oat and coconut chocolate

cookie sandwiches

  • ½ cup (45g/1½ oz) rolled oats
  • ½ cup (40g/1½ oz) desiccated coconut
  • ¾ cup (185g/6½ oz) almond butter
  • ¼ cup (30g/1 oz) almond meal (ground almonds)
  • ½ cup (75g/2¾ oz) CSR coconut sugar
  • ¼ cup (60ml/2 fl oz) pure maple syrup
  • 1 teaspoon vanilla extract

chocolate ganache filling

  • 100g (3½ oz) dark (70% cocoa) chocolate, chopped
  • ¼ cup (60g/2 oz) almond butter
  1. Preheat oven to 160°C (325°F).
  2. Combine oats, coconut, almond butter, almond meal, coconut sugar, maple and vanilla in a bowl and mix well to combine. Roll heaped teaspoons of mixture into balls and place, about 3cm (1 inch) apart, on a tray lined with non-stick baking paper. Flatten slightly.
  3. Bake for 10–12 minutes or until golden brown. Allow to cool on tray.
  4. While biscuits are cooking, make the chocolate ganache filling. Melt the chocolate in a bowl over a saucepan of simmering water. Once melted, stir through the almond butter. Chill for 10 minutes or until it becomes a spreadable consistency.
  5. Sandwich the cooled biscuits together with the ganache and store in an airtight container in the fridge. Makes 14 cookie sandwiches

DONNA’S TIP 
+ These biscuits remind me of a favourite from my childhood… only way better. Caramelly, crispy oat cookies sandwiched with a smooth chocolate filling. It’s hard to stop at just one.

Photography: Con Poulos

RATE THIS RECIPE:
Reader ratings (0)

There are no comments for this entry yet.

YOU MIGHT ALSO LIKE

JOIN OUR NEWSLETTER

SIGN UP WITH YOUR EMAIL BELOW:

REGISTER

join the club

Become a member of donnahay.com and receive VIP offers, behind-the-scenes previews and exclusive content direct to your inbox