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Vegan Double Chocolate Caramel Sandwich Cookies


  • Author: Allison
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 27 minutes
  • Yield: 16 cookies or 8 sandwich cookies 1x
  • Diet: Vegan

Description

You’d never guess that these decadent-tasting vegan double chocolate caramel sandwich cookies are made with oat flour, tahini, and coconut sugar! Date caramel is spread in between two double chocolate tahini oat flour cookies in this delicious dessert.


Scale

Ingredients

DOUBLE CHOCOLATE TAHINI OAT FLOUR COOKIES

  • 1 tbsp ground flax + 2.5 tbsp water (1 flax egg)
  • 1/2 cup runny tahini
  • 1/2 cup coconut sugar
  • 2 tbsp pure maple syrup
  • 3 tbsp almond milk
  • 1 tsp natural vanilla extract
  • 1 1/4 cups oat flour
  • 1/3 cup cocoa powder
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp fine sea salt
  • 1/3 cup semi-sweet chocolate chips

SALTED DATE TAHINI CARAMEL

  • 12 soft pitted Medjool dates
  • 1/4 cup tahini
  • 1 tbsp coconut oil
  • 1 tbsp lemon juice
  • 1/4 cup almond milk
  • Pinch of fine sea salt

Instructions

  1. Preheat the oven to 350 degrees F and line two baking sheets with parchment paper.
  2. Make the cookies: In a large bowl, whisk together the flax and water. Set aside for a few minutes to thicken. Then, add tahini, coconut sugar, maple syrup, milk, and vanilla to the bowl and whisk to combine.
  3. In a medium bowl, stir together the oat flour, cocoa, baking soda, baking powder, and salt. Add the dry ingredients to the wet ingredients and stir to combine. Finally, stir in the chocolate chips. The dough will be quite sticky; this is normal.
  4. With wet hands (to prevent sticking), roll the dough into 16 balls and place on the prepared baking sheets. Lightly flatten the dough balls with wet fingers.
  5. Bake for 10-12 minutes.
  6. Make the date caramel: Place the dates, tahini, coconut oil, lemon juice, almond milk, and salt in a food processor and process until ultra smooth. This takes a few minutes, so be patient! 🙂 Pause to scrape down the sides of the processor with a spatula as needed. Transfer to a jar or container.
  7. Once the cookies have cooled, spread desired amount of caramel over the bottoms of 8 of the cookies. (I didn’t measure, but I probably used about 1 tablespoon per cookie.) Top with the remaining 8 cookies.
  8. Store the cookies in an airtight container at room temperature for a couple of days or in the fridge or freezer for longer term storage.

Notes

Ver soft/gooey dates work best. If your dates aren’t very fresh, soak them in a dish of warm water until they soften.

The date caramel makes much more than you’ll need for this recipe. Leftover caramel is delicious on breakfast oatmeal, ice cream, or fresh fruit!

Runny tahini works best in these cookies. Because they are oil-free, runny tahini provides some of the moisture that oil normally does. If you don’t like tahini, then by all means replace it with runny peanut butter, sunflower seed butter, almond butter, or cashew butter.

  • Category: Dessert, Cookies
  • Method: Bake
  • Cuisine: North American

Keywords: vegan chocolate oat flour cookies, vegan chocolate caramel cookies, vegan gluten free double chocolate cookies