These crisp vegan and gluten free sandwich cookies are filled with a rich pecan and chocolate ganache. Perfect for a delicious snack or an indulgent dessert.
- 1 cup oat flour (make your own, see notes below)
- 1/2 cup brown rice flour
- 1/4 cup chestnut flour (can sub for more brown rice flour or all purpose flour)
- 1/4 cup coconut sugar
- 1 tsp baking powder
- 1/2 tsp ground cardamom
- A pinch of salt
- 1/3 cup melted coconut oil
- 1/4 cup maple syrup
- 1 tsp vanilla extract
Pecan chocolate Ganache filling
- 100 g / 3,5 oz dark chocolate (70% cacao)
- 4 tbsp KORO natural pecan butter
- 2 tbsp almond milk
- Preheat oven to 330°F, line a baking sheet with parchment paper and set aside.
- In a large bowl, whisk together the oat flour, brown rice flour, chestnut flour, coconut sugar, baking powder, cardamom and salt.
- In a separate bowl, combine the melted coconut oil with maple syrup and vanilla extract.
- Pour the wet mixture into the dry ingredients and mix using a wooden spoon until well combined. Finish to mix the dough using your hands until perfectly combined and form a ball. The dough must be thick, a little wet but not too sticky.
- Flatten the ball with your hands to form a disc, fold in plastic wrap and refrigerate for 20 minutes to harden.
- Once the dough has chilled, remove from the fridge and place on a piece of parchment paper on a flat work surface. Cover with another parchment and using a rolling pin roll the dough to 1/5″ thick.
- Cut out shapes in the dough with a 2″ diameter cookie cutter, cutting them as close to one another as possible to minimize waste.
- Roll the scraps of dough into a ball and repeat the previous steps until all the dough is used.
- Transfer the cookies on the lined baking sheet and bake for 13 – 15 minutes, or until the edges become golden brown.
- Remove from the oven and directly transfer to a cooling rack. Let cool completely as the cookies will continue to dry and harden while they cool down.
Pecan chocolate Ganache filling
- Roughly chop the dark chocolate and place in a glass or metal bowl together with the almond milk.
- Place the bowl over a pan of water and bring the water to a low simmer. Make sure the water does not touch the bottom of the bowl. Continue to simmer for 2-3 minutes, or until all the chocolate has melted.
- Take off the heat and whisk well the mixture. Mix in the pecan butter until perfectly combined.
- Allow to cool down for a few minutes then transfer into a pipping bag and leave in the fridge for 15 minutes to firm. Let the ganache sit at room temperature for a bit before filling the cookies.
- Once the cookies have cooled and the ganache has chilled, pipe the pecan chocolate ganache onto a cookie, starting from the center of the cookie and drawing a spiral toward the edges. Sandwich with another cookie and gently press. Repeat with the remaining cookies.
- Store in an airtight container for a few days.
- You can make your own oat flour by blending rolled oats into a fine flour. If you’re gluten intolerant, make sure you’re using gluten-free certified oats.
- If your ganache seizes (becomes thick and loses its shine) you can recover it by actively whisking in a tablespoon of boiling water.
Keywords: cookies, sandwich cookies, chocolate ganache, dessert, gluten free