INGREDIENTS
- ●
- ●
- ●
- ●
- ●
- ●
- ●
- ●
- ●
- ●
- ●
- ●
- ●
- ●
- ●
MAKE IT
Step 1
Preheat oven to 350° F. Line baking sheets with parchment paper or grease. Refrigerate 1/3 cup almond milk for use in filling.
Step 2
Combine flour, 1 teaspoon salt and baking soda in medium bowl; set aside.
Step 3
Combine remaining 1 cup almond milk and cocoa in small saucepan. Heat over low heat, stirring occasionally, until cocoa dissolves and mixture comes to a simmer. Remove from heat.
Step 4
Beat butter in large mixer bowl until smooth. Add brown sugar and vanilla extract; beat until fluffy. Add eggs, one at a time; beating until mixture becomes lighter in color. Alternately add flour mixture and cocoa mixture to bowl, mixing after each addition until combined. You will use the flour 3 times and cocoa mixture twice. Stir in morsels. Drop batter by level tablespoon measure about 2 inches apart onto prepared baking sheets. Press batter down lightly to even out. You will need 54 total for the pies.
Step 5
Bake for 8 to 9 minutes or until wooden pick inserted in centers come out clean. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Step 6
Beat almond butter, powdered sugar, pinch salt and almond extract in medium mixer bowl until combined. Mixture will be dry. Gradually add reserved 1/3 cup almond milk; beat until smooth.
Step 7
Spread a rounded tablespoon of filling onto flat side of one cookie; top with flat side of second cookie to make a sandwich. Roll edges in chopped almonds. Repeat with remaining cookies and filling. Store in airtight container.
