Macrobiotic Raisin Sandwich Cookies Recipe

Name: Macrobiotic Raisin Sandwich Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 70 grams Cake flour; 20 grams Whole wheat flour; 1 tbsp Powdered nuts (almonds or peanuts); 1 tbsp Canola oil (or white sesame oil); 1 1/2 tbsp Maple syrup; 1 tbsp Water; 1 pinch Natural sea salt; 30 grams Raisins; 20 grams Nuts (sliced almonds, powdered coconut); 1 tbsp Apple juice

Servings: persons

1
Dry roast the nuts for the filling in a frying pan and crush.
2
Soak the nuts in apple juice, along with the raisins, roughly chopped.
3
Make the cookie dough.
4
Put the cake flour, whole wheat flour and salt in a plastic bag, close the top, and shake well to mix.
5
Mix the powdered nuts and canola oil together and add to the mixture in Step 2, from the top of the bag.
6
Mix until there are no more lumps.
7
Combine the maple syrup and water, and add to the mixture in Step 3.
8
Mix until the dough comes together.
9
Chill in the fridge for 30 minutes.
10
Roll out the dough into a rectangle with a rolling pin on top of the plastic bag.
11
Cut the edges of the bag with scissors and open it up.
12
Spread the filling from Step 1 evenly in the middle of the dough as shown in the photo.
13
Using the plastic, fold the dough so that the edges overlap a few centimeters.
14
Place the side with the overlap, on the bottom.
15
Brush the surface of the dough with rum (not listed in ingredients) and slice the dough into about 15 pieces.
16
Prick the tops of each slice with a fork.
17
Bake in a preheated 180C oven for about 20 minutes.

130

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 70 grams Cake flour, 20 grams Whole wheat flour, 1 tbsp Powdered nuts (almonds or peanuts), 1 tbsp Canola oil (or white sesame oil), and more.

Yes, Macrobiotic Raisin Sandwich Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Macrobiotic Raisin Sandwich Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions