Vegan Cookie Sandwiches
These are Almond Cookie Sandwiches, with a Almond Caramel filling, covered with chocolate.
These Vegan Cookies are gluten free, refined sugar free.
We start with these Vegan Almond Tea Cookies. Which are super easy to make, and incredibly delicious! They are just perfect on their own, but really work like magic for these Vegan Cookie Sandwiches too.
After you make your Vegan Tea Cookies, simply fill them with some of the almond caramel filling and refrigerate the cookie sandwiches for a bit.
Refrigerating the cookies will make it easier to handle and to coat them in chocolate.
To coat them in chocolate, you may temper the chocolate or simply melt it. I have tips on how to temper chocolate in this post.
Best part ever!!!
Let the cookies rest, and the chocolate set.
You can keep them in the refrigerator.
After the chocolate has set, you can remove it from the rack or parchment paper, and you will be able to easily store it because the chocolate will have hardened. I like these containers below to store my baked goods. They are air-tight containers and seriously they are the best. This is not sponsored in any way, but I have a couple of friends who bought this after seeing mine and absolutely loved them.
Anywho, these Vegan Cookie Sandwiches will stop you in your tracks! Because they are going to exceed your every expectation. This recipe was born while I was simply recipe testing, not intending on photographing, or making a blog post at all. When I made the caramel, I was trying to make a vegan caramel cookie, actually.
But everything worked out so perfectly. And one thing led to another. So here we have the vegan cookies recipe for you!
These Vegan Cookie Sandwiches can be kept in the fridge for up to 5 days, but I doubt they will last that long.
You can also wrap some up in a pretty wrap and gift it to someone, like I did.
Who wouldn’t love to receive this for a gift? Even non vegans, really. As long as they are chocolate lovers, of course. These Vegan Cookie Sandwiches taste like pure, rich indulgence!
And they just come to confirm the love that I have for vegan baking, which is something I am sorta new to.
Baking vegan desserts can be challenging. The same day I made these Vegan Cookie Sandwiches, I also made a vegan muffin recipe that failed hard. It was still edible, and delicious, but the muffins were totally falling apart, impossible to even photograph. I’ll make tweaks to the muffin recipe next time and hopefully it will work out.
We can’t win them all, can we? But as long as we win some, and make progress even with the losses, then we should be fine.
I really hope you enjoyed today’s vegan dessert recipe! Thanks for reading!
Vegan Cookie Sandwiches
Vegan Cookie Sandwiches. Almond Cookie Sandwiches, with an Almond Caramel Filling, covered in chocolate. These cookies are vegan, gluten free, and paleo.
- 3 tablespoons almond butter 50 grams, 1.7 oz
- 2 tablespoons coconut oil 28 grams, 1 oz
- 1/3 cup coconut sugar 56 grams, 1.9 oz
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 cup almond flour 96 grams, 3.3 oz
- 1/3 cup oat flour 50 grams, 1.7 oz
- 1/3 cup coconut flour 50 grams, 1.7 oz
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 3 tablespoons coconut milk 45 grams, 1.58 oz
Almond Caramel Filling
- 1/2 cup almond butter 120 grams, 4.2 oz
- 1/2 cup almond flour 48 grams, 1.7 oz
- 4 tablespoons coconut milk 60 grams, 2.1 oz
- 1/4 cup coconut sugar 42 grams, 1.48 oz
- 1 teaspoon vanilla extract
- 450 grams Vegan Dark Chocolate 16 oz
Mix almond butter and softened or melted coconut oil in a bowl.
Add sugar, whisk together.
Add extracts and mix to combine.
Add flours, baking soda, salt and mix.
Add coconut milk to form a dough.
I like to refrigerate my dough for about 20 minutes before proceeding, but you don’t have to do that if you don’t want to. When you are ready to bake, pre-heat the oven to 350F.
Simply split the dough in half to make it easier to work with. Now using your fingers gently press the dough down evenly, making it about 1/4 inch thick.
Using a cookie cutter, cut circles and place on parchment paper or silicon mat.
I used a 3 1/2” cutter and obtained 31 cookies.
Bake cookies for 5-8 minutes, until slightly golden brown.
Let them cool before filling.
Almond Caramel Filling
Mix almond butter, almond flour, coconut milk, coconut sugar, and vanilla extract.
Place about 2 teaspoons of filling in the center of each cookie, and top it off with another cookie. Place cookies in the fridge so they are easier to handle when coating in the chocolate.
Melt the chocolate and let it cool for a second. You may even temper your chocolate if you are feeling fancy. Your chocolate will have a better texture and looks, but it’s not super necessary.
For instructions on how to temper chocolate, click here.
Cover each cooled sandwich cookie with the melted chocolate.
Rest cookies on top of a rack, or parchment paper lined tray, until the chocolate is dry.
Keep cookies in the fridge, covered, for up to 4 days. I like to take mine out of the fridge about 5 minutes before eating them.