Hazelnut and vanilla caramel sandwich cookies

DSC_0642It’s 2014, I hope you had an awesome new year! Some of you might say finally and others might be wide-eyed and shocked at the thought of an end to 2013. For me, it’s a bit of both. 2013 was a bit tough on me but it went so fast at the same time.

DSC_0628 DSC_0668I have written down my New Years resolutions/goals for 2014. I’m a bit shocked at myself, I’ve never ever really made any New Years resolutions so I’ll hope to see what happens there. What are your New Years resolutions for 2014?

DSC_0656 DSC_0630In my resolutions I had the obvious… Eat healthier, exercise more, meditate, you know the drill. But I also hope to cook more often. With the new school year around the corner, I an juggling my hobbies an my education at the same time, which is hard but I hope to make it work!


I’ve cooked heaps since the 1st of January… Cakes, slices, trifles (including our family favourite, tiramisu *swoon*) and these cookies.
I made these cookies due to my craving for Oreos, now originally, I would just walk to the pantry and help myself but I’m aiming to eat healthy, so I whipped up these hazelnut and vanilla caramel cookies, a mouthful (literally and figuratively).

They’re super healthy- packed with all types of goodnes. Dairy-free, egg-free, gluten-free and of course… The good old guilt-free.
So grab a steaming cup of tea and a few of these cookies and relax, kick off your shoes and start 2014 perfectly.

Hazelnut and vanilla caramel sandwich cookies


    For the cookies:
  • 1/2 cup Plain flour
  • 3/4 cup Hazelnut flour
  • 1/2 cup Icing sugar, sifted
  • 1 tsp Ground cardamom
  • 4 tbsp Coconut oil, melted
  • 4 tbsp Almond milk
  • For the icing:
  • 2 tbsp Coconut oil
  • 4 tbsp Coconut palm sugar (or brown sugar)
  • 1/2 tsp Vanilla bean paste (or seeds from 1 vanilla bean pod)
  • 1 cup Icing sugar, sifted
  • 1 tbsp Almond milk


  1. Preheat the oven to 180C. Line 2 baking trays with parchment paper. Set aside.
  2. In a small bowl, combine the coconut oil and almond milk. Set aside.
  3. In another bowl, stir together the plain flour, hazelnut flour, sifted icing sugar and ground cardamom until combined.
  4. With a wooden spoon, stir the wet ingredients into the dry until combined. If it is sticky, add in a little more plain flour or if the dough is too dry, add in a tiny amount of almond milk. The dough should come together and shouldn't stick to your hands when touched.
  5. Roll the dough between 2 sheets of parchment paper until it is about 1/4" in thickness.
  6. Cut the dough using a fluted cookie cutter (or any other cutter of your choice) and place the cut-out cookies on the prepared tray, leaving about 1 cm between each cookie (they don't tend to spread as much).
  7. Bake for 20 minutes of until lightly golden. Cool on a wire rack before icing.
  8. To make the icing: combine the coconut oil, coconut palm sugar and almond milk in a small saucepan over medium heat. Bring the mixture to the boil. Remove from the heat.
  9. Stir in the icing sugar and vanilla into the caramel.
  10. Place the icing in a piping bag fitted with a small round nozzle.
  11. Pipe about 1 tsp of the caramel icing onto one cookie and top with another cookie.

6 thoughts on “Hazelnut and vanilla caramel sandwich cookies

  1. Emily

    Hi! i was wondering if there was something i could substitute the icing sugar for? maybe something healthier and less processed? Thanks
    These look amazing by the way! :)

    1. Zainab

      Hmm not sure if there’s anything you can substitute for that but I have tried the new Natvia Icing Sugar Mix (which is sugar free) and it works fine x


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