Grain-Free Sandwich Cookies With Pumpkin Butter

Grain-free sandwich cookies with pumpkin butter
Grain-free sandwich cookies with pumpkin butter

I have been on a kick, going back to old Foraged Dish recipes and taking new photos. It is insanely satisfying to compare the old ones to the new. Progress is difficult to measure day-by-day, but all of those days add up! I’m sure, in three years, I’ll look back at my photos from 2018 and roll my eyes. C'est la vie.

These sandwich cookies were one of my recent victims, and since it is the season for baking and pumpkin, I thought it would be a good opportunity to update the whole post. That means a few updates to the recipe, too:

  • Simplified. (Can I get a hoorah?) The original asked for both almond flour and coconut flour, but since 2015 I’ve discovered a much simpler grain-free shortbread cookie using just almond flour. I quite like the texture of the cookies, too! They are a bit chewy, stay together well, and have great almond and honey flavor.

  • Drizzled with chocolate. How can you make a boring cookie look a little fancier? Maybe you’re thinking frosting, which is true, but since this cookie is a sandwich I wanted the filling to shine. I drizzled each cookie with chocolate, which was just the right touch!

  • Doubled it. More is better right? In this case, there’s no doubt: the original recipe made about 6 sandwich cookies… what was 2015-me thinking?!?! A dozen is much more reasonable (but you still may want to double that if you’re cooking for a crowd).

Once baked, these cookies are stuffed with pumpkin butter, so the end result tastes a bit like pumpkin pie. Perfect match with a cappuccino! But I also experimented with filling the cookies with salted caramel. Oh. My. Goodness. Now that’s a treat! A bit like an alfajore, if you are familiar. I am definitely going to need to make an alfajore recipe now (Foraged Dish style, of course!).

Grain-free sandwich cookies with pumpkin butter
Grain-free sandwich cookies with pumpkin butter

Grain-Free Sandwich Cookies with Pumpkin Butter

Published October 26, 2015 by
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Yield: 12-24, depending on size   |    Active Time: 60 minutes



Ingredients:

  • 2 cups finely ground almond flour
  • 1/4 teaspoon baking soda
  • 1/4 cup butter or coconut oil, melted
  • 1/4 cup honey
  • 1 teaspoon vanilla extract
  • 1/2 cup pumpkin butter
  • 1/4 cup dark chocolate

  • Directions:

    1. In a medium mixing bowl, combine the almond flour, salt, and baking soda. Whisk until incorporated. Add the melted butter or coconut oil, honey, and vanilla, and stir until a dough forms. Shape dough into a disc (about 1 inch thick), wrap in plastic wrap, and place in fridge for 30 minutes to 1 hour to chill.
    2. Preheat oven to 325°F. After dough has chilled, remove from fridge. Cut a piece of parchment paper to fit your baking pan.
    3. On a separate piece of parchment, use a rolling pin to roll dough out to 1/4-inch thickness. Use cookie cutters to cut circles out of dough and place on baking sheet, with at least 1/2 inch between each cookie. Bake for 9 minutes, until golden. Allow to cool.
    4. Once cookies are fully cooled, spread pumpkin butter on one cookie, and then use another to create a sandwich. Set aside, and then continue until all of the cookies are sandwiched.
    5. Heat the chocolate in a microwave-safe bowl for 30-second intervals (string between each!) until chocolate is glossy and smooth. You can also do this in a double boiler (stir frequently). Drizzle melted chocolate over sandwich cookies. Allow chocolate to set before serving cookies.
    6. Tip: You can use any sort of jam to fill these cookies! I also made a few with salted caramel sauce and they were SO. GOOD.

    4 Comments

    Paleo Chocolate Turtle Bars with Honey Caramel

    Paleo Chocolate Turtle Bars with Honey Caramel

    This recipe started with a single sweet craving for caramel. I wanted it silky and coating apples as soon as the first days of fall hit. I wanted it chewy, lightly salted, and wrapped in little wax papers. Then, I wanted it gushing out between layers of chocolate. That's when I gave in. 

    There is nothing like Halloween to get your sweet tooth going. I used to be a total sucker for those sugary fruit-flavored candies you would fill pillow cases with as a kid, but now I'm more for anything chocolate (which you might already know, just from perusing the dessert section of this site). Visions of chocolate layers is probably what ultimately did me in with that caramel craving.  

    Paleo Chocolate Turtle Bars with Honey Caramel

    A word of warning: this caramel is ooey-gooey. Like, if you plan on taking the whole batch of bars out of the pan at once, make sure you have a plate or napkins handy. That ooey-gooey deliciousness can get a little sticky! But see all of those caramelly drips? They are what make this so sinfully good. Exactly what you'll want to dig into when you sit down to watch a scary movie tonight, or what you'll want to munch on between answering the door for trick-or-treaters.

    But they're also not a Halloween exclusive--if you ask me, caramel and chocolate fit well with just about any holiday you name, even if that holiday is I-just-freakin-want-a-treat-right-now day. (Note: they are really good on those days. I know, because I had a few recently.) 

    Paleo Chocolate Turtle Bars with Honey Caramel
    Paleo Chocolate Turtle Bars with Honey Caramel

    Paleo Chocolate Turtle Bars with Honey Caramel

    Published October 31, 2017 by
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    Serves: 20   |    Total Time: 1 hour 15 minutes



    Ingredients:


      For the Crust:
    • 2 cups almond flour 
    • 1/4 cup coconut flour
    • 1/4 cup cocoa
    • 1/4 teaspoon salt 
    • 1/4 cup honey
    • 1/4 cup butter

    • For the Caramel:
    • 1 can (14 ounce) coconut milk
    • 1/2 cup mild flavored honey 
    • Pinch salt
    • 1 tablespoon butter
    • 1 teaspoon vanilla 

    • For the top:
    • 1 cup chocolate chips 
    • 1 tablespoon butter
    • 20 whole pecans 
    • 1 teaspoon sea salt or flake sea salt

    Directions:

    1. Preheat oven to 375°F and line a 9x9 glass baking dish with parchment paper.
    2. Then, make the crust. In a medium mixing bowl, combine dry crust ingredients and whisk to minimize clumps. Then, in a small bowl, melt honey and butter. Pour melted butter and honey into dry mixture and stir with a spatula until a crumbly dough forms. It should stick together when you squeeze it between your pointer finger and thumb. Press the dough into the bottom of the prepared 9x9 pan in an even layer. Then, bake for 8-9 minutes, until fragrant. Set aside to cool.
    3. Next, make the caramel. Add coconut milk and honey to a heavy-bottomed sauce pan. Bring to a gentle boil. While the stove heats, pour cold water into a medium side bowl or glass and set near by. Cook caramel at a gentle boil, and stir constantly, until it reaches the soft ball stage. Then, remove from heat, and stir in vanilla, butter and salt. Allow caramel to cool 5 minutes.
    4. Once the caramel has cooled for about 5 minutes (careful, it will still be a bit warm), pour 1/2 to 3/4 cup caramel over the crust, and spread into an ever layer. Place in fridge to allow caramel to set further.
    5. While caramel sets, make the chocolate topping: heat chocolate chips and butter in the microwave for 30 seconds, and stir, and then heat again for 30 seconds, repeating process until chocolate is smooth and no chips remain (You can also do this in a double boiler). Working quickly, remove caramel bars from fridge, and drizzle chocolate over top (see note below). Spread in an even layer using a spatula. While chocolate is still setting, arrange pecans on top and sprinkle with salt. Return to fridge until chocolate has set (about 10 minutes), and then slice into 20 rectangles to serve.
    6. Note: if your caramel is a bit runny, you can place it in the freezer to help it set more before you add the chocolate. When you do add the chocolate, the cold caramel will make it set even quicker, so work in small batches, spreading on part of the chocolate at once.

    Paleo Chocolate Turtle Bars with Honey Caramel
    10 Comments

    Soft Grain-Free Pumpkin Cookies

    This is an older recipe, but one I love! I recently updated it with new images, and notes on how to ice the cookies. Enjoy!

    Soft Grain-Free Pumpkin Cookies

    Come October, the only dessert I want is a pumpkin cookie. Make me a batch of pumpkin cookies and then I can move on, but until those cookies are pulled from the oven I'm going to be day dreaming about them. 

    I think it's because my mom and I used to make these cake-y pumpkin cookies every fall when I was a kid. It just became tradition. Unintentional, delicious, sweet tradition. 

    Soft Grain-Free Pumpkin Cookies
    Soft Grain-Free Pumpkin Cookies

    This recipe has been adapted to be grain-free, using almond flour instead of wheat. You can frost them how ever you like — a Paleo option would be with melted coconut butter, but a more traditional option would be with royal icing (recipe included below). You could also get really fancy and top them with maple butter cream……. just saying.

    Soft Grain-Free Pumpkin Cookies

    Soft Grain-Free Pumpkin Cookies

    Published March 6, 2016 by
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    Yield: 12-24, depending on size   |    Active Time: 60 minutes



    Ingredients:

  • 1/2 cup pumpkin puree
  • 1/4 cup coconut oil or butter, softened
  • 1 egg
  • 1/4 teaspoon vanilla extract
  • 2 tablespoons honey
  • 2 tablespoons coconut sugar
  • 3/4 cup almond flour
  • 1/4 cup coconut flour
  • 1/8 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • 1/16 teaspoon ground cloves

  • Icing:
    You have options when icing these. For a Paleo-friendly cookies, melt 1/4 cup coconut butter (different from coconut oil!) and drizzle over top of cooled cookies. For a sweet treat, make royal icing:
  • 1/2 cup powdered sugar
  • 1/4 teaspoon vanilla or other flavoring extract
  • 1 1/2 tablespoons milk of choice

  • Directions:

    1. In a medium-sized mixing bowl, cream together the butter, pumpkin, sugar and honey until combined (use an electric beater or a hand whisk). Add the egg and vanilla, and beat into mixture.
    2. Separately, combine the dry ingredients (almond flour, coconut flour, baking soda, salt, and spices), and sift or whisk together until no clumps remain. Add dry ingredients to the wet ingredients and beat until combined in a consistent dough. Place bowl and dough in fridge for 10-15 minutes to chill.
    3. Preheat oven to 350°F.
    4. Using two spoons, scoop the cookie dough onto a cookie sheet lined with parchment (or a sil-pat) in heaping tablespoonfuls, leaving about 1 inch of space between each cookie. 
    5. Place pan in oven and bake for 20-25 minutes. Cookies should be soft, but just starting to firm (they will bounce back a little bit when poked). Set aside to cool for 5-10 minutes.
    6. Icing: Drizzle cooled cookies with melted coconut butter, as mentioned in the instructions, OR make icing by whisking together powdered sugar, vanilla, and milk. Drizzle icing over cookies.

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