RAW OAT BUTTERCREAM COOKIES

RAW OAT BUTTERCREAM COOKIES

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    Servings

    4
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    Prep Time

    15 minutes
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    Cook Time

    30 Minutes
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    Total Time

    45 Minutes
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    Difficulty

    Easy

Ingredients

COOKIES

110g oat flour
35g date syrup
30g coconut oil ⠀
Pinch of salt

BUTTERCREAM

115g cashews (soak for 1 hour in boiling water)
60g coconut cream
4 tbsp date syrup
1 tbsp lemon juice
25g melted coconut oil
0.5 tsp vanilla essence
Pinch of salt

There is nothing butter than cookies and cream 🍪 🥛 Raw oat cookies with a creamy cashew-coconut natural buttercream frosting 🧁

METHOD

This time we’ll start with the buttercream as it requires a longer chill time ❄️

Buttercream

  • Soak cashews in hot water for 1 hour
  • Drain and add to blender
  • Add remaining buttercream ingredients
  • Blend on high speed until smooth
  • This may require scraping down the blender and re-blending again
  • Freeze for 45 minutes to 1 hour
  • Remove from freezer and whisk / blend again
  • Freeze for 1 more hour until semi firm and use a hand whisk to blend until creamy and smooth
  • Your frosting is ready to use!! ⠀⠀

Cookies

  • Melt coconut oil
  • Mix up base ingredients until dough forms
  • Roll into thin sheet ~ 0.5cm
  • Use cookie cutter to shape
  • Place in freezer for 10 minutes before icing
  • Swirl buttercream over cookies with a piping bag
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