It’s all about the filling
Who does not love cookies with a proper filling? Well I have to say ever since I quit eating refined sugar I needed an alternative to treat myself. Luckily I can report that I did. Or even better, I found a more addictive yet healthy version with these sandwich cookies. Although I don’t know about that “more addictive” part being a good thing or not. 😅
With a base out of nuts and dates these sandwich cookies give your body some good nutrition while being a sweet treat. For the filling I’ve mixed cashew butter and vanilla (plus some other things). But let me tell you: That taste of cashews and vanilla is a match made in heaven! 😍
So here’s what I did:
For the base:
- 300g pitted dates
- 200g pecan nuts
- 3 heaped tbsp cacao powder
- 1/2 tsp vanilla powder
for the cream:
- 5 tbsp cashew butter – check out this post to learn how to make your own
- 1 tbsp melted coconut oil
- 3 tbsp maple syrup
- 1/4 tsp vanilla powder
Let’s make those sandwich cookies!
- Start by adding all the ingredients for your base into your food processor. Mix well at high speed until the texture is “dough like”.
- Now we’re going to make this whole next process a lot more easier by taking two sheets of parchment paper. Lay out that first sheet onto your kitchen counter. Put the dough on top and use the sheet to knead it one more time.
- Now take that second parchment paper and cover the dough. You can now roll it out with a rolling pin without having sticky dough everywhere.
- Take a round cookie cutter to make 28 Cookies. Transfer them onto a flat surface and into your fridge once your done with this step. We will need them more firm for the next step.
- Wash and clean your food processor. Give all the ingredients for the cream into it and blend well. Fill into a bowl and leave in your fridge for another hour along with the cookies.
- Take a cookie, add 1 heaped tablespoon of the filling and top with another cookie. Continue until you’ve used up all the cookies and the cream.
- Eat right away (not all by yourself ;)) or store in your fridge in an airtight container. They’ll hold up to a week.
– Marie 😉