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:

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.

Photos by Milkshake Creative

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