Chocolate Almond Butter and Coconut Cookies
Everything at Livia's Kitchen has been extremely busy recently with exciting new product planning and stockist listings. One of my favourite things to do when I need a bit of time out is, of course, to bake and that is how these yummy biscuits came into fruition. These almond butter and coconut cookies with indulgent chocolate filling are so so delicious. They are also super easy and use ingredients that you will probably all have in your cupboards. The measurements are in mugs and tablespoons because I had forgotten to buy myself a set of scales when I moved from my parents into my new flat but I couldn’t let that stand between me and some cookies!
I hope you all love them and remember to tag #Liviaskitchen if you share a picture of them!! I love seeing all of your recreations xx
Makes 9 sandwich cookies.
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes + cooling times
- 1 mug oats - 80g,1 mug oat flour - 90g,1/2 mug desiccated coconut - 45g,6 tablespoons coconut sugar - 80g,4 tablespoons coconut oil - 90g,4 tablespoons date syrup - 70g
- 2 tablespoons date syrup,2 tablespoons almond butter,1 tablespoons cacao powder,1 tablespoon coconut oil
Preheat the oven to 180 degrees celsius and line a tray with greaseproof paper.
In a bowl, mix together the oat flour, coconut, salt and jumbo oats.
Then blend the coconut sugar and coconut oil from the cookie ingredients in a food processor until it has creamed together.
Add this to the dry mixture along with the date syrup included in the cookie ingredients and mix it all up so that it is all combined.
Squidge the mixture into cookie shapes and place on the lined tray.
Bake for 15 minutes and then allow to cool completely on the tray.
Whilst the cookies are baking, mix all of the icing ingredients together in a pan over a medium heat until well combined.
Place into the fridge to firm up until the cookies are cool
Add a spoonful on top of nine of the cooled cookies and sandwich the others on top.