July 18, 2022

Desserts

Twix Cookies

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.

JUMP TO RECIPE

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a hand holding a single twix cookie with a bite taken out of it to show the date caramel in the center.

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

all the ingredients that you need to make these twix cookies.

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.

the ingredients to make the shortbread layer mixed together in a bowl.

a double cookie scoop holding some of the shortbread dough.

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.

the baked cookies with an indent in the center, baked.

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.

soaked pitted dates in a food processor.

the dates blended together to show a creamy date caramel/paste.

FOUR: When ready, add the date caramel to the cookies and place in the freezer for 10-15 minutes to harden.

a close up of the cookie that's topped with date caramel.

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.

the cookies dipped in melted dark chocolate.

a hand holding a cookie with a bite taken out of it.

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.

three of the twix cookies stacked on top of each other with a bite taken out of the top cookie.

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

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 on Instagram, Tiktok or Pinterest!

Twix Cookies

5 based on 1 reviews

PIN RECIPE

PREP TIME:

20 minutes

COOK TIME:

27 minutes

TOTAL TIME:

1 hour

Author - Hannah

Ingredients

Shortbread

1 cup almond flour.
2.5 tbsp maple syrup.
1 tsp vanilla extract.

Filling

10 pitted dates, soaked in hot water.

Coating

1/2 cup dark chocolate.
1-2 tsp coconut oil.

SCALE:

YIELDS:

4 large cookies

Directions

Preheat the oven to 250F and line a baking sheet with parchment paper.
Next, make the shortbread by combining the almond flour, maple syrup and vanilla extract together in a medium bowl.
Use a double cookie scoop, scoop the dough and roll it into a ball with the palm of your hands. Flatten, and place on the baking sheet. Then, using the back of the cookie scoop make an indent in the center. The edges may crack, that’s okay. Just use your fingers to mold it back together.
Bake for 25-27 minutes and then let cool completely.
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.
When ready, add the date caramel to the cookies and place in the freezer for 10-15 minutes to harden.
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.
When ready, remove from the freezer and enjoy!

Notes

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.