These Oreos are gluten-free, vegan, packed full of flavour and feature our Coffee Maple Blend
FOR THE BISCUITS:
50g Coffee Maple Crunch Better Being Blend
60g butter or vegan equivalent (e.g. Nuttelex)
60g chocolate pea protein powder or almond meal
80ml maple syrup (regular or sugar free)
Splash of almond milk - only if needed to bind into cookie dough
1/2tsp each baking powder and soda
FOR THE FILLING:
30g powdered peanut butter
100g thick-style yoghurt of choice (preferably mango flavoured)
Pre-heat oven to 180c
Biscuits: combine all ingredients in a large mixing bowl until a dough forms. Roll dough into 12 even sized cookies. Place on a line baking tray and bake for 12-15 minutes, or until slightly golden brown.
Allow biscuits to cool completely. Meanwhile for the filling, combine all ingredients in a food processor/blender until combine into a thick cream. Spoon an even amount on 6 of the biscuits, then sandwich with another biscuit.
Serve immediately or keep refrigerated for up to a week.