What you need:

For the cookies:

  • ¾ cup vegan butter (can use ¼ cup cashew butter and ½ cup apple puree for a healthier option)
  • 6 tbsp aquafaba

  • 2 tbsp Meridian Molasses

  • ½ cup coconut sugar

  • 1 tsp vanilla

For the dry ingredients:
  • 1½ cups oats
  • 1¼ cup spelt flour
  • 1 tbsp coconut flour
  • 1-2 tsp cinnamon (to taste)
  • ½ tsp bicarbonate soda
  • ¼ tsp baking powder
  • ½ cup raisins
  • ½ cup dark chocolate chips
For the frosting:
  • 6 tbsp Meridian Smooth or Crunchy Peanut Butter (with a pinch of salt)
  • 3 tbsp vegan butter
  • 2 tbsp maple syrup (or more, to taste)
  • 1 tsp vanilla extract

Makes: 8 sandwich cookies


  1. Gently melt your butter in a pan, then whisk in the aquafaba, sugar, molasses and vanilla. Set aside.

  2. Stir together your oats, flours, cinnamon, bicarbonate of soda and baking powder until combined. Fold in the wet ingredients until mixed together, then stir in the choc chips and raisins. Place in the fridge to chill for at least an hour.

  3. When ready, preheat oven to 180C and line two baking trays.

  4. Use a cookie scoop to arrange the cookie dough onto baking trays, pressing down the balls slightly. Bake for 9 to 10 minutes, or until lightly golden, then set aside to cool completely.

  5. In the meantime, make your frosting by beating together peanut butter and butter until just smooth - do not over beat. Beat in the maple syrup and vanilla until combined, then set aside.

  6. Sandwich the cooled cookies with the peanut butter frosting and enjoy immediately!

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