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Raisin Filled Sandwich Cookies

Raisin Filled Sandwich Cookies


  • Raisin Filled Sandwich Cookies

For the Filling:

  • Make this first so it can cool while making your cookie batter.
  • 1 cup raisins – chopped
  • 1 cup coconut sugar
  • 1 teaspoon whole wheat flour
  • 1/2 cup boiling water

For the Batter:

  • 1 tablespoon Flax Seed Meal and 3 tablespoons water
  • 1/2 cup shortening – vegan
  • 1 cup coconut sugar
  • 3-1/2 cups whole wheat flour – it is a stiff dough for rolling out
  • 2 teaspoons cream of tartar
  • 1/4 teaspoon sea salt
  • 1 teaspoon baking powder
  • 1/2 cup dairy free milk
  • 1 teaspoon vanilla extract


  • Mix the flax seed meal and water together and set aside so it can gel a bit.
  • Grind the raisins in a food processor until pretty small pieces.

For the filling:

  • In a saucepan bring the 1/2 cup water to a boil and add the raisins, sugar and flour.
  • Boil for 2 minutes.
  • Take off heat and set aside to cool.

For the batter:

  • In a large bowl, with a hand mixer, cream the shortening, flax seed meal mixture and sugar until light and fluffy. About 5 minutes.
  • In a separate bowl mix together the flour, cream of tartar, baking powder and salt.
  • Add this to the large bowl with the sugar mixture along with the milk.
  • Add vanilla and mix all together.
  • It will be a stiff dough. When you get close to the end knead a couple of times with your hand to make sure it is all blended.
  • Turn out on a lightly floured surface.
  • Roll out thin, about 1/8″ to 1/4″.
  • Cut cookie circles with a cutter that is about 2″ in diameter.
  • After you cut the circles you will need to gather the leftover dough and re-roll again – and so on and so on until all the dough is used.
  • You will be able to cut about 80 circles which will make 40 cookies.
  • Put the cookie rounds on a baking sheet about 2″ apart because they will spread a bit.
  • Now take the cooked raisin filling and plop a good dab – about 1 teaspoon on the center of each cookie.
  • Place another cookie circle on top of that. You can press down a little bit but not so the filling is pressed to the edge. You want the cookie to enclose or almost enclose the filling after being baked.
  • Bake at 375 degrees for 12 minutes.
  • Remove to a wire rack to cool.
  • Store in an airtight container.

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