Donna Hay Oat and Coconut Chocolate Cookie Sandwiches

Prep: -
Cook: 12 mins
Servings: 14
Donna Hay Oat and Coconut Chocolate Cookie Sandwiches

“These Oat and Coconut Chocolate Cookie Sandwiches 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.” – Donna Hay

Ingredients

  • ½ cup (45g) rolled oats
  • ½ cup (40g) desiccated coconut
  • ¾ cup (185g) almond butter
  • ¼ cup (30g) almond meal (ground almonds)
  • ½ cup (75g) CSR Coconut Sugar
  • ¼ cup (60ml) pure maple syrup
  • 1 tsp vanilla extract

Chocolate Ganache Filling:

  • 100g dark (70% cocoa) chocolate, chopped
  • ¼ cup (60g) almond butter

Method

  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.