Almond Chocolate Chunk Sandwich Cookies

We love getting packages in the mail, especially when it involves food and even better when that food is chocolate! This week we received a wonderful supply of NibMor chocolates from their new superfruit line that includes cherry, blueberry, and cacao nib flavors. The chocolates are all vegan while being the perfect balance of milk and dark. As we tried to not eat all the chocolate at once, we became inspired to chop them up and create these Almond Chocolate Chunk Sandwich Cookies.


The cookies are super simple and taste similar to a sugar cookie. Adding in chunks of these flavorful chocolates was the perfect way to upgrade these cookies. While the cookies stand on their own just as well, we took it a step further and made them into sandwiches! For the cream filling, we took our favorite coconut whipped cream and added MORE chocolate chunks because no one says "No" to more chocolate, especially when it's NibMor.


We had so much fun creating these cookies and collaborating with NibMor. Be sure to check out their newest chocolates and support a wonderful company.



Almond Chocolate Chunk Cookies

4 cups almond flour

2 tsp. baking powder

1/4 tsp. salt

6 Tbsp. coconut oil, melted

6 Tbsp. maple syrup

2 tsp. vanilla extract

3-1oz. NibMor bars, roughly chopped (we used one of each flavor)

Coconut Whipped Cream

1 can full-fat coconut milk, set in your fridge overnight

3 Tbsp. maple syrup

1/2 tsp. almond extract

1-1oz. NibMor bar, chopped into small pieces (we used the Cacao Nibs flavor)


Almond Chocolate Chunk Cookies

  1. Preheat your oven to 350˚ and line two baking sheets with parchment paper.
  2. In a large bowl, combine almond flour, baking powder, and salt.
  3. Stir in melted coconut oil, maple syrup, and vanilla extract to form a dough.
  4. Add chocolate chunks and stir to combine.
  5. Using a medium cookie scoop, scoop the cookies onto your lined baking sheets and press them down with the back of a fork (like you would do for peanut butter cookies).
  6. Bake for 10 minutes, switching the racks halfway through, until they're golden and starting to brown on the bottom.
  7. Remove and let cool.

Coconut Whipped Cream

  1. Scoop out the coconut cream that has separate in the can and place it in a medium bowl. The leftover coconut water can be used in smoothies!
  2. Using a mixer, whip the coconut cream until peaks start to form. Add maple syrup and almond extract and continue to whip until it resembles whipped cream.
  3. Stir in the smaller chocolate chunks and place the whipped cream in your fridge to harden.


  1. When cookies are completely cool and the whipped cream has firmed up, you can make your sandwiches!
  2. Place a large spoonful of the whipped cream on the underside of a cookie and top with a second cookie. Continue for the remaining cookies.
  3. Enjoy immediately or store in your fridge.