Meridian Foods update – 15.00pm Thursday 26th March.

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Oat & Raisin Sandwich Cookies with PB Frosting

Posted by Meridian on

Oat & Raisin Sandwich Cookies with PB Frosting 

What you need: 

For the cookies - 

  • (Makes 8 sandwich cookies)

  • 3/4 cup vegan butter (can use 1/4 cup cashew butter and 1/2 cup apple puree for healthier option)

  • 6 tbsp aquafaba

  • 2 tbsp Meridian Molasses

  • 1/2 cup coconut sugar

  • 1 tsp vanilla

For the dry ingredients -
  • 1 1/2 cups oats
  • 1 1/4 cup spelt flour
  • 1 tbsp coconut flour
  • 1-2 tsp cinnamon (to taste)
  • 1/2 tsp bicarbonate soda
  • 1/4 tsp baking powder
  • 1/2 cup raisins
  • 1/2 cup dark chocolate chips

For the frosting -
  • 6 tbsp Rich Roast Smooth PB
  • 3 tbsp vegan butter
  • 2 tbsp maple syrup (or more, to taste)
  • 1 tsp vanilla extract
  • Pinch salt

 

Instructions:

  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, bicarb and baking powder until combined. Fold in 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 9-10 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 cooled cookies with the PB frosting and enjoy immediately.

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  • Tags: Organic & Fairtrade Blackstrap Molasses 600g, Organic Maple Syrup 330g, Rich Roast Smooth Peanut Butter 280g

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