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High protein, gluten free, vegan, heart-healthy
I’m in love with simple, old fashioned spice cookies which remind me of my grandmother’s baking – but with a healthy twist. My cookies have no dairy, no eggs and no flour. Instead I use almond flour, maple syrup and coconut oil for melt-in-your-mouth-texture. Sandwiched between them is sticky date caramel – a perfect, creamy addition. Five spice adds fragrant, sweet licorice, cinnamon, clove, fennel and anise flavors to these addictive cookies. They are sure to become your favorite quick drop-cookies.


Almond 5-Spice Cookie Sandwich

© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2021

Ingredients

Dry
2 cups almond flour
1 tablespoon buckwheat flour
1 tablespoon whole anise seed
1 tablespoon chia seed
1 teaspoon ground Chinese five spice *
1/4 teaspoon salt
1/4 teaspoon baking soda
Wet
1/4 cup refined coconut oil (melted)
1/4 cup maple syrup
2 teaspoons vanilla extract
1 teaspoon almond extract
whole anise seeds
large crystal salt
Caramel
3/4 cups dates, chopped
6 tablespoons coconut milk
3 tablespoons almond butter 
1 tablespoon coconut oil (melted)
2 teaspoons vanilla extract

*Chinese five spice; a blend of spices such as star anise, fennel, clove, cinnamon, licorice. It adds fragrant, sweet licorice flavor to your spice cookies

Makes 10 sandwich cookies

Find the ingredients & tools to make this recipe:

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Instructions

1.  Preheat your oven to 350ºF/180ºC. Prepare 2 cookie sheets lined with parchment paper or sprayed with coconut or olive oil.
2.  In a large bowl sift together almond and buckwheat flour, anise, chia, five spice, salt and baking soda. Make a well in the center of dry ingredients. Add Wet: melted coconut oil, maple syrup, vanilla and almond extracts. Stir together until a sandy dough forms.
3.  Scoop tight tablespoon-sized balls onto the cookie sheets. About 20 cookies. Press dough down to flatten a little. Tuck in sides to form each cookie into a pretty circle.
4.  Top cookies with a pinch of large crystal salt plus anise seeds for decorations. Bake 12 minutes until cookies just begin to brown on the tops and bottoms.
5.  Caramel: Add into a blender or food processor chopped dates, coconut milk, almond butter, coconut oil and vanilla. Blend on medium speed for 1-2 minutes until creamy. Refrigerate until cookies are completely cool.
6. Scoop 2 teaspoons cold caramel onto one cookie, fold a second cookie over the caramel to make sandwich cookies. Refrigerate until firm.

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Photos by Milkshake Creative

Do you want to be our test baker? Please, share a photo of you with your bake on Instagram or Facebook and let us know how the recipe turned out and add any other comments you have! We can’t wait to hear from you!


This recipe contains affiliate links, which means that Sweets You Can Eat LLC (Megan’s and Patricia’s partnership) will make a small commission if you purchase using these links. The price you pay is the same as going there directly. We only recommend products that we use ourselves and that we trust and love!


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Vegan Coconut Date Caramel

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Refined Sugar-Free Raspberry Jam