Chocolate Cookies with Raw Cheesecake Filling ( gluten free, vegan, sugar free )

I usually bake cookies at the end of the year before x-mas. My daughter keeps asking me to to make cookie dough like every month or so. My answer to her has been negative for so long I started to feel bad about my mothering.. I decided to create a new recipe that every child  loves! And let me tell you guys, these sandwich cookies are worth baking.


Sandwich cookies are probably the most popular cookies in the world but the ones sold  in stores  are full of bad fats , sugar and white flour. Baking your own cookies especially for your children is really worthwhile. You can use ingredients that are wholesome pure and clean. We all want our children to only get the best nutrition even if we are talking about cookies. Benefits of my cookies in summary:



  1. they are wholesome
  2. gluten free as all my bakings
  3. sugar free
  4. vegan
  5. rich in fiber
  6. thin and crunchy
  7. filling is creamy and soft
  8. taste is fulfilling
  9. easy to make


I could add a punch of things to the list but I’ll leave it to you. Try the recipe for yourself and enjoy lovely quality time in your kitchen with your children. Yes, they can easily help you roll the dough , or eat the dough ( happens every time ) or put the filling on the cookies. A little bit more mess is expected of course but a big happy smile on your child’s face is always worth it.







1/4 cup almond flour

1/4 cup oatmeal flour

1/4 cup tapioca starch

1/4 cup chestnut flour

2 tbsp raw cacao powder

2 tbsp dark cocoa powder

1 tsp baking powder

1/2 tsp vanilla bean powder

pinch of salt

2 tbsp coconut oil

2 tbsp maple syrup

2-6 tbsp plant based milk




  1. mix the dry ingredients in a bowl
  2. add the coconut oil, maple syrup and milk ( add the milk in small amounts until the dough is easily mouldable )
  3. dough dhould be non-sticky, smooth and mouldable
  4. roll the dough 2-3mm thick
  5. use cookie cutter for shaping the cookies
  6. put the cookies on a baking sheet covered with parchment
  7. bake cookies at 180C for 12-18 min depending on the oven
  8. let cool down before filling



Ingredients  for filling ( very generous amount )


1/2 cup almonds and cashews together ( soak 2-12 h )

2 tbsp coconut oil

2 tbsp cashew nut butter

5 tbsp cacao butter ( measure firm )

3 medjool dates ( pitted, soaked )

1 tbsp maca powder

1 tbsp lucuma powder

pinch of salt

1/2 tsp vanilla bean powder

6 tbsp full fat coconut cream ( chilled )




  1. blend the soaked cashews, drained cashews and almonds with a blender until very smooth
  2. add the rest of ingredients EXCEPT for the melted cacao butter and coconut oil and blend well
  3. for the last add the cacao butter and coconut oil carefully and blend again
  4. to make sandwich cookies pipe or spread 1 tbsp of filling onto the flat side of half the cookies. Top with another cookie pressing gently

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  • Cheryl

    2016-08-31 at 20:07 Reply

    Can we replace the chestnut flour with something else? (Eg more almond flour or oat flour?)

  • Sirke Reivo

    2016-08-31 at 20:25 Reply

    Of course you can! Changing the flours only affects the taste a little!

  • Margaret @ Veggie Primer

    2016-09-01 at 05:41 Reply

    These cookies look and sound amazing!!

    • Sirke Reivo

      2016-09-01 at 07:25 Reply

      Hi Margaret! Thank you so much! They are definitely worth trying!

  • Laurel

    2016-09-02 at 05:49 Reply

    I just stumbled across your blog, and the recipes are incredible! I have bookmarked the cinnamon roll cake, these cookies, and the breakfast oatmeal brownies. I can’t wait to try them!

    • Sirke Reivo

      2016-09-02 at 19:38 Reply

      Hi Laurel! Thank you very much. It feels so great to hear that! Im happy that you want to try my recipes. Let me know how you liked them. The breakfast oatmeal brownies are a real treat.

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