Vegan Wagon Wheel Cookies
Ingredients
Biscuits
- 1/3 cup gluten free flour
- 1/2 cup almond flour
- 1/4 cup coconut oil
- 2-3 tbsp maple syrup
- 1/2 tsp vanilla bean extract
- pinch of salt
Marshmallow cream
- 1/2 cup coconut butter
- 1/4 cup coconut cream (solid cream from a can of coconut milk)
- 2 tbsp coconut oil
- 2 tbsp maple syrup
- 1 tsp vanilla bean extract
Raspberry jam
- 1/3 cup sugar free raspberry jam
Chocolate coating
- 1 cup dark chocolate
- 1 tbsp coconut oil
Preparation
Preheat your oven to 175C/350F.
In a small bowl, combine all cookies ingredients and mix until well combined.
Cover the bowl and refrigerate for 5 minutes.
Roll out the dough.
Use a circle cookie cutter to cut out the cookies until you’ve used all the dough.
Lay cookies on prepared baking sheets and bake for approximately 12-15 minutes.
Let cool completely before assembling.
Make the cream by placing all cream ingredients in a food processor and process until smooth.
Place cream mixture in the fridge for 10 minutes.
Melt chocolate with coconut oil and allow to cool.
Assemble by spreading 1 teaspoon of raspberry jam into each cookie.
Then spread a layer of the cream on one of the cookies and sandwich together with the jam cookie.
Press together slightly.
Dip the cookies into the melted chocolate.
Put in the refrigerator until set and ready to serve.
Notes
These cookies are delicious and easy to make.
