Dark Chocolate Lace Sandwich Cookies

Gluten Free

Yield: 26 cookies

Time: 45 minutes



  • ¼ c. butter, melted

  • ¼ c. brown sugar

  • 2 Tb. of  egg*

  • ½ c. blanched almond flour

  • ½ t. Vanilla

  • Pinch of salt

  • Dash of baking powder

  • About ½ c. Lekkco



  1. Line 2 cookie sheets with parchment paper and set aside. If you don’t have 2 cookie sheets, you can bake the batter one batch at a time.

  2. Whisk the sugar and butter for about 2-3 minutes until the mixture looks smooth, like caramel sauce. Whisk in the vanilla and eggs until combined.

  3. In a separate bowl, combine all the dry ingredients and stir it into the butter mixture. Preheat the oven to 350F and let the batter sit for 5-10 minutes.

  4. Spoon one level teaspoon of the batter onto the cookie sheet 2” apart and bake for 5 minutes or until golden brown. Let cool completely. Peel the cookies off the parchment gently. If the cookies aren’t peeling off without sticking, they may need more time to cool.  

  5. Spoon one level teaspoon of Lekkco onto the bottom of a cookie and use another cookie to create a sandwich, repeat. Serve and enjoy!


*Whisk a raw egg then measure out the 2 tablespoons, or double the recipe and use the whole egg