Orange cranberry cookie sandwhiches – Vegan & GF
For the orange cookies
1 cup (115g) gluten-free oat flour – make your own by blending oats into a fine flour in your food processor/blender
¾ cup (135g) gluten-free plain flour
¼ cup (4 tbsp) coconut sugar or brown sugar
¼ cup (4 tbsp) maple syrup
¼ tsp salt
1 tsp baking powder
3 tbsp orange juice
Zest of 1 orange – about 1 tbsp
¼ cup (4 tbsp) coconut oil, melted
For the cranberry cashew cream
1 cup (145g) cashews – preferably soaked in water for 4 hours
2 tbsp coconut oil, melted
2 tbsp maple syrup
4 tbsp milk of choice
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To make the cookies
- Preheat your oven to 180°C (160°C fan assisted)/ 350°F.
- In a large bowl, mix together the oat flour, GF flour, sugar, baking powder and salt
- Pour in the melted coconut oil, maple syrup, orange juice and orange zest. Mix to combine.
- Wrap up the dough in cling film and chill in the fridge for 30 minutes.
- Place dough on a lightly floured worktop. Roll out to a thickness of about 1/4 inch.
- Use a star shaped (or any shape!) cookie cutter to cut out the cookies.
- Arrange on a baking sheet covered with parchment paper and bake for 15-20 minutes. I like mine super crunchy so I left mine in for 20 minutes. Bear in mind the baking time will also depend on the size of your cookies.
- Leave to cool completely.
To make the cranberry cream
- Blend all the ingredients in your food processor until smooth.
- Chill in the fridge for 30 minutes to make it easier to work with
Assembling the cookies
- Spread a layer of the cranberry cream on one of the cookies and top with another. Smooth the edges out with a knife.
- Chill in the fridge again to allow the cream to harden.
- You have the option of dipping the cookie sandwiches in melted chocolate, because everything is better with chocolate ?
- Enjoy!
Recipe by Nadia from Nadias Healthy Kitchen
