Donna Hay recipe: Oat & coconut chocolate cookie sandwiches

These delicious biscuits remind me of a favourite from my childhood – only way better. Caramelly, crispy oat cookies sandwiched with a smooth chocolate filling. It’s hard to stop at just one.

For the cookies:
½ cup (45g) rolled oats
½ cup (40g) desiccated coconut
¾ cup (185g) almond butter
¼ cup (30g) almond meal (ground almonds)
½ cup (75g) coconut sugar
¼ cup (60ml) pure maple syrup
1 teaspoon vanilla extract

For the chocolate ganache filling:
100g dark (70% cocoa) chocolate, chopped
¼ cup (60g) almond butter

1. Combine oats, coconut, almond butter, almond meal, coconut sugar, maple and vanilla in a bowl and mix well to combine.
2. Roll heaped teaspoons of mixture into balls and place about 3cm apart on a tray lined with non-stick baking paper. Flatten slightly.
3. Bake for 10–12 minutes or until golden brown. Allow to cool on tray.
4. While biscuits are cooking, make the chocolate ganache filling. Melt the chocolate in a bowl over a saucepan of simmering water. Once melted, stir through the almond butter. Chill for 10 minutes or until it becomes a spreadable consistency.
5. Sandwich the cooled biscuits together with the ganache and store in an airtight container in the fridge.

Bursting with quick-fix one-pan dinners, fast freezer-ready dishes and amazingly good, almost-healthy sweets, Everyday Fresh is the recipe book you'll want in your life every day! Recipe extracts from Everyday Fresh by Donna Hay, RRP$50, HarperCollins.

Photography: Con Poulos; Recipes and styling: Donna Hay