Double Chocolate & Vanilla Cream Sandwich Cookies

These cookies are just chocolate heaven in a bite! They slightly remind of Oreos but so much better, if I might say so! The creamy cashew filling goes so well with the crunchy chocolate biscuit and the rich chocolate coating. I managed to find a vegan caramel chocolate which is just perfect for these cookies but any chocolate of your choice will work.
They are the perfect afternoon treat to go with a cuppa or if you are feeling romantic they can also be the perfect edible gift for your loved one.

Makes about 6-8 sandwich cookies


1/2 cup of plain gluten free flour – I have used Dove’s farm
1/4 cup of ground almond
2 tablespoons of coconut sugar
2 tablespoons of One Earth Chocolate Dream Blend – if you can’t find it just sub it for raw cacao or cocoa powder
1 tablespoon of brown rice syrup or honey
2 tablespoons of coconut oil – melted
2 tablespoons of almond milk
A pinch of salt
1/2 teaspoon of baking powder
A dash of vanilla extract

For the filling:
1/2 cup of raw cashews soaked overnight or for at least 3-4 hours
1 tablespoon of melted coconut oil
1 tablespoon of honey or rice malt syrup
A dash of vanilla extract
1 teaspoon of lemon juice
1/4 cup of almond milk – you might need to use a bit more depending on your blender.

For the chocolate coating:
80gr of caramel or vegan white chcocolate – I have used Loving Earth salted caramel but if you can’t find it any chocolate will work

About 1 tablespoon of cacao nibs finely chopped (optional but makes the cookies prettier and add a nice extra crunch)

Start by preheating the oven at 180 degrees Celsius. Lay a baking tray with some parchment paper.
In a bowl mix together the flour, ground almond, coconut sugar, One Earth Chocolate Dream, salt and baking powder. Pour in the coconut oil, almond milk, brown rice syrup and vanilla extract. Mix everything together, first with a spoon and the your hands until you have a solid dough.
Dust your working surface with some flour and with a rolling gently roll out the dough. The dough can be a bit fragile so I found it easier to do only a couple of cookies at the time. Cut out the cookies with a cookie cutter and place them on the tray. Repeat the process until you have used all the dough. Bake the cookies in the oven for 10-12 minutes. Be careful not to bake them for too long as they burn very easily.
While the cookies are baking make the cashew filling. Simply drain and rinse the cashews and place all the ingredients into a blender. Blend until completely smooth and creamy. If your blender is struggling add a little bit more almond milk. Pour the cashew cream into a bowl and place it in the fridge to chill. It will help to thicken it up.

Remove the cookies from the oven and let them cool down completely. Spread about 1/2 of teaspoon of the cream onto one cookies and cover with another.
On a double boiler melt the chocolate. Place the cookies on a cooling rack with the parchment paper underneath and the chocolate will drip everywhere. Cover half of the cookies with the melted chocolate and sprinkle with the cacao nibs (if using).
Let the chocolate solidify for at least 40-50 minutes. Enjoy!

Share This Recipe:

Share on facebook
Share on twitter
Share on linkedin
Share on pinterest
Share on email

This Post Has 2 Comments

  1. Sarah

    These look wonderful! I want to try them for Valentine’s Day next week. Do you think another type of flour would work – white whole wheat, or maybe a homemade oat flour?
    And how finely do you ground your flour?

  2. Sarah

    *sorry meant to ask, how finely do you ground your *almonds*? 🙂

Leave a Reply