Caramel-Stuffed Choc Chunk Cookie Sandwiches
Serves: 5
Prep time: 20 minutes
Cooking time: 12 minutes
Ingredients
For the date caramel chocolate filling:
10 dates, pitted
2 tablespoon milk
3 tablespoon Nuttvia chocolate spread
0.5 teaspoon vanilla extract
Pinch of salt
For the cookies:
4 tablespoon coconut oil, melted
50 g Natvia natural sweetener
2 tablespoon milk
1 tablespoon flaxseeds (mixed with 3 tablespoons water)
1 teaspoon vanilla extract
150 g rice flour
1 teaspoon baking powder
0.5 teaspoon bicarbonate of soda
50 g no added sugar dark chocolate, chopped into chunks
Method
- Preheat the oven to 170 degrees C and grease and line a large baking sheet.
- Make the filling: Place the dates, milk, Nuttvia, vanilla and salt in a blender and whizz up until smooth. Keep in the fridge while you make the cookies.
- Whisk together the coconut oil, Natvia, milk, flaxseed mixture and vanilla.
- Mix together the flour, baking powder, bicarbonate of soda and dark chocolate in a large bowl. Pour in the wet mixture and stir well to combine and form a dough.
- Divide into 10 pieces and flatten with the palm of your hands. Place on the baking sheet and bake for 10-12 minutes until golden, then leave to cool completely (they will firm up while cooling).
- When ready to serve, spread a generous amount on top of one cookie then place another on top. Now devour!
| Carbs | Pro | Fats | Energy KJ | Calories | Serving size |
| 33.2g | 3.0g | 11.2g | 1040 | 248 | 90g |
