Thursday, November 10, 2011

Mouth Watering Vanilla Cream Sandwich Cookies with Chocolate Filling

Oh oh oh!  This is...what can I say... it sends endorphins to my brain.  This is something I know I won't make except on special occasions because it would just be too hard to not eat them all and get sick.  They are rich, creamy, the kind of thing that makes your eyes roll into the back of your head and you get a delightful shock that goes through your taste buds down to your tummy.  It is heavenly good.  Ok, ok... I know I am running on here, but oh my! I just don't know how to describe them!  I am so thankful for the taste buds God gave me and the delightful foods He gave us to enjoy, and this is one of those pleasures He gave that makes you just know Heaven has got to be wonderful.  I'm not exaggerating!
This is the way they hit my taste buds... I'm just sayin'.  I came home from work dead tired, after chasing a room full of 12 to 18 month olds around, and though they are really truly delightful and fun and cute, I know why God gives us children when we are young.  At 57, 4 hours of that is about all I can handle.  And those cute little kiddie songs go through my head in my sleep now.  But baking cookies really was the last thing on my mind when I got home.  Taking a good long nap was actually what I was longing for.  But I was looking through my recipes, none-the-less, (that is what I do in my spare time), and I got an idea and I'm glad I did.

So I made them, and was revived.  I think they sort of brought out the kid in me. :)

So here they are...

               Vanilla Cream and Chocolate Sandwich Cookies

1/2 cup  butter, softened
1/4 cup  Torani (or DaVinci) vanilla flavored SF syrup
12 packets  Truvia (or sweetener equal to 1/2 cup sugar in sweetening power)
1/4 cup  xylitol
1 large  egg
2 teaspoons  vanilla
1 1/2 cups  almond flour, (Honeyville is what I use)
2 tablespoons  coconut flour
1 teaspoon  baking powder
1/4 teaspoon  salt
1/3 cup  heavy cream
6 packets  Truvia
8 squares  Lindt 85% Cocoa Bar -- chopped into small pieces

Cookies:  In a medium mixing bowl add butter, vanilla sugar free syrup, Truvia, xylitol, egg, and vanilla.  Beat with electric mixer on low until creamed together.

Add the almond flour, coconut flour, baking powder and salt and beat again until it is well blended.

Drop by 1 Tbs fulls on parchment lined cookie sheet and flatten with the back of a spoon sprayed with non-stick spray.

Bake in preheated 350 degree oven for 15 to 18 minutes and cool on the pan.

Filling: Add heavy cream to a small saucepan over medium heat.  Add 6 packets of Truvia.  Bring just to a simmer, stirring.  Remove from heat and add the Lindt 85% Cocoa Bar and stir with a wire whisk until well blended and smooth.

Spread on a cookie and top with another cookie.
                                    - - - - - - - - - - - - - - - - - - -

11 sandwich cookies (Per Serving): 211 Calories; 23g Fat (77.6% calories from fat); 4g Protein; 10g Carbohydrate; 7g Dietary Fiber

NOTES : 3 net g carbs per cookie


  1. Just saw this recipe and now I will must make them. They look like Pepperidge Farm Milano cookies. YUMMY!

  2. Yes, I thought of the Milano cookies also. I've never had them though so I don't know how they would compare in taste. I hope you enjoy them as much as I did! :)

  3. Your descriptions made me laugh. Sounds deeelish!

  4. Ginny, these look and from your description,sound scrumptious.

    On a side note, I think you are fitting into God's plan for you very nicely. It is said he has a lifesplan for all of us and you seem to have found yours. This is a blessing for all of us.

  5. Thanks Keri! :) You are so sweet. It blesses me when people enjoy what I make. :) Especially when it helps them to be healthier!

  6. Ginny I just made these and I have to say it is the best low carb cookie of all I have tried over 3 or 4 years. You did fantastic. I am using a chocolate cream cheese filling this time.

    My question for you, is your cookie as fragile as mine? It is so light & delicate. If you had this experience have you found a way to fix it. I find it the same with almond flour cutout cookies. I guess using the fake sugars is the culprit.

    Thank you so much for a recipe I will use over & over. Well - may have to not make over & over as I could see there might be a lack of control issue here for me.

    What other cookies or other desserts would you rate as high as this for me to try next?

  7. Thanks Philis! I'm happy to hear that! I really loved these ones. Have to say they are my favorite! Hmmm... I don't remember mine being so delicate, maybe they were and I just don't remember. I'll have to make them again and see. Maybe depends on how thin you make them. Not sure.
    Have you tried the Valentine's day fudge? That is another of my favorites for a chocolate craving! Another of my favorite desserts is Raspberry Delight:

  8. Hi Ginny,

    Just wanted to say once again how much we like this recipe. Somehow the recipe works better than any of the others. I tried a different one to compare (made this batch also) and it was not even close. This is great. Makes a good chocolate chip cookie too.

    Do you like your carrot cake as much as these? What is your favorite go to dessert these days and meal?

    Wishing the the Very Best,
    For the believer the best is ahead.


  9. Thanks Philis! I have to say this is my favorite, and I haven't made it for awhile! I think I need to. :) I've been actually staying away from desserts lately as I'm trying to drop a few pounds and they tend to make me gain, even low carb! But I need something for a church picnic this weekend.

  10. My husband & I also. We portion treats out carefully to keep trim.

    I would like to be at your picnic. I would be lst in your line to be sure.

    Do you think your carrot cake is a favorite also? Or what else should I try. Unfortunately cannot be chocolate.

  11. The carrot cake was good but I think I need to tweak it some more as it is very moist. One person said it turned out almost mushy for her, so I think I need to make it again and see what I can do. Maybe it just needs to be baked a bit longer. We did really like it though. The frosting is our favorite! Hmmm, well, off hand not sure what to suggest, but check out my pages on the left side, under Sweet Things, and check out all the desserts.

    1. I Add a pureed avocado to My cakes . It adds moistness to any sweet cake. I know it sounds weird , but it works . I make both chocolate cake and banana cake( with banana extract flavoring in it )with 1 avocado added . both are delish , try adding an extra egg or just egg yolk also to cake recipe than what it calls for , it helps with texture . I also do the toothpick test on my keto cakes for doneness just like a regular. I would also add to the carrot cake orange food coloring . The added color of the real non low carb food to the low carb version make it more appealing when it comes to keto/low carb baked goods . It kind of tricks the brain into believing its the real deal

    2. Theresa that sounds like a great idea! Thanks for sharing!



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