Caramel Filled Cookies

May 27, 2019


Date Caramel
note: this will make far more than you need but if you make a smaller amount it won't blend as well
1/2 cup pitted dates
2 tbsp coconut/other plant milk
1/2 tsp vanilla

3/4 cup oat flour
1/4 cup buckwheat flour

1/4 cup Two Islands Co Salted Caramel Pea Protein
1/4 tsp salt
1 tsp baking powder
1/4 tsp baking soda
1 flax egg
2 tbsp pure maple syrup
2 tbsp melted coconut oil
3 tbsp plant milk
1/2 tsp vanilla


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

Mix all dry ingredients in a large bowl. Prepare your flax egg and set aside for 5 minutes.

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

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.

Preheat your oven to 180C

Roll dough into balls, then flatten each ball on your bench and add a very 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!

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 (if you can wait that long!) or enjoy fresh out the oven!

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