These Chewy Peanut Butter Cookie sandwiches were totally improvised using some ingredients I got from the SourceBulkFoods. I didn't expect they would turn out so darn good! The aim was to create a treat higher in protein with a lower Glycemic Index. The added peanut butter in between is of course optional, the cookies on their own are so delicious and best enjoyed about 1/2 hour after making. In saying that they will keep for up to a week ready for you to enjoy with your favourite cuppa!
Chewy Peanut Butter Cookie Sandwiches
Ingredients
- 1 cup almond meal
- 1 cup quinoa flakes
- 1/4 cup flaxseed meal
- 1/2 cup + 1 tbs coconut sugar
- 2 tbs smooth peanut butter
- 2 tbs melted vegan butter (I used nettlex)
- 1 tsp baking powder
- few drops vanilla essence
- 1 tbs non dairy milk such as coconut or nut milk
Method
- Preheat oven to 180 degrees centigrade
- Combine all ingredients in a bowl until incorporated.
- spoon a tablespoon amount into a ball. Ensure the balls are all spaced out over a lined baking tray. The reason for this is they flatten out by themselves so there is no need for you to do this yourself.
- Bake for 8-10 minutes. They cook really quickly so keep an eye on the browning around edges which is an indication they are just about done.
- Allow to rest for 15-20 minutes before touching otherwise they may fall apart.
- Enjoy as a cookie or sand which between a tsp of peanut butter.