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+ servings

Free From 'Twix' Cookies

Gluten-Free, Dairy-Free, Egg-Free, Nut-Free, Soya-Free, Refined Sugar-Free
5 from 5 votes
Servings 12
Author Vicki Montague - the Free From Fairy


  • 125 g solid margarine - plus pinch of salt or if you can tolerate it salted butter, softened
  • 2 tbsp rice malt syrup or maple syrup
  • 180 g Free From Fairy plain flour
  • 130 g dried dates soaked in boiling water
  • 20 g solid coconut cream
  • 1 tsp vanilla extract or powder
  • 70 ml water
  • 50 g solid coconut cream
  • 60 g water
  • 20 g cacao
  • 30 g rice syrup or maple syrup


  • Start by making the caramel.
  • Put the dates in a bowl and cover with boiling water. Leave them to soak for at least 15 minutes
  • While the dates are soaking make the cookies
  • Beat the softened margarine or butter with the syrup until smooth and fluffy
  • Add the flour and beat to combine
  • Remove the sticky dough from the bowl, wrap in clingfilm and chill for around 30 minutes
  • Once the chilling time is complete remove ping pong sized balls of dough roll into a ball. Place on a lined baking tray and lightly flatten into a disc shape
  • Repeat with all the dough, leaving small spaces between the cookies
  • Bake in a pre-heated oven at 190 degrees/170degree fan/ gas mark 5 for 12 - 15 minutes until golden then leave on the tray to cool
  • While the biscuits are cooling make the caramel by adding the ingredients to a hand held blender or food processor and blending until completely smooth. This may take a while and require lots of scraping down of the sides!
  • Finally make the chocolate topping by gently heating the ingredients in a bowl above a saucepan of boiling water (or melt some chocolate you bought in the same way, with a little butter margarine to help the melting process)
  • To assemble, make sure the cookies are cold. Top with a teaspoon of caramel sauce and then a teaspoon of chocolate sauce. Allow to cool before eating