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 minutesminutes
Cook Time 20 minutesminutes
Total Time 40 minutesminutes
Servings 15cookie sandwiches
Calories 350kcal
Ingredients
Almond Cookies
3tablespoonsalmond butter50 grams, 1.7 oz
2tablespoonscoconut oil28 grams, 1 oz
1/3cupcoconut sugar56 grams, 1.9 oz
1/2teaspoonvanilla extract
1/4teaspoonalmond extract
1cupalmond flour96 grams, 3.3 oz
1/3cupoat flour50 grams, 1.7 oz
1/3cupcoconut flour50 grams, 1.7 oz
1/4teaspoonbaking soda
1/4teaspoonfine sea salt
3tablespoonscoconut milk45 grams, 1.58 oz
Almond Caramel Filling
1/2cupalmond butter120 grams, 4.2 oz
1/2cupalmond flour48 grams, 1.7 oz
4tablespoonscoconut milk60 grams, 2.1 oz
1/4cupcoconut sugar42 grams, 1.48 oz
1teaspoonvanilla extract
To assemble
450gramsVegan Dark Chocolate16 oz
Instructions
Almond Cookies
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.
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.
Storage
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.