Remember me
These chocolate whole-wheat sandwich cookies are soft, lightly baked, and naturally sweetened with honey, offering a more wholesome alternative to traditional cookies. The cocoa-rich dough stays tender, while the crunchy peanut butter filling adds a satisfying contrast and nutty depth without relying on refined sugars.
With January being the time when many people set healthier eating goals, these cookies are a perfect fit for health-conscious bakers. For British and Australian readers, they’re made with wholemeal flour, the equivalent of whole-wheat flour, making them a smart choice when you want a homemade treat that aligns with a more mindful start to the year.
Enjoy!
Giorgos Tsoulis
These wholewheat cocoa sandwich cookies are soft, lightly sweetened with honey, and made with simple, wholesome ingredients. Filled with crunchy peanut butter, they’re a healthier take on a classic cookie, while also being rich, chocolatey, and perfect for a quick homemade treat or snack.
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Course Dessert
Cuisine International
IngredientsUS CustomaryMetric
1x2x3x
180 g whole-wheat flour (wholemeal flour)40 g cocoa1 pinch of salt80 ml water2 tsp sunflower oil80 g honeyFor the Filling:200 g crunchy peanut butter InstructionsPreheat the oven at 175°C/ 345°F, with the fan on.
In a bowl, combine the flour, cocoa powder, salt, water, sunflower oil, and honey. Mix well with your hands until a smooth dough forms.
Transfer the dough to a lightly floured surface and roll it out to 1 cm (⅓ inch) thickness. Cut out cookies using a 5 cm (2-inch) round cookie cutter.
Using a smaller cutter (about 1 cm / ⅓ inch), cut a hole in the center of half of the cookies.
Place the cookies on a baking tray lined with parchment paper. Bake for 5 minutes for very soft cookies. The cookies will firm up slightly as they cool.
Remove the cookies from the oven and let them cool completely.
Spread peanut butter over the solid cookies and top with the cookies that have holes, pressing gently to form sandwich cookies.
Repeat the same process for the rest of the cookies and serve. Enjoy!
NotesChef’s Tip: Roll the dough evenly to ensure the cookies bake uniformly.
Related: Chocolate Covered Yogurt Bites with Blueberries & Almonds
Related: Power-Packed Berry Yogurt Bowl
Related: No-bake Cranberry Energy Bites w/ Peanut Butter
Related: Homemade Almond & Peanut Butter Bars
Related: Pistachio Sandwich Cookies
Giorgos Tsoulis
Celebrity Chef Giorgos Tsoulis specializes in modern Mediterranean cuisine and his recipes are widely appreciated not just in Greece and Cyprus but also around the world. He has been the executive chef of numerous successful Greek restaurants, while at the same time hosting many popular culinary TV shows in Greece and Cyprus. Giorgos Tsoulis is passionate about educating his fans in more sustainable and healthy cooking and eating while making the most of the flavors of the ingredients. As sustainable cuisine ambassador for WWF Hellas, he plays a key role in cooking activations that relate to the European #Eat4Change program, as well as the #Farm2Fork program.
Comments (0)