Mocha Caramel Cookie Sandwiches

Prep Time

30 x minutes + cooling

Cooking Time

x minutes


16 x Peoples

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!


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



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).