Chocolate Raspberry Sandwich Cookies

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Course Baking - Sweet (Cakes), Blender Recipes, Desserts & Treats, ThermoCook Recipes
Servings 2


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)



  • 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!
Keyword blender recipe, chocolate, cookies, g2.6, G2.6 blender, homemade, quick recipe, raspberry, recipe, sandwich cookies, vegan, vegan cookies, vegan recipe
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