Why anyone would dare to resist these insanely tempting paleo Tiramisu Brownie Crinkle Cookies, I honestly don’t know.

With an intense chocolate flavor, slight sweetness, bitter edge of espresso, a creamy tiramisu filling, and a hint of salt, these cookie sandwiches are the perfect mouthful. The paleo tiramisu cream uses coconut butter, maple syrup and vanilla bean paste, while the brownie cookies boast a shiny, crackly crust guarding their fudgy interior.

You do not want to miss out on these. When you take a bite, you’ll not only be shook at the wonders of paleo baking, but also feel like you’ve outdone yourself. I had an internal conflict of wanting to throw a dinner party and have everyone try these for dessert, but also wanting to keep them in the back of my refrigerator all to myself. A few things to note:

• A full tablespoon might sound like a lot, but you do not want to skimp on the vanilla bean paste for the tiramisu filling. Since the brownie cookie itself is already sweet, we don’t want to overwhelm the filling, so relying on the vanilla and maple syrup in their respective quantities yields the perfect balance. I would use this paleo filling recipe in donuts, macarons, honestly anything that has a sweet counterpart and could use a creamy, vanilla, coffee-flavored filling.

• Wait until the cookies fully cool to pipe. Be sure to freeze the filling until it’s thick and pipe-able. For the filling to maintain its texture and shape, it should not be spread onto warm cookies or left at room temperature for too long.

• In terms of chocolate, I used dutch-processed cocoa powder and Enjoy Life’s Dark Chocolate Morsels. The darkness of the cocoa gives the perfect color contract for these visually tempting cookies.