Tiramisu Cookies
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Unrated
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Prep Time
20 mins
-
Cook Time
20 mins
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Total Time
40 mins
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Servings
8 pies
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Calories
90 kcal
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Course
Dessert, Baked Goods
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Cuisine
American, Vegan, gluten-free
Tiramisu Cookies
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Tiramisu in cookie form, because why not?! Coffe Caramel Sandwiched between Vanilla Rum flavored Cookies. Vegan Gluten free Recipe.
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Ingredients
- 1/2 cup oat flour ground Oats
- 1/4 cup cashews ground, raw
- 2 Tablespoon brown rice flour or use whole wheat pastry flour/all purpose
- 3/4 teaspoon baking powder
Wet:
- 1.5 Tablespoons canola oil organic
- 1.5 Tablespoons water warm
- 1 teaspoon flaxseed meal
- salt a pinch
- 1/2 tsp vinegar
- 1 Tablespoon rum or use 1/2 tsp rum extract
- 1/2 teaspoon vanilla extract
- 3 Tablespoons raw sugar a Tbsp more if you like the cookies sweeter, or equivalent sweetener
Caramel cream:
- 4 Tablespoons raw sugar or brown sugar
- 2 Teaspoons water
- 1.5-2 Tablespoons coconut creamer I used So Delicious hazelnut coconut, or thick non dairy cream
- 1/2 teaspoon virgin coconut oil
- 1 teaspoon cornstarch
- 1 teaspoon instant coffee or more
- 2 teaspoons rum or amaretto, or 1/2 teaspoon rum extract
Instructions
- In a bowl mix all the wet ingredients for the cookie and flaxmeal until sugar is well combined and keep for 2 minutes.
- In another bowl, mix/whisk the dry ingredients well. Add in the dry ingredients and mix to get a soft dough. Add more oats flour if needed. Chill the dough covered for 5 minutes.
- (A good rum extract has worked best for me for these cookies and the filling. I use this extract)
- Oil hands and make balls. Flatten them on parchment. bake at pre-heated 350 degrees F for 12-14 minutes(depends on size of the cookie). Will make 12 small cookies.
- Dont let the cookies overbake to a brown. The cookies are done when the tops are not jiggly.
- Let cool on rack.
- Meanwhile, make the caramel filling.
- In a pan, mix the water and sugar and keep cooking on medium till the sugar syrup gets thick and turns a good shade of brown.(5-7 minutes)
- Keep the other ingredients mixed and warm. Taste and add more coffee if needed. Add the warm mix slowly to the caramel to get a creamy mixture. Take off heat as soon as the mixture is well combined and starts to boil.
- Apply the cream between 2 cookies and let cool before biting in. Sprinkle some cocoa powder on top.
- You can also add a few chocolate chips to the caramel when still hot. Too much chocolate though will mask the coffee flavor.
- For a creamier softer filling, add a little vegan cream cheese to the caramel and whip it, then spoon in between the cookies. Fill cookies only before serving is using cream cheese.
- If the filling doesnt have cream cheese, then the cookies can be stored in an airtight container at room temperature for 2-3 days.
Notes
- Nutritional values are based on one pie
Nutrition Information
Show Details
Calories
90kcal
(5%)
Carbohydrates
11g
(4%)
Protein
1g
(2%)
Fat
3g
(5%)
Sodium
26mg
(1%)
Potassium
69mg
(1%)
Sugar
6g
(12%)
Calcium
15mg
(2%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 8pies
Amount Per Serving
Calories 90 kcal
% Daily Value*
| Calories | 90kcal | 5% |
| Carbohydrates | 11g | 4% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Sodium | 26mg | 1% |
| Potassium | 69mg | 1% |
| Sugar | 6g | 12% |
| Calcium | 15mg | 2% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
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