Barebells Oat, Coconut and Nut Butter Sandwich Cookies

Gluten free, no added sugar and with a little added protein boost from Barebells Vanilla Milkshake

Ingredients

Dry

1/3 cup oats

1/3 cup Desiccated Coconut

2 tbsp Coconut Fl

1 tbsp Almond Fl

1/2 tsp cinnamon

1/4 tsp salt

Wet

2 tbsp coconut oil

2 tbsp nut butter (tahini preference)

2 tbsp honey

1 tbsp Vanilla Barebells Milkshake

Topping

25g Dark Chocolate

1 tbsp nut butter

Pre heat oven 180˚ C and line 2 baking trays with baking paper.
Mix the dry ingredients in a medium bowl.
Mix the wet ingredients in a large bowl.
Add the dry ingredients into the wet and mix gently until combined.
Scoop tablespoon sized balls onto the baking paper.
With slightly wet fingers shape the balls into even circles.
Either by gently pushing down, or by putting cling film over the top and then pressing down. Squish the balls down until you have approximately 3mm high thin cookies. I end up using a cookie cutter as a sort of mould. Place it over the top and press the cookie dough until it reaches the sides. This keeps them super even!
Remove cling film if using.
Bake for 10 mins or until the edgers begin browning. Rotate pans half way through baking.
Melt the chocolate and nut butter together. Leave this to cool until room temperature.
Partner up your cookies. Carefully spoon a teaspoon of the nut butter chocolate onto the middle of one and place the partner cookie on top, gently pressing down a little. Place in the fridge until the chocolate has solidified.

Can’t find Coconut Flour, you can use another 1 tbsp of Almond Flour.
Almond Flour and Ground Almonds are practically the same thing.
You can make Almond Flour by whizzing up flaked almonds.
Cinnamon is optional, they are there for some added flavour.
Any nut or seed butter can be used, preferably smooth rather than crunchy. I usually use Tahini.