These colourful cookies are a super superfood treat - each with their own distinct tastes! Vanilla protein, Beetroot berry & Super green flavours, there's something for everyone. Crunchy cookie sandwich with a creamy-like textured filling. You'll wow your friends & family with these!
Equipment
- Small Saucepan
- Blender/food processor
- 3 Small Bowls
- 1 Large Mixing Bowl
- Whisk
- Spatula
- Butter Knife
- Storage Container
Ingredients
For the cookie
- 1 Tsp Vanilla Extract
- 3 Tbsp Unsweetened Almond Milk
- 200g Gluten Free Oat Flour
- 150g Ground Almonds
For the centre
- 1/2 Tsp Vanilla Extract
Method
- Start by melting the coconut oil for a few minutes in a pan.
- Firstly, make the cookie centres - 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 with a butter knife then place the remaining cookies on top to form the sandwich, press down gently.
- Leave out to set for a few moments then store in an airtight container.
- Share & enjoy!
Print
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