Ingredients

Cookie

• 4 Tbsp vegan butter
• 4 Tbsp coconut sugar
• 1 tsp pure vanilla bean paste
• 1 cup flour
• 2 Tbsp raw cacao powder
• 4 Tbsp pure maple syrup
• 2 Tbsp rice malt syrup
• 1/2 cup dairy free chocolate chips

Peanut Butter and Cacao Cream

• 4 Tbsp coconut cream
• 3 Tbsp Mayver’s Peanut Cacao Spread

Method

1. Preheat a fan-forced oven to 180 degrees Celsius.
2. In a bowl, combine the butter, coconut sugar and vanilla with an electric mixer. Add in the maple syrup, rice malt syrup, flour and cacao and mix until well combined. I also used my hands to combine as the mixer will separate things into chunks a bit, so when the flour was mixed in I used my hands instead to knead the dough.
3. Add in the  chocolate chips, again using your hands to combine and mix in well.
4. Line a baking tray with some paper and then take a small handful, about 1 tbsp worth, of mixture and roll into a ball. Place on the tray and press down lightly. Repeat until you’ve got no more mixture.
5. Bake for about 15/20 minutes, keeping an eye on the cookies so they don’t burn.
6. In a small mixing bowl, combine the coconut cream and PB and Cacao spread with an electric mixer. When combined refrigerate for 10 minutes before spreading between two cookies with a knife, and then making a cookie sandwich!