia seed

1/2 teaspoon baking soda

1/4 teaspoon salt

1/3 cup coconut oil or palm oil

1/2 cup honey (raw, unfiltered) *

1 teaspoon vanilla extract

Fudgy Ganache (recipe is here)

  1. Preheat oven to 375˚ F. Line a cookie sheet with parchment paper.
  2. In a medium bowl, whisk together flour, chia seed, baking soda, and salt.
  3. In a large bowl, with a hand blender cream together the oil, honey, and vanilla.
  4. Add in the dry ingredients to the wet ingredients in 2 additions, blending well between each addition until mixed.
  5. Drop cookie dough onto cookie sheet by tablespoonfuls. Cook for 10-12 minutes, or until cookies are golden in color. Let cookies cool very well before removing from sheet. Cool completely before making into sandwiches.
  6. Once the cookies have cooled completely, spread some Fudgy Ganache between the cookies and sandwich together. Enjoy!

You can make these cookies smaller if you like and use a smaller measure for scooping out the cookie dough.

If you cook these a little bit longer and a little bit darker, they have a toffee-like flavor to them (just don’t burn them!)

* I use raw, unfiltered honey which is a thicker than store-bought honey. Also, subbing in agave or pure maple syrup will change the outcome of this recipe because they are not as thick.

3 thoughts on “Honey-Crisp Sandwich Cookies

  1. I made these and lets just say it was a hot mess. They spread out like crazy. Nothing like your cookie. So I am wondering why you did not use a egg to bind? I made a second batch into the blondes, and added the egg. Those were DELICIOUS!!

    • Hi Jolie! I am sorry that the cookies didn’t turn out for you (glad the blondies worked out though)! Some of us in my family have egg allergies, so I don’t generally use eggs but you can certainly use them if you want (the ground chia seed acts as the binder in this recipe). Also, I use raw, unfiltered honey which tends to be much thicker than most store-bought honey, and that could make a difference. If you want to try these again, you could use a beaten egg and some raw sugar instead of honey, and add some more flour if needed.

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