This is one of my favorite recipes!
I’m not that a huge fan of cookies, I prefer cakes, muffins and pies, but these oat, almond and caramel cookie sandwiches have a special place in my heart. Or is it in my stomach?! Anyway, these are too good and I had to share the recipe.
What makes these cookies so good? It’s basically two CRUNCHY oat and almond cookies hugging a dreamy date caramel filling. Both the lovely cookies and the THICK, LUSCIOUS CARAMEL (could eat the whole thing with a spoon) are super tasty on their own. But when paired together… it’s a match made in yummy heaven.
So yes, these cookie sandwiches are pretty damn good! Plus, they pack some great nutrients. These healthier cookies are gluten-free, refined sugar-free, high in fiber, 100% plant-based and OH-SO-DELICIOUS. They are also super addictive; be warned!
I’ve got nothing more to say, I’m going to let the cookies do all the talking.
Just try them and see for yourself. And if you do, please let us know what you think. Tag us on Instagram @mondaydreamsblog or leave a comment below, we love hearing from you! We really do.
Oat, Almond and Caramel Cookie Sandwiches
- 1½ cup oat flour – (GF, if necessary)
- ½ cup almonds
- ⅔ cup coconut sugar
- ½ tsp baking soda
- Pinch of sea salt
- ¼ cup unsweetened almond milk
- 1 Tbsp ground flaxseeds
- 1 tsp pure vanilla extract
- ⅓ cup coconut oil, melted
- 1 cup dates
- ½ cup unsweetened almond milk
- 1 Tbsp carob powder - (for a lovely toasted caramel flavor)
- 1 Tbsp coconut butter - (can sub almond or cashew butter, but I like the coconutty flavor)
- ½ tsp pure vanilla extract
- ½ tsp maca powder, optional
- Pinch of sea salt
- Preheat the oven at 350 °F / 180 °C.
- Grease a baking sheet with a little coconut oil.
- In a small bowl, combine almond milk, ground flaxseeds and vanilla extract. Set aside while you prep the rest.
- In a high-speed blender (or food processor), blend almonds until you reach a floury consistency. Don’t wash that blender yet, you’ll use it to make the caramel.
- Mix all dry ingredients, including ground almonds, in a large bowl.
- Add melted coconut oil to the milk mixture. Whisk until combined.
- Add the wet mixture to the dry mixture and stir everything together.
- Use your hands to shape the cookies into round shapes and place them on the baking sheet, leaving some space between each cookie.
- Bake for 12 minutes or until the edges are starting to slightly brown.
- Remove from the oven and allow them to cool for a few minutes. They will still be a little soft, but they’ll become firmer as they cool down. After 10 minutes you can transfer them to a rack.
- While you wait, make the caramel.
- In a high-speed blender, the one you used to make the almond meal, blend all caramel ingredients until smooth and creamy. You might need to stop a few times to scrape down the sides.
- Assemble the sandwiches by spreading a good dollop of caramel filling onto a cookie and softly pressing another one down on top.
- Enjoy this yummy treat!