Put the oat flour, cornstarch, grated coconut, powdered sugar, cinnamon powder, baking powder and vanilla extract in a bowl. Mix.
Incorporate the margarine and crumble.
Add the plant-based milk. Knead until combining all the ingredients, forming a smooth dough.
Allow to set in the fridge for 15 minutes.
Roll out the dough with a rolling pin until it is 0.2-inch thick. I used a mold that includes measurements to make them all equal.
Bake at 400°F for 15 minutes or until the edges are slightly brown.
Once baked, put the cookies on a baking rack to cool.
Fill by adding a raspberry in the middle and then adding “Dulce sin leche” (plant-based condensed milk caramel).
Coat with chocolate.
Hopefully prepare them one day before eating so the cookie impregnates with the filling.
Preparation video link: https://www.instagram.com/reel/CSSldq3nZA5/?utm_medium=copy_link
Recipe by: @cocinoconplantas
