You have deserved to taste these delicious Raspberry Sandwich cookies with crunchy edges, soft and juicy raspberry filling, and the chocolate cover. These cookies are the best if you want to treat yourself with something special. Raspberry Sandwich Cookies are vegan, sugar-free, naturally sweetened, and much healthier than store-bought.
Raspberry Sandwich Cookies are:
- Naturally sweetened
- Dairy-free and lactose-free
- White wheat-flour-free
- Sweet and tasty
- Adaptable in flavor
A few notes for preparation process to make them even more delicious:
- You can use any kind of berries which you like the best.
- I used vegan sugar-free chocolate, but chocolate chips also will work.
- Don’t over mix the cookie mixture, that could make it dry and heavy.
- You can use any kind of other healthy and natural liquid sweetener such as honey.
- You can add chopped nuts if you want to make the cookies more crunchy.
- You can spread over the cookies (the dipped chocolate part) with shredded coconut, almond flakes or chopped nuts.
There are other cookies recipes that may interest you: HEALTHY SNICKERS ENERGY BALLS, CHOCOLATE HAZELNUT COOKIES (SUGAR-FREE AND HEALTHY), ALMOND COOKIES (SUGAR-FREE AND VEGAN)
TIME: 20 min preparation, 15 min baking | SERVINGS: 5 cookies
- 130g oat flour
- 1 tsp baking powder
- 4 tbsp agave syrup
- 1 ripe banana
- 2 tbsp coconut oil
- 50g vegan (dairy-free) sugar-free dark chocolate
- 75g fresh or frozen raspberries
- 2 tbsp water
- 1 tbsp honey or other natural sweetener
- 1 tbsp chia seeds
- Preheat the oven to 180C.
- Take a mixing bowl, add all dry ingredients – flour and baking powder. Combine both and set aside.
- In a different bowl mash the banana with a fork, add melted coconut oil, and agave syrup. Mix all well.
- Combine both – wet and dry, until you get a smooth mixture.
- Cover the pan with a baking sheet. Take a small piece of the batter and roll it into a ball, if the batter is too sticky or dry add a bit flour or water.
- Place the balls of batter on the baking sheet. Press them down with the palm of your hand to flatten until you get a form of a cookie.
- Bake the cookies for 12-15 minutes.
- While the cookies are baking, make the jam.
- Take a small pot, add raspberries, water and honey. Mix and boil all for 5 minutes until the raspberries dissolve.
- Take the pot off the heat, add chia seeds and combine well. Set aside.
- Let the cookies and jam cool.
- Take two cookies, add raspberry jam on one cookie, place the second cookie on top of the jam and gently squeeze. Repeat until all cookies are out.
- Melt the chocolate at a very low temperature. Dip the cookies in chocolate and place them on a plate.
- You can eat them right away or harden the chocolate by placing them in the fridge.
If you tried this recipe, I will be very happy to share it in Healthy Choices by Sabine Instagram account, tag my IG account using @healthychoicesbysabine