Tiramisu Cookies – tiramisu in cookie form, because why not?! Jump to Recipe
You cant blame me for Tiramisu-ing any possible thing in sight. After the delicious pancakes, its time to tiramisu a cookie! These are Somewhat Tiramisu whoopie pies, crunchy with a coffee caramel center. The crunchy Cashew Oat cookies are almost a macaron, filled with a creamy coffee caramel. I used rum in this version, but there is only so much rum I can add without changing the texture. There is a hint of the liquor in the cookie, which is fine by me.. But to get a more Tiramisu-y taste, use extract instead of the liquor. Rum, coffee or amaretto extract will work really well.
- 1/2 cup (40.5 g) Oats flour ground Oats
- 1/4 cup (32.25 g) ground raw Cashews
- 2 Tablespoon brown rice flour or use whole wheat pastry flour/all purpose
- 3/4 teaspoon (0.75 teaspoon) baking powder
- 1.5 Tablespoons organic canola oil
- 1.5 Tablespoons warm water
- 1 teaspoon flaxmeal
- a pinch of salt
- 1/2 tsp (0.5 tsp) vinegar
- 1 Tablespoon rum or use 1/2 tsp rum extract
- 1/2 teaspoon (0.5 teaspoon) vanilla extract
- 3 Tablespoons raw sugar or equivalent sweetener a Tbsp more if you like the cookies sweeter
- 4 Tablespoons (3 Tablespoons) raw or brown sugar
- 2 Teaspoons water
- 1.5-2 Tablespoons (1.5 Tablespoons) Coconut creamer or thick non dairy Cream I used So Delicious hazelnut coconut
- 1/2 teaspoon (0.5 teaspoon) virgin coconut oil
- 1 teaspoon cornstarch
- 1 teaspoon or more instant coffee
- 2 teaspoons rum/amaretto or 1/2 teaspoon rum extract
- 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.