Smoked Peanut & CBD Cookie Sandwiches
Lauren Lovatt / Recipe creation for Inspired Health
These smoky little sandwiches are the perfect treat with a ginger biscuit sandwiching a rich and smoky peanut butter frosting. Totally indulgent and wonderfully tasty - especially when laced with CBD!
Total time: 1 hour // Makes: 6 sandwiches
Ingredients
Ginger Chip Biscuits
50g coconut oil/vegan butter
50g finely ground nuts (i.e. ground almonds but any finely ground nuts or seeds will work)
50g gluten-free oat four (finely ground oats)
1 tbsp coconut sugar
2 tbsp maple syrup
1 tsp ginger powder
30g plant-based chocolate chips
Smoked Peanut & CBD Frosting
100g peanut butter
100g vegan butter
5 tbsp cacao powder
2 tbsp maple syrup
pinch of salt
3 pipettes Pharma Hemp CBD
Method
Ginger Chip Biscuits
Preheat the oven to 170 degrees Celsius.
Place the butter in a bowl and whisk with a hand or electric mixer to soften it then add the rest of the ingredients, apart from the chocolate chips, and mix everything until well combined and smooth, folding in the chocolate chips at the end.
Line a large baking tray with baking paper and roll the mixture into balls the size of a small avocado stone.
Place the balls on the tray with enough room for them to spread out.
Bake for 10 minutes, until golden, flatten then take them from the oven and let the biscuits rest on the tin until completely cool.
Smoked Peanut & CBD Frosting
Place the peanut butter and vegan butter into a large bowl and whisk with an electric or hand whisk until light and fluffy, then add the rest of the ingredients and continue to whisk until everything is well combined.
Place the mixture into a piping bag and leave it in the fridge until the biscuits are ready.
When everything is cool place the biscuits flat side up on your kitchen surface and pipe the icing onto half of the biscuits then place the other biscuit on top. Lightly press together and then dig in!
The cookies are best stored in a sealed container in the fridge for up to one week.