Chocolate Cinnamon Cookie Sandwiches

1 x 170g jar almond butter

50g (¼ cup) dairy-free butter, softened

60ml + 2 tbsp (¼ cup + 2 tbsp) maple syrup

100g (½ cup + 2 tbsp) plain flour

50g (¼ cup) CHOC Chick Cinnamon Cacao Powder

½ tsp baking powder

A handful of chopped walnuts

A handful of raisins

Filling

250g (1 ½ cup) icing sugar

150g (⅔ cup) dairy-free butter

2 tbsp cinnamon

     

Pre heat the oven to 180c and line a large baking tray with parchment paper.

Put the almond butter, maple syrup and butter into a food processor. Blitz, then add in the flour and cacao powder and baking powder. Blitz again until a dough has formed.

Stir in the walnuts and raisins.

Roll ¼ cup dough into a ball, then place onto the lined baking tray and flatten with your hand. Repeat this step with the rest of the dough.

Bake in the oven for 15 minutes.

Whilst the cookies are baking, make the filling. Simply combine the butter, icing sugar and cinnamon in the food processor until it is light and fluffy. Set to one side until ready to use.

Remove the cookies from the oven and let them cool before making the sandwiches.

Once cool, top 4 of the cookies each with a large spoonful of frosting. Place the remaining 4 cookies on top to make the sandwiches.

Store in an airtight container and eat within 3 days.