Last year I made jars of granola as Christmas/Hanukkah presents for my family. This year I think it might be cookies. Not only do cookies taste delicious you see, but also you can stack them high, wrap them in some cellophane with a nice piece of ribbon and hey presto, just call me Santa.Cookies are also great to take to people’s houses if you don’t want to turn up empty handed, or as a thank you if your neighbour is looking after your cat/dog/African giant snail over the holidays. I speak from experience as my neighbours do actually have an African giant snail whom I have babysat before on occasion. His name is Jammy. But I digress.
Now everyone know that orange and chocolate are a total winner when it comes to food combinations. These cookies being no exception of course. Crunchy orange cookies sandwiched between delicious chocolate filling kinda make for the perfect bake. They’re a little bit festive (thanks to the orange) but they’re also a lot perennial too. So whatever the season, give these little delights a try…and if you’re planning to gift some of them don’t forget to make a double batch!
Ingredients
Makes about 6 sandwich cookies
- 1 1/4 cup oats
- 1 1/4 cup ground almonds
- 1/2 cup pure maple syrup
- 1/4 cup coconut oil, softened but not melted
- 2 tbsp ground flaxseed
- 1/4 cup orange juice
- Zest of 1/2 an orange
- Pinch of Himalayan salt
For the chocolate filling
- 1 ripe banana
- 1 ripe avocado
- 1/3 cup cacao powder
- 4 medjool dates
- 1/4 cup coconut oil, melted
Preheat your oven to 180C. To make the cookies, combine the oats, ground almonds, flaxseed, orange zest and salt in a bowl and stir together well, before stirring in the other ingredients. Cream the coconut oil in with a back of a spoon if it doesn’t mix in easily. Once everything is well combined, split into twelve equal sized chunks and flatten down into round cookies, about 1cm thick. Place on baking paper on a baking tray and bake for 12 minutes. Leave to cool completely before making the filling.
To do this, combine the ingredients in a food processor or high speed blender and whizz for about a minute until they form a thick, smooth mousse. Spoon this on to half of the cookies and place the other halves on top to make sandwiches. Place in the fridge for 5 minutes to set and then dig in!
Love, Mrs H xx
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