The only thing better than a cookie is a cookie sandwich – two cookies in one plus a yummy filling! These taste incredible and it’s really surprising just how few ingredients you need! You can mix it up and create lots of different fillings but the fresh strawberries works so well with ginger. We can’t think of a better treat to get you over the afternoon slump!
Adding ginger to this recipe really gives it a boost because it has so many medicinal benefits. Ginger is amazing at helping relieve gastrointestinal issues and has even been shown to help with motion sickness and morning sickness. It also contains an anti-inflammatory compound called gingerols. This can help reduce arthritis pain and is thought to fight colorectal and ovarian cancer. The addition of cashew nuts gives a healthy dose of monounsaturated fats, like oleic and palmitoleic acid. Oleic acid has been shown to reduce blood sugar levels and improve insulin sensitivity. While palmitoleic acid can help to treat high blood triglycerides (fat) and high sensitivity CRP (C-Reactive Protein), therefore lowering your risk for cardiovascular disease. So I guess we’ll just have to go back for a second cookie now…. 😉
- 180g ground almonds
- Handful of oats
- 3 TBSP ground ginger
- 2 TBSP coconut oil
- 4 TBSP honey/maple syrup
- Pinch of salt
- 75g cashew nuts (soaked overnight and then drained)
- 150g strawberries
- 1 TBSP coconut/almond milk
- 1 TBSP honey/maple syrup
- 3 TBSP coconut flour
*Makes ~9 cookie sandwiches (18 cookies)
- Preheat the oven to 180°C.
- Combine all the dry ingredients in a mixing bowl.
- Melt the coconut oil over a low heat and combine with the honey/maple.
- Add the wet ingredients to the dry ingredients and combine well.
- Roll the cookie dough mixture out onto some parchment paper.
- To get uniform round cookies, we used a small glass to cut them (feel free to shape with your hands too).
- Place the cookies on a baking tray lined with parchment paper.
- Bake in the oven for ~10 minutes.
- Leave to cool fully on a wire tray.
- Place the cashew nuts, strawberries, maple and coconut milk in a blender of food processor and blend until smooth (~2 minutes). We initially used a food processor but to get a really smooth texture we then put it in a nutribullet.
- Mix through the coconut flour to thicken it up.
- Cover the filling and put it in the fridge for 30 minutes to thicken.
- With a piping bag or spoon, top half of the cookies with the filling.
- Then place the remaining cookies on top.
- Eat up!