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    Oat & coconut chocolate cookie sandwiches

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    Oat & coconut chocolate cookie sandwiches

    Everyday Fresh: Meals in Minutes, by Donna Hay (Fourth Estate; £20) is out now

    Makes: 14 cookie sandwiches

    Ingredients

    45g rolled oats
    40g desiccated coconut
    185g almond butter
    30g ground almonds
    75g coconut sugar
    60ml pure maple syrup
    1 teaspoon vanilla extract

    Chocolate ganache filling
    100g dark chocolate (70% cocoa), chopped
    60g almond butter

    Method

    1. Preheat the oven to 160°C, gas mark 3. Combine the oats, coconut, almond butter, ground almonds, coconut sugar, maple syrup and vanilla in a bowl and mix well to combine. Roll heaped teaspoons of mixture into balls and place, about 3cm apart, on a tray lined with nonstick baking paper. Flatten slightly.

    2. Bake for 10–12 minutes or until golden brown. Allow to cool on a tray.

    3. While the biscuits are cooking, make the chocolate ganache filling. Melt the chocolate in a bowl over a saucepan of simmering water. Once melted, stir through the almond butter. Chill for 10 minutes or until it becomes a spreadable consistency.

    4. Sandwich the cooled biscuits together with the ganache and store in an airtight container in the fridge.

    Your recipe note

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    Donna says: These biscuits remind me of a favourite from my childhood… only way better. Caramelly, crispy oat cookies sandwiched with a smooth chocolate filling. It’s hard to stop at just one.

     

    Credit: Con Poulos

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