Sandwich Cookies are the perfect treat. Not only do you get two cookies, but a gooey filling, too! As this version is raw, they can be whipped up in no time at all – ideal for those who are impatient (like me!) With four ingredients in the chocolate cookies, they are simply delicious and ridiculously easy to make. It’s the same for the filling, which only requires stirring everything together. If you’ve got a particular nut butter preference, you can definitely switch the cashew butter. However, I find cashew butter has a really lovely, creamy texture and goes best with vanilla. There’s no better way to beat that afternoon sweet craving!
Raw Chocolate Cookies
- 215g Medjool Dates (roughly 15)
- 45g Flax
- 2tbsp Cacao Powder
- 2tbsp Date Syrup
Vanilla Cashew Filling
- 75g (3 tbsp) Cashew Butter
- 1 tbsp Coconut Sugar
- 1 tsp Vanilla Powder
Place all the cookie ingredients into a food processor and mix until it sticks together.
Take a small handful of the mix, roll into a ball and then flatten into a flat cookie shape. When all the mix has been used, you should have 12.
Combine the ingredients for the filling. Place a teaspoons worth of the filling onto 6 of the cookies and top them with the remaining cookies. Store in the fridge.
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