Macrobiotic Raisin Sandwich Cookies. Put the cake flour, whole wheat flour and salt in a plastic bag, close the top, and shake well to mix. The batter creates a crunchy and buttery cookie with an almost flaky, tender texture. They are sweetened just right with coconut sugar and have that nice hint of vanilla taste. The rich fruity jam filled in the center makes this an unforgettable sandwich cookie. Make the Dough: Cream together the sugar and margarine on medium speed until light and fluffy.

Reduce the mixer speed to low and add the salt, eggs, flour and milk. These vegan oatmeal raisin cookies are so chewy, soft, and delicious! With raisin in every awesome bite. You can have Macrobiotic Raisin Sandwich Cookies using 12 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Macrobiotic Raisin Sandwich Cookies

Prepare of ★Cookie dough★.
Prepare 70 grams of Cake flour.
It's 20 grams of Whole wheat flour.
You need 1 tbsp of Powdered nuts (almonds or peanuts).
It's 1 tbsp of Canola oil (or white sesame oil).
It's 1 1/2 tbsp of Maple syrup.
You need 1 tbsp of Water.
It's 1 pinch of Natural sea salt.
Prepare of Filling.
It's 30 grams of Raisins.
You need 20 grams of Nuts (sliced almonds, powdered coconut).
You need 1 tbsp of Apple juice.

And there is nothing vegan tasting about them! I made these the other day and my kids went crazy for them! Here's the thing, I tend to test and make my blog recipes really early in the morn Oatmeal raisin cookies get a vegan makeover in this recipe made with soy milk and shortening instead of their dairy counterparts.. Sandwich Recipes Sandwich Wraps and Roll-Up Recipes School Lunch Ideas and Recipes.

Macrobiotic Raisin Sandwich Cookies step by step

Dry roast the nuts for the filling in a frying pan and crush. Soak the nuts in apple juice, along with the raisins, roughly chopped..
Make the cookie dough. Put the cake flour, whole wheat flour and salt in a plastic bag, close the top, and shake well to mix..
Mix the powdered nuts and canola oil together and add to the mixture in Step 2, from the top of the bag. Mix until there are no more lumps..
Combine the maple syrup and water, and add to the mixture in Step 3. Mix until the dough comes together. Chill in the fridge for 30 minutes..
Roll out the dough into a rectangle with a rolling pin on top of the plastic bag..
Cut the edges of the bag with scissors and open it up. Spread the filling from Step 1 evenly in the middle of the dough as shown in the photo..
Using the plastic, fold the dough so that the edges overlap a few centimeters. Place the side with the overlap, on the bottom..
Brush the surface of the dough with rum (not listed in ingredients) and slice the dough into about 15 pieces. Prick the tops of each slice with a fork..
Bake in a preheated 180℃ oven for about 20 minutes..

Line a baking sheet with parchment paper or greased foil. In a medium bowl, whisk together all the dry ingredients: oats, oat flour, baking powder, baking soda, cinnamon and salt. These vegan oatmeal raisin cookies are super quick and easy. There's no chilling of the dough or any delays in this recipe. Enjoy with a cold glass of your favorite non-dairy milk.