| Created by | Spinneys |
| Prep time | 30 minutes |
| Cook time | 20 minutes |
| Serves | 8 |
| Cuisine | British |
| Diet | Family Friendly |
| Preparation | Moderate |
| Calories | 553 |
| Fat | 31g |
| Saturates | 5g |
| Protein | 16g |
| Carbs | 52g |
| Sugars | 23g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Equipment
Cooking Instructions
Download PDFPreheat the oven to 180ºC, gas mark 4.
Line two cookie trays with baking paper.
To make the cookies, place the room temperature butter (or vegan butter) and coconut sugar in the bowl of an electric mixer and cream until light and fluffy, approx. 8 minutes.
Add 30g maca powder and egg (or 1 tbsp egg replacer mixed with 2 tbsp water) and mix to combine. 5 Add the vanilla extract, 150g peanut butter and mix again.
Add in the wholemeal flour, oats baking powder, bicarbonate of soda and ¼ tsp salt to form a dough.
Roll tablespoonfuls of the dough into balls, weighing approx. 33g each and arrange on the baking trays.
Press the balls flat using the base of a glass or cup.
Bake for 12 minutes in the oven.
Allow to cool on the trays for a couple minutes before transferring to a wire rack to cool completely.
To make the jam, combine the raspberries and honey in a saucepan and simmer for 15 minutes, or until thickened.
Remove from the heat and add the chia seeds. Stir to combine and leave to cool completely.
To make the filling, mix the remaining peanut butter, 2 tbsp maca powder and remaining salt together until smooth.
To assemble the cookies, spread a small amount of the peanut butter onto half the cookies and top with a small spoonful of jam. Sandwich together with a second cookie.
Store in an airtight container for up to 3 days.
