Almond, Peanut & Cacao Cookie Sandwiches

Name: Almond, Peanut & Cacao Cookie Sandwiches
Prep time: 1 h
Total time: 1 h
Ingredients: 150 g (5½ oz) Vegan Butter; 80 g (2¾ oz) thick coconut yoghurt; 50 g (1¾ oz) smooth almond butter; 150 g (5½ oz) coconut sugar; 120 g (4¼ oz/1 cup) gluten-free flour (I love to use half chestnut flour and half gluten-free flour – which turns out well, but any good gluten-free flour blend works); 120 g (4¼ oz/1 cup) gluten-free flour (I love to use half chestnut flour and half gluten-free flour – which turns out well, but any good gluten-free flour blend works); 120 g (4¼ oz/1 cup) gluten-free self-raising flour; 100 g (3½ oz) smooth peanut butter; 100 ml (3½ fl oz/scant ½ cup) Plant Milk; 1 tbsp maple syrup; 3 tbsp coconut oil, melted; ½ tsp smoked sea salt (if the peanut butter is not already salted); ½ tsp smoked sea salt (if the peanut butter is not already salted); 375 g (12½ fl oz/1½ cups) cashew cream (omit the setting agent and replace with dark chocolate); 375 g (12½ fl oz/1½ cups) cashew cream (omit the setting agent and replace with dark chocolate); 100 g (3½ oz) vegan dark chocolate (75–80% cocoa), melted; 100 g (3½ oz) vegan dark chocolate (75–80% cocoa), melted; Pinch of sea salt

Preparation info

Makes:
10
cookie sandwiches

Difficulty
Easy
Ready in
1 hr

Appears in

Plant Academy: The Cookbook

By Lauren Lovatt

Published 2025

About

Over the years I have become a little obsessed with cookie sandwiches. They are like a playground of flavour combinations and textures; they can be iced or warm, and suit any occasion. These cookies are purposefully soft and contain a little less sugar than a crunchy cookie, to help you to eat the cookie sandwich easily. They freeze well and are so good you can eat them almost straight out of the freezer.

Ingredients

Sandwich
Vegan
Gluten-free
Snacks

Ingredients

Method