Keto Chocolate Chip Sandwich Cookies Recipe

• 60 grams (8 1/2 TBS) coconut flour
• 1/4 tsp salt
• 1/2 tsp baking soda
• 1/2 cup butter, softened
• 44 grams (3 1/2 TBS) brown monkfruit sweetener
• 25 grams (2 TBS) granulated monkfruit sweetener
• 2 large room temperature eggs
• 2 tsp vanilla extract
• 3 oz (1/2 cup) keto chocolate chips

Filling

• 1/4 cup butter, softened
• 125 grams (1 cup) powdered monkfruit/allulose blend
• 1/2 TBS vanilla extract

• Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper or a silicone baking mat. In a medium bowl, sift together the coconut flour, salt, and baking soda so there are no lumps; set aside.
• In a large mixing bowl, beat the softened butter with the brown monkfruit and granulated monkfruit sweeteners on medium speed for about 1 minute, until creamy. Scrape down the sides of the bowl, then add the eggs and vanilla extract. Beat until fully combined.
• Gradually add the dry ingredients to the wet mixture, stirring until a smooth, slightly thick dough forms. Scrape the bowl again and fold in the chocolate chips so they are evenly distributed.
• Scoop the dough in tablespoons onto the prepared baking sheet, spacing each about 1 inch apart. Use your fingers or the back of a spoon to gently flatten each scoop to the desired thickness. Bake for 8–10 minutes, until the edges are lightly golden.
• Remove the cookies from the oven and allow them to cool on the pan for 5 minutes to firm up. Transfer to a wire rack and cool completely before assembling the sandwiches.

Filling

• To make the filling, beat the softened butter, powdered monkfruit/allulose blend, and vanilla extract together on medium speed for 1–2 minutes until the mixture is smooth and thick. Place half of the cooled cookies flat side up on a clean surface, spoon about 1 tablespoon of filling onto each, then top with another cookie. Press gently to spread the filling to the edges.

Serving and Tips

• These sandwich cookies are best served at room temperature. For firmer filling, chill the assembled cookies for 15–30 minutes before serving. Allow cookies to come to room temperature before eating for the best texture.

Notes

• Coconut flour absorbs a lot of moisture; measure it carefully. If your dough seems too dry, add a small amount of room-temperature butter or an extra egg yolk, one teaspoon at a time, until the dough holds together.
• Substitutions: If you prefer a different sweetener, use a powdered keto-friendly sweetener in the filling that measures like powdered sugar. Almond flour is not a 1:1 substitute for coconut flour, so avoid direct swaps without adjustments.
• Storage: Store assembled cookies in an airtight container in the refrigerator for up to 5 days. Unfilled cookies keep well at room temperature for 2–3 days or frozen for up to 2 months; thaw before filling.
• Variations: Add a pinch of cinnamon to the dough, use sugar-free white chocolate chips, or flavor the filling with a teaspoon of citrus zest or almond extract for a different profile.