Sweet and crunchy almond sugar cookies sandwiched together with a homemade coffee date caramel all dipped in rich dark chocolate. These cookie sandwiches are naturally vegan, with gluten-free swaps and they are fun to make with little ones and great enjoyed with a cup of coffee!
By Nourishing Amy
Mocha Caramel Cookie Sandwiches
Prep Time: 30 x minutes + cooling
Serves: 16 People
Ingredients
Almond Sugar Cookies
50g smooth runny almond butter
30g vegan butter, melted
50g Traidcraft golden caster sugar
½ tsp vanilla essence
½ tsp almond essence
100g plain or GF plain flour, plus extra for dusting
50g Zaytoun Almonds, finely ground
½ tsp baking powder
A pinch of salt
Coffee Date Caramel
150g Zaytoun Medjool Dates, pitted weight
30ml brewed Cafédirect’s Machu Picchu coffee
50g almond butter
A pinch of salt
Chocolate coating
100g Divine 85% Dark Chocolate
Flaky salt
Method
Step 1
1. Blitz the almonds into a fine meal to make the ground almonds.2. Make the Almond Sugar Cookie dough: whisk together the almond butter, melted butter, sugar, vanilla and almond essence until smooth. Sift in the flour and stir in the ground almonds, baking powder and salt. Bring to a dough and shape into a ball. Cover and rest in the fridge for 15 minutes.3. Preheat the oven to 160Fan/180*C and line 2 large baking sheets with parchment paper.4. Divide the dough in half and roll out onto a lightly floured surface or sheet of parchment paper and roll out to abut ½ cm thickness. Cut out the cookie shapes, carefully use a spatula or palette knife to transfer the cookies to the baking trays. Re-roll any scraps and continue to roll out all the dough and cut out all the cookies (about 32 round cookies).
