Vegan Chocolate Oat Cookie Sandwiches
- Preparation and cooking time
- Prep:
- Easy
- Makes 16 cookies/8 nice cream sandwiches
Ingredients
Chocolate oat cookies
- 200g rolled oats
- 65g buckwheat flour sifted twice
- 3tbsp chia seeds
- 4tbsp cacao powder sifted
- ½tsp sea salt
- 100g virgin coconut oil or unsalted butter
- 125ml maple syrup
- 60ml milk of choice
Raspberry nice cream
- 2 frozen bananas pre-peeled and sliced
- 125g frozen raspberries
- 250ml coconut cream (or double (heavy) cream)
- ¼tsp peppermint extract (optional)
Method
Chocolate oat cookies
- STEP 1
For recipes using two baking trays (pans), a fan-assisted oven gives the most even heat distribution. Preheat the oven to 200°C (400°F/gas 6) or a fan oven to 180°C (350°F/gas 4) and grease two baking trays or line them with baking parchment.
- STEP 2
Stir the oats, flour, chia seeds, cacao powder and salt in a large bowl. Stir in the rest of the ingredients, and set aside for 30 minutes to thicken, stirring occasionally to prevent lumps.
- STEP 3
Roll into 16 balls, about 35 g (1. oz) each. Transfer to the trays and press down to form 8 cm (3 in) circles. Bake for 15 minutes, or until golden and crispy.
- STEP 4
Once cooked, remove from the oven and set aside to cool completely on a wire rack. Store in an airtight jar or container at room temperature for up to a week.
Raspberry nice cream
- STEP 1
To make the nice cream, put the bananas, raspberries, half of the cream and the peppermint extract (if using) in a food processor or blender and mix until smooth and creamy.
- STEP 2
Stop and scrape down the sides if needed and add more cream if it is too thick. Store in an airtight container in the freezer.