This Recipes Is: Free of gluten, dairy, soy, eggs and peanuts. It is also vegan and can be adapted for the paleo diet.
I hope you all are having a wonderful long weekend! Trevor and I didn’t do a lot this weekend, but sometimes that’s just what I need. God has really been showing me my desperate need for a day of rest. How often I skip that command and just keep shuffling around. I really struggle with resting. I’m one of those weird morning people. I like to get up early to get stuff done, I never like napping, I always like to be moving and doing doing doing. Unfortunately that eventually leads to a big old CRASH. I’m slowly but surely learning to accept my humanness and make time for rest. So never mind this post, I’m going to go take a nap. Hehe I’m only teasing. 🙂 These cookies are way too good not to share with you.
As someone who has had food allergies for a very long time, checking nutrition labels is no issue for me. I just give it a quick 2 second scan and can determine if it has any bad ingredients. Well now and then, I go a little too quick and goof up. I blame Trevor for this last goof up. I should never take him grocery shopping, he’s just distracting! I’m only kidding (kind of). I goofed up when I was looking at the Nature Valley biscuit bars. I quickly looked at the label, saw oat flour and assumed there was no gluten. I got excited too quick and threw them in the cart. I guess I can’t blame Trevor, because he was the one that kept saying, “Are you sure you can eat these?”. Well poo poo I was extremely wrong. Those bars have gluten AND dairy. I wasn’t even able to try one single bite.
I continued to crave something similar so I did what I do best. Make something! And make something I did. These are incredible! They would be great for a mid-day work snack because they are very filling. They aren’t just a sugary cookie, they actually have substance because of the oats. Trevor who was able to eat the Nature Valley bars and said mine were WAY better. In fact he hated the Nature Valley bars. I kept sending them to lunch with him and he finally admitted he hasn’t been eating them, just hiding them so I wouldn’t be tempted. Now that’s a good guy. A sneaky guy, but a good guy!
Makes about 6 small sandwich cookies, can easily be doubled.
- 1 cup oats
- 3 tablespoons coconut sugar
- 1/4 teaspoon baking powder
- A good pinch of salt
- 4 tablespoons Earth Balance soy free
- 2 tablespoons coconut milk
- Almond Butter – I used Maranatha coconut almond butter
- Add the oats, coconut sugar, baking powder and salt to your food processor and pulse until combined and oats are broken down but not as fine as a flour.
- At the Earth Balance and pulse until combined.
- Add the coconut milk and turn food processor on until dough is a smooth texture. This won’t take long.
- Spoon them onto a baking sheet covered with parchment paper and refrigerate for about 2 hours. You can also make ahead and refrigerate overnight. They don’t need to be very big, I used a 4 cm cookie scoop. You could use two teaspoons. Use your hands to push them down and shape them into flat circles. They should be about 1 inch apart so they cook evenly, but you do not have to worry about spreading.
- Preheat oven to 350 degrees F.
- Bake cookies in center of the oven for about 10 – 15 minutes. They will get more solid as they cool but they should not be wet when done.
- Spread with almond butter once mostly cooled and sandwich them together.