Desserts
Meet your new favorite healthy dessert. These Twix Cookies are both vegan and gluten free and made with simple and wholesome ingredients like almond flour, maple syrup, medjool dates and dark chocolate.
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why you’ll love this recipe
- Twix Cookies are made with only five simple ingredients.
- This healthy dessert recipe is both vegan and gluten free.
- Refined sugar free!
- A small batch recipe for one or two people.
- Comes together in 45 minutes or less.
- Tastes just like a twix bar, but with simple and healthy ingredients.
- Soft, chewy and full of flavor!
- Check out my e-book, Nostalgic Delites for more childhood remake recipes.
ingredients and Substitutions
These are the main ingredients and substitutions for Twix Cookies. Be sure to scroll down to the recipe card at the bottom of this page for a full list of ingredients and instructions.
The shortbread of this cookie recipe is made with almond flour and maple syrup. You may be able to substitute oat flour in replace, but the end result will be different. Maple syrup cannot be substituted.
Vanilla extract adds in a lovely flavor.
The caramel filling is made with blended medjool dates.
The outer layer is melted dark chocolate. You can use dairy or dairy free!
how to make
ONE: Start by preheating your oven to 250F and lining a baking sheet with parchment paper. Next, make the shortbread by combining the almond flour, maple syrup and vanilla extract together.
TWO: Use a double cookie scoop, scoop the dough and roll it into a ball with the palm of your hands. Flatten, place on the baking sheet and using the back of the cookie scoop make an indent in the center. Bake for 25-27 minutes and then let cool completely.
THREE: In the meantime, remove the pit from the medjool dates and place in a large bowl with hot water. Let sit for 10-15 minutes to soften. Drain the water and place in a food processor and blend until smooth and creamy.
FOUR: When ready, add the date caramel to the cookies and place in the freezer for 10-15 minutes to harden.
FIVE: In the meantime, melt the dark chocolate in the microwave or on a double broiler on the stovetop and then coat the cookies. Place back on the parchment paper and back in the freezer to harden completely, about 10-15 minutes.
SIX: When ready, remove from the freezer and enjoy!
Tips and tricks
When forming the indent in the center, the edges may crack. That’s okay, just use your fingers to mold the cookie back together.
You may need to stop and scrape down the sides of the food processor a few times when making the date caramel. Just keep blending until there are little to no chunks left. If you’re having a hard time making it smooth and creamy, add in a splash of the date water.
To melt the chocolate, add to a bowl with 1 tsp of coconut oil and microwave in 30 second increments, stirring well each time.
How to serve and store
These Twix Cookies taste amazing on their own. Enjoy with a cup of coffee, tea or just on their own as a sweet snack or after dinner dessert.
Store these cookies in an airtight container in the fridge and enjoy within 5 days, or the freezer and enjoy within 30 days.
Taste and Texture
These Twix Cookies actually taste like a twix bar!
The texture of the shortbread is slightly more chewy than your typical twix bar, and is oozing with the date caramel.
frequently asked questions
What can I use instead of almond flour?
Oat flour would be the best option, however the shortbread will be slightly different than pictured here.
What if I don’t like dates?
You can use regular caramel for the filling, or almond butter mixed with maple syrup to create a caramel like filling without dates, or you can use this caramel filling recipe.
Is 250F the right temperature? Seems low.
Yes, 250F is correct. These cookies need to bake low and slow otherwise the shortbread can burn pretty quickly.
other recipes you may like
- Vegan and Gluten Free Thin Mints
- Caramel Delights Girl Scout Cookies
- Gluten Free and Vegan Tagalongs
- Healthy Almond Joys
- Snickers
If you make these Twix Cookies, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over onInstagram,TiktokorPinterest!
