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Vegan Cookie Sandwiches

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.

Course Dessert
Cuisine vegan
Keyword almond, cookies, vegan
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 15 cookie sandwiches
Calories 350 kcal

Ingredients

Almond Cookies

  • 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

To assemble

  • 450 grams Vegan Dark Chocolate 16 oz

Instructions

Almond Cookies

  1. Mix almond butter and softened or melted coconut oil in a bowl.
  2. Add sugar, whisk together.
  3. Add extracts and mix to combine.
  4. Add flours, baking soda, salt and mix.
  5. Add coconut milk to form a dough.
  6. 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.
  7. 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.
  8. Using a cookie cutter, cut circles and place on parchment paper or silicon mat.
  9. I used a 3 1/2” cutter and obtained 31 cookies.
  10. Bake cookies for 5-8 minutes, until slightly golden brown.
  11. Let them cool before filling.

Almond Caramel Filling

  1. Mix almond butter, almond flour, coconut milk, coconut sugar, and vanilla extract.

To assemble

  1. 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.
  2. 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.
  3. For instructions on how to temper chocolate, click here.
  4. Cover each cooled sandwich cookie with the melted chocolate.
  5. Rest cookies on top of a rack, or parchment paper lined tray, until the chocolate is dry.
  6. Storage
  7. 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.