Now we can’t talk cookies, without mentioning Viennese style sandwiches. They’re. The. Best. These irresistible cookie sandwiches are loaded with creamy filling and tangy jam, and you’d never guess they’re gluten-free, paleo, and vegan. They have the most satisfying mix of textures, especially with how soft the middle of the cookie is.

Because the cookies are plain, feel free to add whatever filling takes your fancy. Other ideas may be chocolate, PB, date caramel, or even ice cream!
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130g (light coloured) buckwheat flour
70g coconut sugar
5 tbsp melted coconut oil
1 flax egg (1 tbsp flax meal + 5 tablespoons water – whisk them together and let sit for 5 minutes to gel)
2 tablespoons water
1 teaspoon vanilla extract
1/2 teaspoon fine sea salt
1 tsp baking soda
1 tbsp apple cider vinegar

Cashew spread:
75g cashews
2 tbsp maple syrup (or coconut nectar to keep it raw)
splash of almond milk or water
2 tbsp lemon juice
pinch sea salt
½ tsp vanilla

handful of raspberries
3 tbsp chia seeds

So, start with your jam, because the longer it can sit before you put it on your cookies, the better. Squish the raspberries until they’re all mushed up and then add the chia seeds and mix with a spoon. If you have a sweet tooth and think your jam will be a little tangy without, add a little sweetener (maple/coconut/date syrup). Leave to sit in the fridge.

Preheat the oven and line a large baking sheet with parchment paper. In a big bowl, stir together the buckwheat flour, coconut sugar, flax egg, oil, water, vanilla, salt, and baking soda until everything is combined. Then add in the vinegar (which will react with the baking soda to help the cookies rise a little). Now we all know what cookie dough looks like – just because this is vegan, gluten-free and refined sugar-free, don’t expect anything different! You want to be tempted not to cook it… You can use a tablespoon (or you hands) to get evenly sized portions and then roll the dough into balls with your hands, and then when placing on the baking tray, push them down a little. Pop in the oven and bake until the edges are firm and golden brown. When they’re ready, set aside on a cool surface. Top tip: make an odd number of cookies so there’s an excuse to ‘try’ one whilst they’re still warm!
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Whilst your cookies are cooling, you can make the cashew butter filling. Throw all the ingredients in your food processor and blitz until you get a smooth, creamy texture. Put this in a bowl and set aside in the fridge.

Once your cookies are cool, you can spread the jam on one, cashew on the other and sandwich together!
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Much love, Evie Xx


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