Oatmeal cookie sandwiches
Vegan, plant-based, refined sugar-free, GF option
Ingredients
Ingredients for the oatmeal cookies
- 90 g/ 3/4 cup whole wheat flour
- 2 g/ 1/2 tsp baking powder
- 2 g/ 1/2 tsp baking soda
- 3 g/ 1 tsp ground cinnamon
- 4 g/ 1/2 tsp salt
- 110 g /1/2 cup non hydrogenated vegan butter
- 50 g/ 1/3 cup coconut sugar
- 90 g/ 1/2 cup light brown sugar
- 130 g/ 1/2 cup unsweetened almond butter
- 69 ml/ 1/4 cup almond milk
- 1 tsp vanilla bean paste
- 100 g/ 1cup old fashion rolled oats
- 100 g/ 3,5 oz chopped dark chocolate
Ingredients for the filling
- 110 g/ 3/4 cup cashews, soaked overnight
- 140 g/ 1/2 cup coconut cream from a can
- 30 g/ 1/4 cup raw cacao butter, gently melted at room temp
- 3 tbsp rice syrup
- 1 tsp beet poeder optional, for the color
- pinch pink salt
Instructions
Make the frosting
- Place the cashews, coconut cream, rice syrup, lemon juice and beet powder in a high speed blender and blend until smooth.
- Add the cacao butter gradually through the top of the blender while the motor is running.
- These should blend in completely and you should end up with a smooth cream.
- Place in the refrigerator for at least 4 hours, stirring from time to time
- You can keep it in the fridge overnight and give it a good stir before using.
Make the oatmeal cookies
- In a small mixing bowl whisk together the whole wheat flour, baking powder, baking soda, cinnamon and salt.
- Place the vegan butter, coconut sugar and light brown sugar in the bowl of a stand mixer and beat until well combined.
- Add the almond butter and mix to combine. Slowly add the almond milk and vanilla paste and beat until light and fluffy.
- Add the flour mixture to the batter and beat until the everything is combined in a smooth and soft dough. Scrape down the sides of the bowl if necessary.
- Fold in the rolled oats and chocolate chunks and gently mix to combine.
- Place the dough in the refrigerator for 30 minutes to firm up.
- Preheat the oven to 175C |350F degrees. Using an ice cream scooper, form the cookie balls (about 1 tbsp) and place them on a lined baking sheet, 5cm | 2" apart.
- Bake for 12-14 minutes (14-16 for large) or until the edges of the cookies have turned a bit golden.
- Remove from the oven and let cool on the baking tray for 5 minutes before transferring to a cooling rack to cool completely.
Assemble the cookie sandwiches
- Frost half of the cookies and top with the remaining cookies.