These gluten free super raw sandwich cookies are my second recipe creation for the lovely people at Indigo Herbs! They have been one of my favourite superfood brands for a while now, you read a little bit about them on my last post HERE. In this recipe I used their Super Protein Powder, Supergreens Powder and Super Vital Powder.
Their Super Protein Powder is a combination of chia, hemp, pea, pumpkin seed and rice protein powders. It is unflavoured and has a pale green tinge to it due to the hemp and pumpkin seed protein powders. I really like this protein powder as it has a subtle nutty taste it so works perfectly in these cookies and when used in smoothies for a boost of protein.
The Supergreens Powder is a blend of wheatgrass, barley grass, spirulina, chlorella and moringa powder. I love using this powder because it contains all the most popular green superfoods so is much more economical than buying them separately. I include this powder in a lot of my green smoothies and juices because it adds important B vitamins and is a powerful antioxidant (perfect for a hangover!). It is a dark green powder that adds a beautiful green colour to anything it is added to.
The Super Vital Powder is also one of my favourite smoothie additions as it combines acai, baobab and beetroot powder. The powder has a dark pinky-purple colour to it so adds an amazing colour to whatever you use it in. Like the Supergreens Powder it is a powerful antioxidant, and is high in potassium which helps manage the balance of electrolytes in your body. I would say that the beetroot is the predominant flavour of this powder blend, it is then cut by the sweetness of the acai and baobab leaving a fruity aftertaste!
You may have noticed that I am a massive cookie fan and have already published several baked and raw cookie recipes on my blog. They are a filling and nutritious vegan snack that can be so quick and easy to make! My previous raw cookie recipes were really popular so I decided to come up with a sandwich cookie that could be made in a few different flavours. The cookies come in vanilla, berry and supergreen flavours but it would be so simple to make just one of the flavours if you prefer 🙂
Makes: 15 sandwich cookies
Duration: 45 minutes
INGREDIENTS:
75g coconut oil, melted
130ml maple syrup
1 tsp vanilla extract
3 tbsp unsweetened almond milk
200g gluten free oat flour
150g ground almonds
50g Indigo Herbs Super Protein Powder
1 tsp Indigo Herbs Supergreens Powder
1 tbsp Indigo Herbs Super Vital Powder
For the centre:
100g coconut oil, soft but not melted
45ml maple syrup
½ tsp vanilla extract
20g tahini
1 tsp Indigo Herbs Supergreens Powder
½ tbsp Indigo Herbs Super Vital Powder
EQUIPMENT:
Blender/food processor
Bowls
Whisk
Spatula
Cutlery
Storage container
METHOD:
- Start by making the filling for the cookies
- In a blender or food processor combine the soft coconut oil, maple syrup, vanilla and tahini until smooth
- Divide the mixture between three small bowls
- In the first bowl stir in the supergreens powder, add the super vital powder to a second bowl and leave the third as it is
- Leave the mixture to set while you make the raw cookies
- In a large bowl combine the oat flour, ground almonds, super protein powder then divide them between three smaller bowls
- Whisk together melted coconut oil, vanilla, maple syrup and almond milk then pour equally into the three bowls of dry ingredients
- Add the supergreens powder to one of the bowls, the super vital powder to the second bowl and, like with the filling, leave the third bowl as it is
- Using the spatula, mix the contents of each bowl until you are left with a soft cookie dough
- Shape the mixture between your hands into thirty small cookie shapes (approximately 1cm in thickness)
- By now the three mixtures for the cookie centres should have set to a spreadable texture
- Spread 1 tsp of the filling on top of half of the cookies then place the remaining cookies on top to form the sandwich, press down gently
- Store in an airtight container
