What you need:
- ¾ cup vegan butter
- ½ cup coconut sugar
- 2 tbsp maple syrup
- 1 tsp vanilla paste
- 3 tbsp aquafaba (chickpea brine)
- 1 cup spelt flour
- ½ cup ground almonds
- ½ cup cacao
- Pinch of salt
- 220g Meridian Smooth Peanut Butter
- 3-4 tbsp powdered sugar
- Pinch of salt
- Cashew milk, to thin
Makes: 8 sandwich cookies
To make your cookies, beat together the butter, sugar and maple syrup until light and fluffy. Add in the aquafaba and vanilla until combined.
In a mixing bowl, stir together the flour, ground almonds, cacao and salt. Beat in the butter mixture until just combined. Bring the dough into a bowl with your hands, then divide in half - if the dough is too sticky, add a touch more flour. If it's too dry, a splash of cashew milk will work! Wrap each half in baking paper and place in the fridge for at least half an hour, or until no longer sticky.
Between two sheets of baking paper, roll out half of your dough. Use a cutter to cut out eight shapes (we used a bunny cookie cutter). Repeat with the other half of your dough, cutting small shapes in the centre of eight bunnies if desired. Place back in the fridge for a further hour - do not skip this step, it prevents the bunnies from spreading in the oven and ruining their shape!
Now, preheat your oven to 170C and line two baking sheets with paper.
Place the chilled cookies onto the baking paper, then place in the oven to bake for 10-13 minutes, or until lightly golden. Remove from the oven and set aside to cool completely.
In the meantime, make your filling by beating together the peanut butter with the icing sugar (we used 3.5 tbsp). Add in milk, one tablespoon at a time, until you achieve your desired consistency - you want it to be thick enough to be spreadable! Set aside.
Once the cookies have cooled, spread the peanut butter filling onto half of your bunnies. Sandwich with the remaining bunnies, then eat or store in an airtight container. Best eaten on day of cooking.
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