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.

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!