limited edition coming your way
I was gifted some of the limited edition chocolate orange almond butter by the lovely guys at Pip and Nut, so it was obviously necessary to get to work in creating a delicious bake using it.
I’d describe these cookie sandwiches as soft baked, and the peanut butter used in the cookie dough makes them moist and delicious in every single way.
They’re free from dairy and eggs, plus substitute your oats for gluten free ones or buckwheat flakes should you be intolerant to oats in general, to also make them gluten free.
Get creative in whatever shapes you desire them to be, just don’t forget to let me know how you get on.
makes 8-9 cookies
takes approx. 30 minutes
1 flax egg (1 tablespoon of flaxseed and 2 tablespoons of water)
230g chocolate orange peanut butter (or peanut butter of choice) plus an extra 2 tablespoons for the filling
35g coconut sugar
60g coconut oil (melted)
1 teaspoon of orange extract
pinch of salt
1/2 teaspoon of baking powder
40g dark chocolate chips
2 heaped tablespoons of cacao powder
160g oat flour (I blitzed oats in a food processor)
60ml unsweetened almond milk (or dairy-free milk of choice)
2 tablespoons of icing sugar
1. Preheat oven to 180°C/350°F and line a couple of baking trays with greaseproof paper.
2. In a food processor add your flax egg, peanut butter, coconut sugar, coconut oil, orange extract, salt, baking powder, oat flour and cacao powder. Blitz until combined.
3. Empty mixture into a bowl, and fold in your chocolate chips.
4. With a rolling pin roll out your mixture until flat, and then using a biscuit cutter or round object cut your cookie dough into approx. 16-18 cookies. Feel free to cut out a small circle or heart in each cookie should you wish.
5. Place the cookies on the baking trays and bake in the oven for approx. 15 minutes until they have browned.
6. Meanwhile combine your peanut butter for the filling, with your almond milk and icing sugar. Place in fridge to harden.
7. Take cookies out of the oven and leave to cool before adding your filling between two cookies.
8. Place in fridge for 10 minutes for the filling to set before eating.
Store in an airtight container, and consume within 5 days.
Enjoy! – share and tag your creations with me on Instagram @whatluceeats