Oat & Raisin Peanut Butter Sandwich Cookies

Oat and raisin cookies will forever be my favourite cookie.

There’s just something so comforting about them – they seem wholesome, hearty, delicious.

These Vegan Oatmeal & Raisin Cookies are made in collab with my favourite Meridian Foods’ Molasses (a great, natural sweetener that is full of flavour and goodness) and are sandwiched with a deliciously tempting Peanut Butter frosting.

They were a huge huge hit with the boys, who all adored them – and I hope you do too!

Sam x

Oat & Raisin Peanut Butter Sandwich Cookies


  • Creates 4-6 sandwich cookies
  • For the cookies –
  • 3/4 cup vegan butter (or 1/4 cup cashew butter and 1/2 cup apple puree for a healthier version)
  • 6 tbsp aquafaba
  • 2 tbsp Meridian Molasses
  • 1/2 cup coconut sugar
  • 1 tsp vanilla paste
  • For the wet ingredients –
  • 1 1/2 cups oats
  • 1 1/4 cup spelt flour
  • 1 tbsp coconut flour
  • 1-2 tsp cinnamon (to taste)
  • 1/2 tsp bicarbonate soda
  • 1/4 tsp baking powder
  • 1/2 cup raisins
  • 1/2 cup dark chocolate, chopped
  • For the frosting –
  • 6 tbsp Meridian Rich Roast Smooth Peanut Butter
  • 3 tbsp butter
  • 2 tbsp maple syrup
  • 1 tsp vanilla
  • Pinch salt


  1. Start by melting the butter. Whisk in the aquafaba, molasses, sugar and vanilla. Set aside to cool for 10 minutes.
  2. Stir together all dry ingredients. Fold in the wet mixture. Place in the fridge to chill for an hour, then preheat oven to 180C and line a baking tray.
  3. Shape mixture into cookie shapes, flattening down. Bake for nine minutes, or until lightly golden. Remove from the oven and allow to completely cool.
  4. In the meantime, make your frosting by beating together the peanut butter and butter until just smooth – do not over mix! Add in the maple syrup and beat briefly to combine.
  5. Enjoy cookies sandwiched by the frosting. Best eaten day of preparing.

Author: Sam

I'm a freelance health, food and fitness journalist, busy mama and recipe creator!

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