Chocolate Raspberry Sandwich Cookies


Dry ingredients

1 cup (110g) Mornflake oatbran
1/2 cup (80g) gluten-free self raising flour
1/4 cup (4 tbsp) coconut or brown sugar
1/4 cup (4 tbsp) cocoa powder
1/4 tsp salt

Wet ingredients

1/4 cup (4 tbsp) maple syrup
1/4 cup (4 tbsp) coconut oil, melted
3 tbsp milk of choice

For the raspberry cream

1 cup (145g) cashews
1/2 cup (65g) raspberries
1/4 cup (4 tbsp) creamed coconut or coconut butter, melted
2 tbsp maple syrup
Optional – 1 tsp raspberry or beetroot powder to make the filling a more vibrant pink colour




Stay Fancy! ;)

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