I honestly think I have an obsession with chocolate ganache. And cookies, for that matter…
Anyway, once I learned how to make vegan-friendly chocolate ganache (and, really, it couldn’t be easier!), I started having it with everything. And I mean everything!
I slather it on cookies (see below), spread it on rice cakes, spoon it onto granola, whip it up for cupcake frostings. I add it to cheesecakes, slather on toast…I mean, that stuff is totally, utterly addictive.
Anyway, never one to nip an addiction in the bud, I decided to up by game by sandwiching it between two vegan cookies.
Rich, creamy chocolate ganache, sandwiched between crunchy, almost buttery oat and raisin chocolate chip cookies.
Life just got that little bit more perfect.
If you don’t want a monster cookie, then these cookies are delicious just on their own. Like I mentioned, they’re almost buttery in texture and taste and (I think) are one of the best vegan and healthy cookie recipes I’ve tried.
The combination of ingredients – creamy cashew butter, oats for the perfect amount of chewiness and crunch, and almond flour to keep things soft and moist – works so well together, and I keep coming back to this recipe time and time again.
I hope you enjoy as much as I do!
Now, I’m off to boil the kettle, pour a cuppa and grab a cookie!
Vegan Chocolate Chip Cookie Sandwiches
- Makes 6 large cookie sandwiches
- 2 cups almond flour
- 1 3/4 cups oats
- 2 tbsp coconut sugar
- 4 tsp bicarbonate soda
- 1 tsp vanilla extract
- Pinch salt
- 1/3 cup brown rice syrup
- ½ cup + 1 tbsp vegan butter or coconut oil
- 2.5 tbsp smooth cashew butter
- 1 cup dark chocolate chips
- For the ganache filling –
- 180g dark chocolate, finely chopped
- 1/2 cup full-fat tinned coconut milk
- Preheat your oven to 180C, then line two baking trays. Whisk together the dry ingredients in a large bowl, then set aside. Gently melt together the coconut oil, brown rice syrup and cashew butter, stirring until smooth. Pour into the dry ingredients and mix until combined. If your mix feels a little dry, add in a touch more cashew butter or oil. If it’s too wet, a few more sprinkles of oats should do.
- Stir in your dark chocolate chips, then spoon onto the baking trays (I used an ice cream scoop), flattening slightly with your hand – the cookies will spread, so ensure there’s a decent gap between them. Bake for 10-12 minutes, or until golden, then set aside and leave to cool completely.
- In the meantime, make your chocolate ganache by gently heating the coconut milk until it just begins to bubble. Remove from the heat immediately, then add the chocolate. Leave to sit for a few minutes, then stir until smooth. Set aside to cool and thicken.
- Once your cookies have completely cooled and your ganache, too, spoon spread or pipe some of the chocolate onto your cookies, then sandwich with another. Repeat until your mixture has all gone. Place in the fridge until ready to eat, then enjoy!