I’m always thrilled to find healthy-ish desserts, like these Oatmeal Almond Cookie Sandwiches. Although technically, I never need an excuse to indulge in desserts. I’m usually very pleased to satisfy my sweet tooth, whatever it takes.
I’ve recently come to the conclusion that what is considered “healthy food” is a very personal concept. For my gluten-free friends bread is the absolute enemy, whereas for people like me, whose bodies can tolerate it, bread is a daily basic necessity. I’ve had people lecture me on the dangers of eating fresh fruit because of their sugar content. Carbs and honey are all a no go. At the end of the day, it’s up to each one of us to decide what works better for ourselves.
These Donna Hay cookie sandwiches looked too adorable and sounded juuust healthy enough. They’re also easy enough to qualify as a lazy one-bowl dessert. A treat without a mess. The recipe is very straightforward but I do have some notes that I find might be helpful, because trust me, you’ll want to give these a try. They’re great to have around for when a craving for sweets hits and you know fruit ain’t gonna cut it.
Here are some thoughts and tips:
The main thing about these cookies is that the base is very similar to energy balls, except these are baked. Because the recipe contains mostly dry ingredients and not enough fat or liquids, the dough is stiff and the cookies don’t spread. If you feel that there’s not enough moisture, don’t worry, it’s supposed to be that way. Keep that in mind when rolling the mixture into balls. The recipe says to flatten the balls slightly and even though I should have known better, I made the mistake of doing just that.
baking the cookies
My cookies came out a little to big, which is not really a problem, but my only tip is to roll them into smaller balls and make sure to really flatten them out, not slightly, but the thickness you want your cookies to be because they will hold their shape during baking.
If you don’t have almond butter, peanut butter works great, too. The cookies are crispy and have a wonderful caramel taste, and even though I’m sure honey would work fine as a substitute, using maple syrup will be the best choice. I used light brown sugar for an extra caramelly taste, but the original recipe calls for coconut sugar. The chocolate ganache is needless to say, delightful. These delicious little cookie sandwiches are a truly a great treat. Make sure to store them in an airtight container in the fridge.
Oatmeal Almond Cookie Sandwiches
- ½ cup (45 grams/ 1½ oz) rolled oats
- ½ cup (40 grams/ 1½ oz) shredded coconut
- ¾ cup (185 grams/ 6½ oz) almond butter
- ¼ cup (30 grams/ 1 oz) almond meal
- ½ cup (75 grams /2¾ oz) light brown sugar
- ¼ cup (60 ml/ 2 fl oz) maple syrup
- 1 tsp vanilla extract
- 100 grams (3½ oz) dark (70% cocoa) chocolate, chopped
- ¼ cup (60 grams/2 oz) almond butter
For the Chocolate Ganache Filling
- Preheat oven to 160°C (325°F).
- Combine oats, coconut, almond butter, almond meal, light brown sugar, maple syrup and vanilla in a large bowl. Mix well to combine. Roll heaped teaspoons of mixture into balls and flatten shaping them into a disk. Place, about 3cm (1 inch) apart, on a baking sheet lined with parchment paper.
- Bake for 10–12 minutes or until golden brown. Allow to cool on tray.
- While biscuits are baking, make the chocolate ganache filling. Fill a medium saucepan with a small amount of water. Place a heatproof bowl on top of the pan so that it fits snuggly but doesn’t touch the water. Lower the heat to a very gentle simmer.
- Add chopped chocolate to the bowl and leave to melt, stirring regularly. Once melted, stir through the almond butter. Chill for 10 minutes or until it becomes a spreadable consistency.
- Sandwich the cooled biscuits together with the ganache. Serve.
If you make these Oatmeal Almond Cookie Sandwiches please be sure to leave a comment! I’d love to hear from you and I love responding to every comment. And don’t forget to also tag me on Instagram. I’d love to see your photos!