Save to your scrapbook
Oat & coconut chocolate cookie sandwiches
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Everyday Fresh: Meals in Minutes, by Donna Hay (Fourth Estate; £20) is out now
Makes: 14 cookie sandwiches
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
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.
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
Typical values per serving: