CHOCOLATE COOKIE SANDWICHES WITH MATCHA BUTTER CREAM

These cookies are vegan-friendly with a delicious cookie base made from spelt flour + almond butter.
If that wasn't perfection enough, they have a creamy matcha buttercream sandwiched between them.

Ingredients

For the Cookies

• 180g smooth almond butter

• 80g maple syrup

• 100g white spelt flour

• 20g cocoa powder

• 80ml milk or water

• Generous pinch of salt

For the Filling

• 120g vegan butter / margarine

• 2 tsp Matcha Ninja Matcha Powder

• 200g powdered sugar

Directions

1. Preheat your oven to 180C (350F).

2. Mix together all cookie ingredients in a bowl.

3. Roll dough out between two pieces of parchment paper so that it is only about ¼ of an inch thick.

4. Use a mini cutter to cut 20 - 24 cookies; reforming and rolling the dough when necessary.

5. Place cookies on a baking tray lined with baking paper.

6. Bake cookies in the preheated oven for 10 minutes. Carefully flip each cookie over and cook for a further 5 minutes. Allow to cool on the tray.

7. Mix together filling ingredients and place into the fridge for a couple of hours. This can be done in advance of making the cookies.

8. Once the cookies are cool, sandwich them together with approximately 1.5 tsp of the filling.

9. Store in the fridge for up to one week.