Orange Vegan Sandwich Cookies

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

Ingredients

1/2 cup +2 tablespoons vegan butter (I used Miyoko)
1/4 cup coconut sugar
3 tablespoons maple syrup
1 teaspoon vanilla extract
1 and 1/3 cups gluten-free flour mix
1 tablespoon grated orange zest
1 tablespoon poppy or chia seeds
1/4 teaspoon salt
Caramel
1 cup pitted, chopped dates
1 teaspoon coconut oil, melted
large salt crystals 

Makes 15 sandwich cookies

Instructions

1. Preheat oven to 350ºF/180ºC. Prepare 2 cookie sheets lined with parchment paper or sprayed with coconut oil
2. In a large bowl beat vegan butter, coconut sugar, maple syrup and vanilla until creamy. Fold in flour, orange zest, poppy seeds and salt.
3. Roll dough into a log – about 2 inches (5cm) diameter - and wrap with plastic. Place dough log in freezer for 30 minutes.
4. Cut dough log into small round cookies – about ½ inch (12mm) thick - and place onto baking sheets. Make approximately 30 cookies total -spaced 1 inch (2,5 cm) apart.
5. Bake 10 minutes. Rotate pans halfway through baking to assure even cooking. The cookies will brown and be firm on the outside and soft on the inside. Do not overbake. Place in refrigerator to completely cool before filling with caramel.
6. Caramel: Add chopped dates along with melted coconut oil into a blender or food processor, pulse well until the dates form a sticky puree.
7. Once cookies are cooled scoop 1 teaspoon caramel into the center of one cookie and top with another cookie.

Photos by Milkshake Creative

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