Almond Sesame Sandwich Cookies

Almond Sesame Sandwich Cookies

The marvelous Kim from Low Carb Maven has done it again! This time she has created a recipe for filled cookies that are as decorative as they are delicious to eat: Almond/sesame cookies with a wonderful orange/vanilla/cinnamon filling. Kim never ceases to amaze and we highly recommend checking Low Carb Maven for inspiration for meals, desserts, baked goods and everything else low carb – all presented beautifully in fantastic photos!

Cookie Batter

1/4 cup (4 tablespoons) salted butter, softened

2 ounces cream cheese, softened

1/3 cup Sukrin:1

1 large egg, cold

1 teaspoon vanilla extract

3/4 cup almond flour

1/3 cup Sukrin Sesame Flour

1/4 teaspoon salt

1/8 teaspoon xanthan gum


1/4 cup (4 tablespoons) salted butter, softened but cool

2 ounces cream cheese, softened but cool

1/2 cup Sukrin Icing Sugar, sifted

1/2 teaspoon vanilla extract

1/8 teaspoon orange extract

1/8 teaspoon cinnamon


Melted dark chocolate


  1. Cream the butter and cream cheese with the Sukrin:1 until light and fluffy, about 1 minute. Add the vanilla and egg, creaming together again. Sprinkle the almond flour, sesame flour, salt and xanthan gum over the butter mixture. Beat until creamy, light, and fluffy. The cookie dough will be very sticky. Refrigerate for at least 4 hours.
  2. Preheat oven to 350 and line a baking sheet with parchment. Divide the cookie dough into 18 even portions (mine weighed 15 grams each) and roll into balls, placing 9 (evenly spaced) onto the parchment lined baking sheet and refrigerating the remainder. Using a small piece of waxed paper and a flat bottomed glass, cover each ball of dough, one by one, and flatten to just under 1/4 of an inch. Bake for 15 minutes or until the edges of the cookies begin to turn golden brown. Remove from the oven and let cool on the baking sheet for 5 minutes before removing to a cooling rack to cool completely. Use a new sheet of parchment for the next batch of cookies.
  3. Beat the butter and cream cheese together. Add the Sukrin Icing sugar and beat until light and fluffy. Add the remaining ingredients and beat again. If the frosting seems too soft, refrigerate for 30 minutes and beat until nice and light.
  4. Pair the cookies by similar size. Place approximately two tablespoons (per cookie) on half of the cookies. Top cookies with their mates. Drizzle with melted chocolate to decorate if you desire. Keep refrigerated and enjoy cold.


Nutritional information per 1 filled cookie. Calories: 207, Fat: 20g, Carbohydrates: 3g, Fiber: 1g, Protein: 5g, Net Carbs: 2g