Chocolate Cookie Sandwiches with Caramel
These chocolate cookie sandwiches are perfect for an elegant dessert or an indulgent snack. The recipe is gluten-free and can be easily adapted with dairy-free alternatives.
Nutrition
per serving (≈134g)Instructions
18 stepsPrepare the Cookie Dough:
Preheat the oven to 160°C (320°F).
In a bowl, mix together the almond flour, coconut oil, maple syrup, cocoa powder, and salt until you form a smooth dough.
Roll out the dough between two sheets of parchment paper to about 5mm thickness.
Cut out circles using a cookie cutter. You should have around 10 cookies, which will make 5 sandwiches.
Chill the dough circles in the fridge for 15 minutes.
Bake the cookies in the preheated oven for 15 minutes or until firm. Allow them to cool completely.
Make the Ganache:
Heat the cream in a saucepan until it just begins to simmer.
Remove from the heat and pour the cream over the dark chocolate in a separate bowl. Let the contents sit together for 1-2 minutes, and then stir until smooth.
Add the maple syrup and cocoa powder, stirring to combine.
Let the ganache cool in the fridge until it thickens, but is still warm enough to be spreadable.
Once chilled, take the ganache out of the fridge and mix it until it becomes more flexible. Transfer the ganache to a pastry bag.
Prepare the Caramel:
In a dry pan over medium heat, dissolve the sugar slowly without stirring until it melts and turns a golden amber color.
Gradually add the room temperature cream while constantly stirring (be careful, as it will bubble up).
Cook the caramel, stirring, until thick bubbles appear, and the caramel reaches a thick consistency (about 20 minutes). Remove from heat and let it cool slightly.
Assemble the Cookie Sandwiches:
Pipe circles of ganache along the outer edges of each cookie.
Fill the center of each ganache circle with the cooled caramel.
Top with another cookie to form a sandwich.
Chill the assembled cookie sandwiches in the fridge for 10-15 minutes to set before serving.
