If you have followed my blog for a while and/or downloaded my ebook you will have noticed that I love a good cookie recipe! I used to be obsessed with Oreos before I was diagnosed with Coeliac Disease so sandwich cookies are one of my favourites to create. I came up with this recipe in collaboration with Cocofina using their coconut oil and coconut sugar. Coconut sugar is more of a moderate FODMAP so not everyone can tolerate but I seem to be fine with it so hopefully you are too!
These gluten free, vegan and refined sugar free cookies are filled with a simple but so tasty chocolate filling because I find it hard not adding chocolate into all my recipes!
Makes 10 sandwich cookies
INGREDIENTS
For the cookies:
90g melted Cocofina coconut oil
100g buckwheat flour
75g gluten free oats (processed to a flour)
75g quinoa flour or rice flour
60g ground flaxseed/linseed
Pinch of salt
1.5 tsp pure vanilla extract
3 tbsp unsweetened almond milk
For the filling:
70g melted Cocofina coconut oil
3 tbsp cacao powder
1 tsp pure vanilla extract
2 tbsp maple syrup
METHOD
- Preheat the oven to 160oc and line a baking tray with greaseproof paper
- Mix all the dry ingredients for the cookies together in a bowl before adding the vanilla, coconut oil and almond milk
- Mix everything together with spoon, then press the mixture together with your hands to form a crumbly cookie dough
- Break of pieces of the dough then roll them between your hands before pressing them down on the lined baking tray so that they are about 1cm thick
- Bake the cookies for 20-25 minutes, until they are starting to brown
- Leave the cookies to cool on the tray for 5 minutes before moving them to a cooling rack until completely cooled
- To make the filling simply whisk all the ingredients together in a bowl until smooth
- Leave the bowl to one side until the filling has thickened enough to spread (approximately 10 minutes)
- Place spoonfuls of the filling in the centre of 1 of the cookies then gently press down the second cookie
- Leave the cookies to set for 5 minutes before storing them in an airtight container
