INGREDIENTS:
200g rolled oats
25g plain flour (GF if needed)
75g ground almonds
1 tsp baking powder
pinch of salt
150g maple syrup
6 tbsp coconut oil, melted
2 tbsp plant-based milk
FOR THE FILLING:
150g almond butter
5 tbsp maple syrup
3 tbsp cocoa powder
4-5 tbsp plant-based milk
1 tsp vanilla extract
METHOD:
✅ Preheat the oven to 180c (fan assisted)/200c/gas 6 and line two baking trays with parchment paper.
✅ Combine the oats, flour, ground almonds, baking powder and salt in a large bowl. Add the maple syrup, melted coconut oil and milk, then mix well to combine. The mix should be crumbly but hold together once squeezed between your hands.
✅ Scoop 12 even balls of the mixture between the two baking trays and flatten them down with your finger tips into a circular shape. Bake for 10-15 minutes until golden, then remove from the oven and leave to cool.
✅ Meanwhile, make the frosting by mixing all the ingredients together in a large bowl, until smooth and combined (Start with 4 tbsp of milk, only adding a little more if the mixture is too thick to spread) Chill until ready to use.
✅ Once the cookies are cool, pipe or spread a little of the frosting over 6 cookies. Sandwich the remaining 6 cookies overtop, then enjoy! I like to keep these in the fridge, but they are just as delicious at room temp.
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