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Vegan and gluten-free black bean cookie sandwiches with a date caramel filling

Vegan Cookie Sandwiches With A Date Caramel Filling (Gluten-free)

Chocolate cookie sandwiches with a thick date caramel filling for dessert, anyone? These treats may be on the healthier side, but nonetheless deliver a rich, nutty chocolate flavour, crunchiness and chewiness. Vegan, gluten-free and oil-free. 
Course Dessert
Cuisine Vegan
Keyword 30 minutes or less, caramel, cookie sandwiches, cookies, gluten-free desserts, healthy cookies, healthy desserts, Oil free, vegan cookies, vegan dessert
Prep Time 10 minutes
Cooling time 10 minutes
Servings 12 cookie sandwiches
Calories 214kcal


For the cookies

  • 1 can black beans drained and rinsed (8.5oz/240g/1.5 cups)
  • 4.5 tbsp peanut butter or any other nut or seed butter of your choice
  • 4 tbsp agave nectar
  • 20 g dark chocolate roughly chopped (optional)
  • 3 tbsp cacao powder
  • 1.5 tbsp coconut flour
  • 3/4 tsp baking powder
  • 1/2 tsp sea salt

For the caramel filling

  • 12 medjool dates
  • 3 tbsp peanut butter or any other nut or seed butter of your choice
  • 6 tbsp coconut milk
  • 3 tbsp agave nectar


  • Preheat a conventional oven to 180 degrees C/356 F. 
  • Add the black beans, peanut butter, agave nectar, dark chocolate, cacao powder, coconut flour, baking powder and sea salt to a blender or food processor. Blend until smooth and fully combined, before transferring the batter to a plate. 
  • Scoop up the batter and place onto a sheet of parchment paper. Press down into a cookie shape - make sure your fingers are slightly damp to prevent sticking. The cookies should be quite small, around 2-3 cm in diameter. Repeat with the rest of the batter. 
  • Place into the oven and bake for 8-10 minutes, until crispy around the edges. 
  • Meanwhile, make the caramel by placing the medjool dates, nut or seed butter, coconut milk and agave nectar into a blender or food processor and blending until smooth. Transfer into a bowl. 
  • Once the cookies are ready, allow them to cool for at least ten minutes. Then, assemble the sandwiches by spreading a generous layer of the caramel onto a cookie and then placing another on top. 
  • Serve immediately or store in the fridge. 


Calories: 214kcal | Carbohydrates: 36g | Protein: 5g | Fat: 6g | Saturated Fat: 2g | Sodium: 152mg | Potassium: 369mg | Fiber: 4g | Sugar: 25g | Vitamin A: 35IU | Calcium: 42mg | Iron: 1.3mg