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Proudly Australian

Chocolate Ganache Cookie Sandwich

Are you the ultimate chocolate cookie fan! Then pull up those sleeves and get yourself a tea towel because things are about to get messy (and super delicious!) Indulge in one of our favourite chocolate cookie recipes we've EVER made. Adding some extra crunch into an already tasty cookie base we've added some walnut to perfectly complement the cream cheese, GANACHE FILLING in the middle! It doesn't get much better than this. This is a MUST try and a recipe you'll be making over and over again! You can find more sugar-free recipes like this one and more over on our blog or check out Natvia’s collection of dessert videos over at Healthy Treats!  

Serves 6

Prep time 40mins

Cooking time 12 mins


Cookie 250g Butter, softened 1 cup Natvia 1 tsp/s Vanilla Essence 1 Egg 1 cup Plain All Purpose Flour 1 tsp/sq Baking Powder ¼ cup Raw Cacao Powder ¼ cup Walnuts, roughly chopped Filling 150g Cream cheese, softened ¼ cup Cacao 1 tbs Natvia


  1. Preheat the oven to 160C
  2. Beat the cream cheese until light and creamy. Add the cacao powder and Natvia and beat to combine. Refrigerate.
  3. To make the cookies, beat the butter until light and fluffy. Beat in the Natvia, vanilla essence and egg until combined.
  4. Sift in the flour, baking powder and cacao powder and combine until smooth. Stir to combine the walnuts. Lightly flour your hands and then roll into tablespoon-sized balls and place on 2 baking paper lined trays, evenly spaced. Place in the refrigerator for 30 minutes.
  5. Bake for 12-13 minutes. Leave to cool on the tray for 1-2 minutes before removing to a wire rack to cool.
  6. Once cooled completely slather the base of one cookie with the filling and then carefully sandwhich with another cookie.
No nutritional info supplied

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