Halloween Sandwich Cookies

Recipes

The recipe makes 10 servings.

Ingredients:

For the Chocolate Cookies
2 scoops HLTH Code Chocolate (80 g)
1 cup crushed almonds (100 g)
1 Tbsp coconut flour (8 g)
1 tsp baking powder
¼ tsp salt
1 large egg
¼ cup melted butter (55 g)
2 Tbsp full-fat Greek yogurt (30 g)
2 Tbsp monk fruit sweetener

For the Chocolate Filling
2 scoops HLTH Code Chocolate (80 g)
4 oz full-fat cream cheese (115 g)
2 Tbsp softened butter (28 g)
2 Tbsp heavy cream (30 ml)
1 Tbsp monk fruit sweetener
Pinch of salt
Optional: beetroot powder

Decoration
Sugar-free candy eyes

Instructions:

Preheat the oven to 350°F (175°C) and line a baking tray with parchment paper.

In a large bowl, combine the HLTH Code Chocolate, crushed almonds, coconut flour, baking powder, salt, and monk fruit sweetener.

Add the egg, melted butter, and Greek yogurt. Mix until a soft cookie dough forms. Chill the dough for 10–15 minutes if it feels too soft to shape.

Divide the dough into 20 equal portions. Roll each portion into a ball and place on the prepared baking tray. Gently flatten each into a thin, round cookie approximately 2½ inches (6 cm) in diameter.

Bake for 10–12 minutes, until the edges are set and the centers remain slightly soft.

Allow the cookies to cool on the tray for 5 minutes before transferring them to a wire rack. Cool completely before filling.

To make the filling, beat the cream cheese and softened butter until smooth and creamy. Add the HLTH Code Chocolate, heavy cream, monk fruit sweetener, and salt. Beat until thick and smooth. Add beetroot powder for a darker and rich chocolate color.

Chill for 10–15 minutes if necessary to firm the filling.

Spread or pipe the chocolate filling onto 10 cookies, bringing the filling close to the edge. Top with the remaining cookies and gently press together.

Press candy eyes into the exposed chocolate filling around the edge of each sandwich cookie and serve.

Serve chilled.

Nutritional breakdown per serving. Recipe makes 10 servings

248 Calories
9g Protein
21g Fat
3.4g Fiber
7g Total Carbs
3.5g NET Carbs