Date caramel filled cookies

May 27, 2019

PREP 20/Mins
COOK 15/Mins
Serves 8-10/Serves

1/2 cup pitted dates
2 tablespoons coconut milk or milk of choice
1/2 teaspoon vanilla essence
Note: This will make a larger quantity than needed but if a smaller amount is made it won't blend together well.


3/4 cup oat flour
1/4 cup buckwheat flour
1/4 cup (32 grams) Two Islands salted caramel protein
3 tablespoons nut millk
2 tablespoons pure maple syrup
2 tablespoons coconut oil - melted
1 teaspoon baking powder
1/2 teaspoon vanilla essence
1/4 teaspoon salt


1. Soak dates in hot water for 10 minutes then drain and add to blender along with milk and vanilla essence to your blender or food processor and blend until smooth. Place mixture in the freezer while you make the cookies.

2. Preheat oven to 180 degrees fanbake. Mix all dry ingredients in a large bowl.

3. Prepare your flax egg and set aside for 5 minutes.

4. In a separate bowl mix your maple syrup, coconut oil, milk, vanilla and flax egg. Pour the wet ingedients in with the dry ingredients and mix until combined.

5. Place your dough in the fridge to chill for at least 1-2 hours - This will make them easier to roll. Once your dough is chilled, remove it from the fridge and remove your date caramel from the freezer.

6. Roll dough into balls then flatten each ball on your bench and add a small amount of date caramel to the centre before rolling again to contain the date caramel centre - If you add too much caramel it will come out the edges.

7. Place cookies on a lined baking tray and press each one down gently with a fork. Bake for 12 -14 minutes or until lightly golden. Leave to cool before serving.

About the author

This recipe was created for Two Islands by Jasmin Johnson of @thislifeasjasmin