INGREDIENTS:
200g rolled oats
25g plain flour (GF if needed)
75g ground almonds
1 tsp baking powder
pinch of salt
150g maple syrup
6 tbsp coconut oil, melted
2 tbsp plant-based milk
FOR THE FILLING:
150g almond butter
5 tbsp maple syrup
3 tbsp cocoa powder
4-5 tbsp plant-based milk
1 tsp vanilla extract
METHOD:
Preheat the
oven to 180c (fan assisted)/200c/gas 6 and line two baking trays with parchment
paper.
Combine the oats, flour,
ground almonds, baking powder and salt in a large bowl. Add the maple syrup,
melted coconut oil and milk, then mix well to combine. The mix should be
crumbly but hold together once squeezed between your hands.
Scoop 12 even balls of the
mixture between the two baking trays and flatten them down with your finger
tips into a circular shape. Bake for 10-15 minutes until golden, then remove
from the oven and leave to cool.
Meanwhile, make the frosting by mixing all the ingredients
together in a large bowl, until smooth and combined (Start with 4 tbsp of milk,
only adding a little more if the mixture is too thick to spread) Chill until
ready to use.
Once the cookies are cool, pipe or spread a little of the frosting
over 6 cookies. Sandwich the remaining 6 cookies overtop, then enjoy! I like to
keep these in the fridge, but they are just as delicious at room temp.