Sandwich Cookies. image: Essy Roz
Sandwich Cookies. image: Essy Roz
Imagine the most tasty and addictive sandwich cookies in the world.
Now imagine how crunchy and crispy they are,
And now imagine how the chocolate filling sticks to the cookie crumbs after a bite filled with happiness.
And now stop,
Because anything you imagine in your mind isn’t close to the reality of this mind-blowing bite.
Mamamia, we are all in for a triet with this bite.
Listen, I fell in love and it was love at first bite.
The cookie’s brilliant dough just hugs any filling you choose for it.
It’s crispy and eternal,
It contains a lot of gifts from nature,
Sometimes it’s even hard to believe that it’s based on the most amazing ingredient in the world- oat 🙂
Beyond the perfection of the dough’s ingredients, making it is amazing and quick,
It gives into your hand movement and is so fun to work with.
While baking it I love to fantasize about the different fillings that’ll hug my cookies.
Classic chocolate filling that always wins,
A good jam filling,
Date filling,
Basically any filling you choose will commit itself to the experience.
These cookies are exciting,
They take me back to sweet childhood moments,
It’s fun to make them by yourself or with the children,
And they’re amazing to eat at every hour of the day.
They are stunning and will sweep you away, you will fall in love with them in an instant.
My sandwich cookies,
Are everything you’ve ever dreamed of.
They are indulging and exciting,
They’re crunchy and addictive,
They’re vegan and gluten free,
And they’re absolutely the most tasty cookies in the world 🙂
Happy and exciting cookie days to us all 🙂
Sandwich Cookies. image: Essy Roz
Sandwich Cookies. image: Essy Roz
Sandwich Cookies. image: Essy Roz
Sandwich Cookies
Ingredients: suitable for between 15-20 sandwich cookies
Dough:
- ½ cup almond butter
- ¼ cup maple syrup
- Pinch of salt
- 1¼ oat flour (For alternatives, have a look at “A little extra From Me”)
- ½ teaspoon baking powder
Chocolate Filling:
- ¾ cup peanut butter (For alternatives, have a look at “A little extra From Me”)
- 3 tablespoons maple syrup
- Pinch of salt
- 3 tablespoons cocoa
The filling can be anything you like: Date butter, chocolate spread, Pistachio spread, hazelnut spread or anything else you choose.
Steps:
- Preheat the oven to 350°F (175°C) on turbo mode and line a baking pan with parchment paper.
- In a mixing bowl, pour all liquid ingredients, almond butter and maple syrup and mix well.
- Add dry ingredients into the mixing bowl, oat flour, salt and baking powder and mix well until forming a dough that is easy to work with. In case the dough is too sticky and moist add 2-3 more tablespoons of flour and mix until the dough is comfortable to work with. If the dough is too dry, add 1-2 more almond butter and mix until the dough is comfortable to work with.
- Roll out the dough between two parchment papers to a rectangle or square shape until it’s 1cm (0.4”) thick, try to make it as even as possible so the cookies won’t burn in the oven.
- Peel away the top sheet of parchment paper and punch out rounds using a glass or a medium size cookie cutter, my cookie cutter is 8cm (3.15”) diameter. Place the cookies in the baking pan. Collect all dough leftovers, roll out and punch out more rounds. Kindly note that the dough leftover should be kept in a bag or nylon to maintain moistness while it stands.
- Put the baking pan in the oven for between 12-15 minutes until the cookies harden and turn slightly golden.
- Take out of the oven and cool for a little while.
- Let’s move to the filling: in a mixing bowl put all ingredients, peanut butter, maple syrup, salt and cocoa and mix well.
- Spread the filling on one cookie and match it with another cookie to create a perfect sandwich. Repeat this action with all of the cookies.
Put them on a serving plate and gobble them up together 🙂
A little extra from me:
- Can be kept in a sealed jar on the counter for up to 5 days.
- Oat flour can be substituted for 1½ almond flour.
- Click here to see how to grind oat flour at home.
- Don’t toss the dough leftovers: roll them up again and continue to punch out more rounds. If the leftovers are not as easy to work with, roll them up, cut to cubes and bake as tiny biscuits.
- In the filling, peanut butter can be substituted for almond butter.
- Cookies can of course also be made into squares instead of rounds.
- Cookies can be filled with date butter, jam, or any other filling you like.
(: How to grind oatmeal at home
The bowl of wet ingredients. image: Essy Roz
Bowl of wet ingredients after mixing. image: Essy Roz
Add the dry ingredients to the bowl. image: Essy Roz
Our dough ball is ready. image: Essy Roz
Roll out the dough between two baking sheets. image: Essy Roz
We will make circles from the dough. image: Essy Roz
Arranged in the baking pan. image: Essy Roz
We will combine the leftover dough. image: Essy Roz
We will roll them out as well. image: Essy Roz
Roll out the dough remnants and wink circles. image: Essy Roz
The cookies after baking. image: Essy Roz
The cookies after baking. image: Essy Roz
The cookies after baking. image: Essy Roz
We will make the chocolate filling. image: Essy Roz
The chocolate filling is ready. image: Essy Roz
Spread the filling on one cookie and match it with another cookie to make a sandwich. image: Essy Roz
Sandwich Cookies. image: Essy Roz
Sandwich Cookies. image: Essy Roz
Sandwich Cookies. image: Essy Roz
Sandwich Cookies. image: Essy Roz
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