Oat and coconut chocolate cookie sandwiches

These biscuits remind me of a favourite from my childhood . . . only way better. Caramelly, crispy oat cookies sandwiched with a smooth chocolate filling. It’s hard to stop at just one!

Makes 14

cookie sandwiches 1⁄2 cup (45g) rolled oats

1⁄2 cup (40g) desiccated coconut

3⁄4 cup (185g) almond butter

1⁄4 cup (30g) almond meal (ground almonds)

1⁄2 cup (75g) coconut sugar

1⁄4 cup (60ml) pure maple syrup

1 tsp vanilla extract

Chocolate ganache filling

100g dark (70% cocoa) chocolate, chopped

1⁄4 cup (60g) almond butter

Method

Heat oven to 160degC .

Combine oats, coconut, almond butter, almond meal, coconut sugar, maple and vanilla in a bowl and mix well to combine. Roll heaped teaspoons of mixture into balls and place, about 3cm apart, on a tray lined with nonstick baking paper. Flatten slightly.

Bake for 1012 minutes or until golden brown. Allow to cool on tray.

While biscuits are cooking, make the chocolate ganache filling. Melt the chocolate in a bowl over a saucepan of simmering water. 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 and store in an airtight container in the fridge.