Vegan chocolate vanilla sandwich cookies

Vegan chocolate vanilla sandwich cookies with almond flour, cocoa powder, cashew cream and vanilla: a creamy, crunchy cookie recipe with no refined sugar.

At a glance

• Serves 5
• Prep time: 25 min
• No cooking needed
• Total time: 25 min
• Calories: 280 kcal per serving
• Protein: 6 g
• Fat: 22 g
• Carbs: 14 g

Ingredients

• 100g almond flour
• 50g cocoa powder
• 3 tbsp maple syrup
• 4 tbsp coconut oil
• 50g cashews
• 1 tsp vanilla extract

Method

You’ll need: stick blender · sieve

1. Soak the cashews in hot water so they blend into a fine, creamy paste later.
2. Knead the almond flour, cocoa powder, coconut oil and maple syrup into a chocolate dough you can shape. If it's too soft, chill it briefly.
3. Roll out the dough between sheets of baking paper, cut out small cookies and freeze them until firm.
4. Drain the cashews and blend them with the vanilla extract into a smooth cream. Add a little water a splash at a time if needed.
5. Spread the cashew cream on half of the chilled cookies and place the remaining cookies on top as lids.
6. To serve: serve straight away, lightly chilled, or freeze briefly if you like the filling firmer.

Good to know

These cookies are simple and really good. Chocolatey outside, creamy inside, and straight from the freezer they taste almost like little dessert sandwiches.

Swaps

Cashews → blanched macadamias (mild flavour, mainly monounsaturated fats); maple syrup → date paste (more natural accompanying nutrients and a little fibre); vanilla extract → ground vanilla (no alcohol, more intense flavour)

Allergens

Contains tree nuts from the almonds and cashews. For children, only offer nuts in an age-appropriate form; during pregnancy, the ingredients are usually fine as long as nuts agree with you.

Dairy-free recipes