This sandwich cookie is the perfect treat to enjoy with a cuppa on a lazy afternoon. The datey gooey centre is so smooth and decadent, it's an ideal complement to the crumbly oatey cookies. These are of course, vegan and although they're a sweet treat, the sugars in dates and coconuts are unrefined, so they're a better alternative. Feel free to use any leftovers in your favourite smoothie or breakfast bowl!
Preheat a fan-forced oven to 165°C. Combine oat flour, almond meal, oats, baking soda and sugar in a large bowl.
Add nut butter and coconut oil, use a fork to incorporate and create a loose dough. Roll tablespoonfuls of the dough into balls and flatten.
Place on a baking tray lined with baking paper. Bake for 12 minutes or until golden brown. Allow the cookies to cool.
In a food processor, blend together dates and nut butter until creamy.
Spread the filling onto half the biscuits and sandwich with the remaining biscuits.
6 servings
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