BY CATH + JADE | PANACEAS PANTRY
Ready in 30 MINUTES | Serves 8
1¼ cups Organic Spelt Flour, Wholemeal
½ teaspoon baking powder
½ teaspoon baking soda
¾ cup Organic Almond Meal
½ teaspoon good-quality salt
¼ cup Organic Coconut Sugar
2 handfuls of Organic Sultanas
⅓ cup Organic Almond Butter
1 teaspoon pure vanilla extract
½ tablespoon black strap molasses
50ml almond milk
ALMOND BUTTER FILLING
¼ cup coconut condensed milk
¼ cup Organic Almond Butter
Preheat your oven to 180°C. Line two trays with baking paper and set aside.
In a large mixing bowl, sift in flour, baking powder and baking soda. Add almond meal, salt and coconut sugar and mix until very well combined.
Add all of the wet ingredients to a high speed blender, and process on high until very smooth.
Pour the blended wet mixture into the dry mixture. Use a wooden spoon to mix the batter together, until uniform. Finally, add the sultanas and stir through.
Scoop out a heaped tablespoon of mixture and place onto the baking paper. Repeat until the whole mixture has been used.
Bake for 12-15 minutes (I did mine for 13 minutes, creating a chewy centre), on until golden on the top.
Allow to cool for 15 minutes, before moving to a wire cooling rack.
Mix up your cookie filling by simply mixing the two ingredients together in a bowl.
Set in the fridge to firm up while the cookies cool.
Once your cookies have completely cooled, sandwich two cookies together with the filling. Repeats with remaining cookies. ENJOY!