A melt-in-your-mouth, soft gluten-free cookie sandwich filled with gooey vegan caramel.
- 4 tbsp coconut oil, softened
- 4 tbsp maple syrup
- 1 tsp pure vanilla extract
- 1 tsp cinnamon
- dash of salt
- 1¼ cups blanched almond flour
- ¾ cup tapioca starch
- 8 tbsp raw dulce de leche
- 1–2 tbsp dairy-free powdered coconut milk
- In a medium-sized bowl, use a hand mixer to combine coconut oil, maple syrup, vanilla, cinnamon, and salt. Add in all remaining cookie ingredients, except filling. Stir to combine with a spoon, then use your hands to knead the dough for a bit until it forms into a smooth and uniform ball.
- Flatten the ball into a disk, place on top of a piece of parchment paper. Cover with a second sheet of parchment and roll out the dough into a ⅛” thickness. Use a 1½” round cookie cutter to cut out the cookies (I used this linzer cutter for mine), but don’t lift them off the sheet just yet (they are a little fragile at this point and can easily break). Place the whole parchment sheet onto a cookie sheet and into the fridge or freezer and allow the cookies to chill for about 10 minutes.
- In the meantime, preheat the oven to 350F. Line a baking tray with some parchment paper. Once cookies are chilled transfer the cut-out cookies onto the parchment-lined baking tray, spacing them at least an inch apart (they will spread a little as they bake).
- Bake for approximately 8 minutes (note: if using larger cookie cutters the baking time will be a few minutes longer). Remove from oven and allow the cookies to cool completely on a rack (they will be soft when you pull them out, but will harden as they cool).
- Once completely cool, place less than 1 tbsp dulce de leche into the center of half the cookies. Cover with another cookie and press down to form a sandwich. Repeat. Dust with powdered coconut milk. Enjoy!