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Cookie sandwich with creamy chocolate filling
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins

It is a simple recipe, fast and very rich! Perfect for tea time or as a healthy snack to take away

Course: Dessert
Servings: 8 sandwiches
Author: Gaspar Carreira
  • 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
  1. Preheat the oven to 200°C

  2. 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.

  3. 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
  1. Mix all the ingredients (you can do it with a food processor) and cool the mixture for 20 minutes.

  2. Fill the cookies with the chocolate cream and keep in the refrigerator for up to 4 days.

Recipe Notes

** 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.