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.
Almond Cookie Sandwiches [Vegan, Gluten-Free]
Ingredients You Need for Almond Cookie Sandwiches [Vegan, Gluten-Free]
For the Almond Cookies
- 3 tablespoons almond butter
- 2 tablespoons coconut oil
- 1/3 cup coconut sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 cup almond flour
- 1/3 cup oat flour
- 1/3 cup coconut flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 3 tablespoons coconut milk
- 2 cups Vegan Dark Chocolate
For the Almond Caramel Filling
- 1/2 cup almond butter
- 1/2 cup almond flour
- 4 tablespoons coconut milk
- 1/4 cup coconut sugar
- 1 teaspoon vanilla extract
How to Prepare Almond Cookie Sandwiches [Vegan, Gluten-Free]
- 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.
- When you are ready to bake, pre-heat the oven to 350°F.
- 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.
- 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.
- 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.
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