The two best treats have collided into one amazing vegan cookie! Classic shortbread cookie bottom with an ooey, gooey, caramel date filling, topped with creamy chocolate and crunchy almonds. This really is the ultimate cookie! This recipe is gluten/grain and dairy free, vegan and paleo! The perfect allergy-friendly treat to bring to your next family dinner, work event or potluck! These cookies also freeze great. I’ll make a big batch of theses cookies, then pop them into the freezer for days when im wanting something a little sweet. Lets be honest, I end up cracking into them on a daily basis (more than once).. butttt hey it could be worse!
Bake the shortbread cookies as per the directions below. Then generously top with date caramel. For those who haven’t ever worked with dates before, I recommend buying dates with the pit still in the middle, rather than ones that are pitted for you. They stay so much fresher and softer with the pit still intact, which is what you’re looking for in a date!
Now you generously top with melted chocolate and almonds. Hellooo!
And the good just keeps getting better.
Almond Roca Shortbread Cookies (Vegan | Paleo)
Ingredients
- SHORTBREAD:
- 2 cups of packed almond flour
- 3 tbsp melted coconut oil
- 3 tbsp maple syrup
- 1 tsp vanilla
- pinch of sea sea
- CARAMEL FILLING:
- 8 large soft medjool dates
- 1/3 cup almond milk
- 2 tbsp coconut oil
- 1 tsp vanilla
- CHOCOLATE COATING
- 1/3 cup vegan chocolate chips
- 1 tsp coconut oil
- 1/2 cup chopped almonds
Directions
- Step 1 Pre-heat the oven to 350 degrees. Mix all the ingredients for the shortbread cookies together until well combined and a dough has formed.
- Step 2 Roll the dough into 3/4 inch balls, then flatten slightly. Press your thumb into the middle of the dough to make a little divot (this is where you will put the date caramel once they are cooked).
- Step 3 Bake at 350 for 10-12 minutes on a lined baking sheet until the edges of the cookies are golden brown.
- Step 4 While the cookies are baking, throw the ingredients for the date caramel into a food processor and pulse until the mixture is smooth and creamy (if the dates are a little on the harder side I recommend soaking them in hot water for a half an hour prior).
- Step 5 Once the cookies have cooled, spoon in the caramel sauce onto each cookie. Now melt the chocolate chips with the coconut oil and drizzle over the cookies. Top with chopped almonds.
- Step 6 Store in the fridge or freezer. This recipes makes about 20 cookies.
