Mocha sandwich cookies

Coffee and chocolate. A pairing of dreams. I used to be a total coffee addict; I’d have three skinny lattes a day (minimum) and thought I couldn’t function without it. After going cold tofu (that’s the vegan version of cold turkey) I now can’t drink even one coffee without it sending me totally jittery and loop the loop loopy.

But I love the taste, so nowadays I stick it in my desserts instead. A little hint of coffee is just enough for me to get my fix without making me cray cray, and anything that involves chocolate is good in my book. Did you know chocolate also has caffeine in it too? So if you’re looking for a little mid afternoon pick me up, give these beauties a try!

Makes 7 sandwich cookies

For the cookies

  • 2 cups oats
  • 1 1/4 cups ground almonds
  • 8 tbsp maple syrup
  • 2 tbsp espresso coffee
  • 4 tbsp cashew butter
  • 4 tbsp cacao powder
  • 2 tbsp coconut oil, melted
  • Pinch of Himalayan salt

For the chocolate filling

  • 2 tbsp coconut oil, melted
  • 4 tbsp maple syrup
  • 2 tbsp espresso coffee
  • 3 tbsp cashew butter
  • 6 tsp cacao powder

Preheat your oven to 180C, then combine the oats, cacao powder and ground almonds in a bowl and stir. Add in all the wet ingredients and keep stirring until you have a sticky dough. Split this into 14 equal sized balls, then flatten each of these into a round cookie and place on a lined baking tray. Bake for 10 minutes and then leave until completely cool.

For the filling, just add the ingredients to a mixing bowl and stir well. Spoon a generous amount onto half of the cookies and place the other halves on top to make sandwiches. Place in the fridge for half an hour to allow the filling to firm up a little then enjoy!

Love, Mrs H xx

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