This is without a doubt my best recipe so far!!! It’s so simple and rich, it’s hard to believe that in less than 30 minutes you have this recipe ready. It is addictive, the creamy chocolate combines in a heavenly way with the crumbly cookies. I swear these cookies are a thousand times better than any you can buy.
Made with wholesome ingredients and easy to get. The original recipe is not gluten-free, but you can replace the whole wheat flour with buckwheat flour and it will also be spectacular.
The filling is made with caju butter but can be replaced with peanut butter or almond butter, but the caju one gives a unique touch, you have to try it!
Do you dare to try the recipe? You will not regret! If the tests tell me, send me an email or comment in the blog post how it came out, if you liked it, or that you would change it, I would love to listen to the advice of those who try my recipes! And if you share a photo on your Instagram or stories tag me like @gaspic_healthyberry so I can see it and I’ll share you in my stories!
Cookie sandwich with creamy chocolate filling
It is a simple recipe, fast and very rich! Perfect for tea time or as a healthy snack to take away
- 2 cups wholewheat flour ** 240g
- 3/4 cups instant oats 75g
- 1/2 cup coconut or muscovado sugar 100g
- 1/2 cup liquid oil 110ml
- 1 egg or 2 egg replacement*
- 1 tsp baking soda
- 1 tsp baking powder
- pinch sea salt
- 2 Tbsp cold water only if necessary and the dough is not enough wet
- 3/4 cup cashew butter 150g
- 1/3 cup melted coconut oil 73ml
- 1/3 cup maple syrup or honey 110g
- 1/3 cup milk of your choice preferably almond milk 70ml
- 1/4 cup cacao powder
Preheat the oven to 200°C
Mix the flour together with the rest of the dry ingredients in a large bowl. Add eggs and oil and integrate everything. If necessary add the tablespoons of water, only if the dough is dismantled and not moldable.
Make 16 cookies of equal size (approximately 4.5 cm in diameter) and bake for 15 minutes or until golden brown on top. Let cool
Chocolate cashew filling
Mix all the ingredients (you can do it with a food processor) and cool the mixture for 20 minutes.
Fill the cookies with the chocolate cream and keep in the refrigerator for up to 4 days.
** For gluten-free option replace wholemeal flour with buckwheat flour and use gluten-free oatmeal
*You can use an Orgran type egg replacement, or prepare one with 1 teaspoon of flax flour and 3 tablespoons of water for each egg, mix and let stand 15 minutes.