Description
Oaty Raisin Peanut Butter Sandwich Cookies.
Ingredients
- FOR THE COOKIES:
- ½ cups Butter, At Room Temperature
- ¼ cups Sugar
- 2 Large Eggs, Lightly Beaten
- 1 teaspoon Vanilla Extract
- 1 Tablespoon Honey
- ¼ cups Coconut Oil
- 1 cup Brown Flour
- 1 Tablespoon Cornstarch
- ½ teaspoons Ground Cinnamon
- ½ teaspoons Ground Ginger
- ½ teaspoons Mixed Spice
- ½ teaspoons Baking Soda
- ¼ teaspoons Salt
- 1 cup Rolled Oats
- 1 cup Raisins
- FOR THE PEANUT BUTTER FILLING:
- 2-½ Tablespoons Peanut Butter (Unsalted And Sugar-Free)
- 1 Tablespoon Coconut Oil
- ½ Tablespoons Honey
Preparation
For the cookies:
Preheat the oven to 170ºC (340ºF). Line two baking trays with greaseproof paper.
In a bowl, cream butter and sugar with an electric beater. Beat in eggs one at a time until well combined. Stir in the vanilla extract, honey and coconut oil.
In another bowl, stir flour, cornstarch, spices, baking soda and salt. Pour flour mixture into the butter mixture and stir in. Stir in oats and then the raisins.
Place the cookies on the baking trays by dropping 1 tablespoonful of mixture onto the tray for each cookie. Flatten to about 1cm with the back of a tablespoon.
Bake the cookies in the middle of the oven for 15 minutes until golden. Take out of the oven and allow to cool for a few minutes on the baking tray. Transfer to cooking racks to cool completely.
For the peanut butter filling:
Beat peanut butter, coconut oil and honey together in a bowl with a metal spoon until mixture lightens a little and is glossy. Spread a layer of filling on the bottom of one cookie with a butter knife, and sandwich closed with another cookie.
Store in an airtight container. They will keep for a few days.
