Chocolate Raspberry Sandwich Cookies
Ingredients
Dry Ingredients
- 1 cup oatbran
- 1/2 cup gluten-free self-raising flour
- 1/4 cup coconut or brown sugar
- 1/4 cup cocoa powder
- 1/4 tbsp salt
Wet Ingredients
- 1/4 cup maple syrup
- 1/4 cup coconut oil, melted
- 3 tbsp milk of choice
Ingredients for the raspberry cream
- 1 cup cashews
- 1/2 cup raspberries
- 1/4 cup creamed coconut or coconut butter, melted
- 2 tbsp maple syrup
- 1 tsp aspberry or beetroot powder to make the filling a more vibrant pink color (optional)
Instructions
Preparation
- Add the oat bran to your blender or food processor and blend on high until you have a fine flour.
- Add to a large bowl along with the rest of the dry ingredients.
- Pour in the wet ingredients and mix to combine.
- Chill in the fridge for 30 minutes to make the dough easier to roll.
- Lightly flour your work surface then roll out the dough to a thickness of about 1/4 inch.
- Use a heart-shaped (or any shape!) cookie cutter to cut out the cookies.
- Arrange on a baking sheet covered with parchment paper and bake for 12-15 minutes.
- Bear in mind the baking time will also depend on the size of your cookies.
- Leave to cool completely.
Raspberry cream
- Add all the ingredients to your blender/food processor and blend on high until smooth.
- Spread a layer of raspberry cream on one of the cookies and top with another. Smooth the edges out with a knife.
- Chill in the fridge again to allow the cream to harden.
- Optional step - dip the cookies in melted chocolate to make them even more delicious! Enjoy!
Tried this recipe?Let us know how it was!
