Prune Sandwich Cookies with a bite taken out

Sandwich Cookies with Chocolate Ganache Filling

These vegan Chocolate Sandwich Cookies from Jenny, The Lazy Vegan Baker are a delicious treat that everyone can enjoy!

Prune Sandwich Cookies with a bite taken out

Jenny uses oats and almond flour in addition to traditional white flour to create a rustic cookie base. Prune purée is used to add natural sweetness and add lift to this vegan cookie. Then, she fills them with a simple, yet luxurious, 2-ingredient ganache. Bonus: these Sandwich Cookies could easily be made gluten-free by using gluten-free flour and oats.

How to Make Prune Purée

Making Prune Purée from scratch couldn’t be easier (after all, there are only two ingredients). Simply combine prunes and water in a blender – that’s it! Prune purée can be used to replace some of the sugar, fats or even eggs in most recipes. Here’s how:

  • Swap for sugar: Use prune purée to replace anywhere from one-third to half of the sugar in a recipe.
  • Swap out eggs: To replace 1 large egg, use ¼ cup (60 ml) prune purée. Keep in mind that this works best in recipes that call for no more than 3 large eggs.
  • Lose the fat: To cut down on fat, replace up to half of the butter or oil with an equal amount of prune purée.
woman pulling a spoon covered in prune purée out of a jar

How to make Sandwich Cookies

Chocolate Vegan Sandwich Cookie dough - using a cookie cutter to make rounds

Mix together your cookie dough, then cut the cookies into three inch round and bake. After the cookies have cooled, spread your ganache on top of the first cookie. Add another cookie on top and voila – a cookie sandwich!

Prune Sandwich Cookies with a bite taken out

Sandwich Cookies with Chocolate Ganache Filling

The Lazy Vegan Baker
These vegan Chocolate Sandwich Cookies from The Lazy Vegan Baker are a delicious treat that everyone can enjoy!
No ratings yet
Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 25 minutes
Course Dessert
Servings 12
Calories 378 kcal


For the Chocolate Ganache

  • 1 1/2 cups semi-sweet chocolate chips
  • 1/2 cup full-fat canned coconut milk

For the Cookies

  • 1 cup almonds
  • 1 cup rolled oats
  • 3/4 cup all-purpose flour
  • 1/2 tsp baking soda (bicarb)
  • 1/2 tsp ground cinnamon
  • pinch salt
  • 1/2 cup California Prunes
  • 1/4 cup hot water
  • 1/2 cup all-natural peanut butter creamy or crunchy
  • 1/3 cup maple syrup


To make the ganache:

  • Make the ganache first as it needs to chill for about an hour to thicken.
  • Put the chocolate chips and coconut milk in a heat-safe bowl and set over a bain-marie. Gently whisk until the chocolate is completely melted and the ganache is perfectly smooth.
  • Pour the ganache into a shallow bowl, cover with plastic wrap and chill in the refrigerator for a minimum of one hour. It can be kept for up to a week, so feel free to make this days in advance. It will thicken as it cools and become a spreadable filling.

To make the cookies:

  • Preheat oven to 325F (160C). Line two baking or cookie sheets with parchment paper or spray lightly with oil.
  • Put the almonds in a food processor and pulse several times until they are small chunks but not completely ground (see pic below). Dump the almonds in a medium bowl and set aside.
  • Add the oats to the food processor next and pulse just a few times as well until they are slightly broken down, then dump them into the bowl with the almonds.
  • Add the flour, baking soda, cinnamon and salt to the almonds and oats and mix well.
  • Rinse out the food processor, then add the prunes and hot water. Puree them together till mostly smooth.
  • Add the peanut butter and maple syrup to the processor with the prunes and puree all together.
  • Add the prune mixture to the oats mixture and stir until all combined to form a cohesive dough. You may need to use your hands to get it to come altogether (the dough is great raw – try it, but don’t forget to save some for cookies!).
  • Roll the dough out between two pieces of wax or parchment paper to about 1/2 inch (1 cm) thickness and then cut out rounds. I used a 3 inch (7 cm) cookie cutter but you can make them any size, just be sure to adjust your baking time.
  • Place cookies on prepared baking sheet 1 inch (2.5 cm) apart and bake for 8-10 minutes, until bottoms are lightly browned.
  • Remove from oven and move to a wire cookie rack to cool.
  • When cookies are completely cooled, spread the ganache onto them and sandwich together. If the ganache is hard to spread, let it sit at room temp for 10 minutes and it will soften.
  • Cookies can be kept in an airtight container at room temperature up to 5 days, or in the refrigerator up to 7 days. They can also be individually covered in plastic wrap and frozen for up to 3 months. Just let them thaw 5-10 minutes before eating.


Find more delicious recipes here.


Calories: 378kcalCarbohydrates: 38gProtein: 8gFat: 23gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.02gCholesterol: 1mgSodium: 97mgPotassium: 403mgFiber: 5gSugar: 18gVitamin A: 68IUVitamin C: 0.1mgCalcium: 71mgIron: 3mg
Keyword chocolate chip cookie, ganache, sandwich cookie
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