Crispy, nutty whole wheat cookies paired with a luscious dark chocolate ganache—these rustic sandwich cookies are perfect for tea time or a cozy snack. Made with wholesome ingredients like whole wheat and almond flour, and naturally sweetened with brown sugar and honey or maple syrup, they offer a delightful balance of texture and flavor.

Why You’ll Love This Recipe

These Whole Wheat Chocolate Sandwich Cookies are a comforting yet sophisticated treat. The nuttiness of whole wheat and almond flour adds depth, while the smooth chocolate ganache delivers rich indulgence. The recipe is simple to follow, adaptable for various diets, and ideal for gifting, entertaining, or enjoying with a warm drink. They offer a homemade charm that far exceeds store-bought alternatives.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cookies:

• whole wheat flour

• almond flour

• baking soda

• salt

• unsalted butter, softened

• brown sugar

• honey or maple syrup

• vanilla extract

• milk (as needed)

For the Chocolate Filling:

• dark chocolate chips

• heavy cream or coconut cream

Directions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. In a bowl, whisk together whole wheat flour, almond flour, baking soda, and salt.

3. In a separate bowl, beat softened butter and brown sugar until light and creamy. Add honey (or maple syrup) and vanilla extract.

4. Gradually incorporate the dry ingredients into the wet mixture. If the dough feels dry, add 1–2 tablespoons of milk.

5. Roll the dough between two sheets of parchment paper to about ¼ inch thickness. Chill for 15 minutes.

6. Use a round cookie cutter to cut shapes. Place the cut-outs on the prepared baking sheet.

7. Bake for 10–12 minutes or until lightly golden. Allow to cool completely.

8. For the filling, melt dark chocolate chips with cream using a double boiler or microwave in 30-second intervals, stirring until smooth.

9. Spread or pipe the chocolate ganache onto the flat side of a cookie, then top with a second cookie to form a sandwich.

10. Let the sandwiches set at room temperature or refrigerate briefly until the filling firms up.

Servings and timing

Servings: Approximately 12–14 sandwich cookies
Prep time: 30 minutes (including chill time)
Cook time: 10–12 minutes
Total time: 45–50 minutes

Variations

• Gluten-Free Option: Substitute whole wheat flour with a gluten-free flour blend and ensure all ingredients are certified gluten-free.

• Vegan-Friendly: Use plant-based butter and coconut cream for the filling, and substitute maple syrup for honey.

• Nut-Free Version: Replace almond flour with oat flour or more whole wheat flour (note: texture may vary slightly).

• Flavored Ganache: Add a splash of peppermint extract or orange zest to the chocolate for seasonal twists.

• Spiced Cookies: Add a pinch of cinnamon or cardamom to the cookie dough for added warmth.

Storage/Reheating

Store the assembled sandwich cookies in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate them for up to a week. If stacking, place parchment between layers to prevent sticking. These cookies also freeze well—store in a freezer-safe container for up to 2 months. Thaw at room temperature before serving.

FAQs

Can I use all-purpose flour instead of whole wheat?

Yes, though the flavor will be milder and the texture slightly less hearty.

What kind of chocolate works best for the ganache?

Dark chocolate chips or chopped chocolate bars with at least 60% cocoa content provide the best balance of sweetness and richness.

Can I prepare the dough in advance?

Absolutely. The cookie dough can be made up to 2 days ahead and stored in the refrigerator. Let it soften slightly before rolling and cutting.

Can I freeze the cookies?

Yes, both the cookie dough and the finished sandwich cookies freeze well. Wrap tightly and store in an airtight container.

How do I ensure my cookies are crisp?

Roll the dough evenly and don’t overbake. Cooling on a wire rack also helps maintain crispness.

What’s the best way to melt chocolate for the filling?

Use a double boiler for more control, or microwave in short intervals, stirring between each session to avoid burning.

Can I make these cookies smaller?

Yes, use a smaller cutter and adjust the baking time down by a minute or two.

Are these suitable for kids?

Yes, they are mildly sweet and free from artificial additives, making them a wholesome treat for children.

Can I substitute the cream in the ganache?

Yes, you can use coconut cream for a dairy-free version or even milk, though the ganache may be slightly thinner.

How thick should I roll the dough?

Aim for about ¼ inch thickness to balance texture and prevent overbaking.

Conclusion

Whole Wheat Chocolate Sandwich Cookies are a delightful blend of rustic charm and refined taste. With wholesome flours and a rich ganache filling, they’re ideal for homemade treats that feel both indulgent and nourishing. Whether for an afternoon pick-me-up or a homemade gift, these cookies are sure to become a beloved staple in your baking repertoire.