Developed by: GreenEat – Cloe
- 1 cup white flour
- 1/4 cup wholewheat flour
- 1/4 cup hazelnut powder
- 3 tbsp sugar (I mixed white and cane sugar)
- 2.5 tbsp solid coconut oil
- Approx. 15 tbsp plant-based milk
- 1/2 tsp cinnamon
- ¼ tsp vanilla extract
- 10 gooey dates (I use Sukari Cooking)
- 1 tsp pumpkin spice (or more)
- Plant-based milk to thin
For the cookies, mix all dry ingredients in a large bowl.
Add the coconut oil and rub it into the dry ingredients until the dough is crumbly.
Now, slowly add the milk and knead the dough until it’s humid enough to form a ball. (you may need more or less than 15 tbsps milk)
Let the dough cool in the fridge for at least 2 hours (overnight is better).
Take the dough out of the fridge 30 min. before cutting out the cookies.
Preheat the oven to 170 °C.
Then, cut out cookies and bake for 17-20 min.
In the meanwhile, prepare the date caramel by blending all the required ingredients until the mixture is creamy and as spicy as you like it.
Once the cookies are cold, simply spread caramel on one cookie and place another one on top of it. Your mini cookies sandwiches are done and ready to be eaten!
They’re best 1-2 days after making them. If you want to store them for a longer time, keep the cookies without the filling in an airtight container for approx. 1 week and add the caramel when needed ????