TO MAKE THE COOKIES:

Preheat the oven to 170°C. Line two baking trays with greaseproof paper.

In a bowl cream the butter and sugar with an electric beater. Beat in the eggs one at a time until well combined. Stir in the vanilla extract, honey and coconut oil.

In another bowl, stir the flour, cornstarch, spices, baking soda and salt together. Pour the flour mixture in with the butter mixture and stir in. Stir in the honey, then the oats and then the raisins.

Place the cookies on the baking trays by dropping 1 tablespoon of mixture onto the tray per cookie. Flatten to about 1cm with the back of a tablespoon.

Bake the cookies in the middle of the oven for 15 minutes until golden.

Take out of the oven and allow to cool for a few minutes on the baking tray and then transfer to cooking racks to cool completely.

TO MAKE THE PEANUT BUTTER FILLING:

Beat the peanut butter, coconut oil and honey together in a bowl with a metal spoon until the mixture lightens a little and is glossy.

Spread a layer of filling on the bottom of one cookie with a butter knife, and sandwich closed with another cookie.

Store in an airtight container, they will keep for a few days.