Cookies

1. Preheat the oven to 180 degrees celsius and line a cookie tray with baking paper.

2. Mix all ingredients in a bowl for the cookies.

3. Add your almond milk tablespoon by tablespoon until you get a thick cookie batter.

4. If it is a little runny you may need to place in the fridge for 10-15 mins to firm up a bit.

5. Using a 1/2 teaspoon cookie scooper, scoop cookie dough out onto the lined cookie tray. You should get 68 cookie dough balls with the batter. Press down with a fork and shape into a cookie shape.

6. Bake in the oven for 6-8 minutes until golden brown & cooked through. Take cookies out and allow to cool fully before placing icing.

Plain icing

1. Mix all ingredients above in a bowl. You may add a little more water for a slightly runnier icing.

2. Place 1/8 teaspoon (a few drops) icing onto the cookie. Take another cookie and place it on-top, sandwiching the icing in-between.

3. Repeat this until all your cookies are iced.

COFFEE VANILLA (calories as is)

1. To the filling, add 1/2 tsp granulated instant coffee and 1/4 teaspoon vanilla extract

ALMOND CHOC (calories as is)

1. Use powdered almond butter instead of powdered peanut butter

2. Add 1 tsp cocoa powder to the filling mixture

VANILLA (calories as is)

1. Recipe as is

CHOCOLATE (calories as is)

1. Add 1 tsp cocoa powder to the filling mixture

PEANUT BUTTER (around 16 cals)

1. Add 1 tbsp powdered peanut butter to the filling mixture

PB CHOC (around 16 cals)

1. Divide the mixture into two even batches

2. In the first add 1/2 tsp cocoa powder and in the second add 1 tsp powdered peanut butter

3. Layer the two onto each cookie