Can it be possible that all of my favorite flavors in a dessert come together as one?! Okay, so there's no peanut butter or chocolate in this one, but still-- verrrrry close call. I can't even begin to tell you guys how excited I was when I smushed these two cookies together, happily licking the oozing coconut chai cream filling off my fingers to save from dirtying the kitchen floor.
As the New Year is approaching and the holiday vibes are still going strong, I wanted to share this recipe with you guys in case you needed some inspiration of what to bring to a party for a sweet treat. And if you're staying put for NYE this year, I'd say these cookie sandwiches pair rather well with cozy sweaters and warm beverages ;)
These sandwich cookies were inspired by a package of cookies my roommate & I bought together while salivating over all the other goodies sold at Erewhon Market in Venice, CA (which is by the way, a Whole Foods on crack). I went as far as to fly back with the plastic container to remind myself of some of the necessary components in making these babies come to life. So what to expect from these spice-infused sweet treats?
- chock-full of flavor and texture
- free of most allergens, AKA...
- gluten free
- dairy free
- & devoid of any refined grains
I think this is one of my favorite recipes so far to date. I'd love to hear how you guys like them as well! Be sure to comment below or tag your instagram photos of your masterpieces with #satyahealth :) happy baking, folks!
Chai Oatmeal & Cream Sandwich Cookies
for the dough
1 C. old fashioned oats (GF)
1 C. almond flour
1/2 C. tapioca flour
3/4 tsp baking soda
pinch of salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cardamom
1/4 tsp cloves
1 tsp vanilla
4 Tbsp brown sugar
1/2 C. coconut oil, melted
1 large egg or flax egg
for the cream filling
1/2 C. coconut cream (Trader Joe's brand, or you can buy full fat coconut milk and take the top solid layer off)
1/2 C. powdered sugar
1/2 tsp cinnamon
1/4 tsp cardamom
1/4 tsp cloves
Directions: Preheat your oven to 350 degrees F. To prepare the dough, mix together all dry ingredients in a large mixing bowl. In a separate bowl, mix together your liquids (coconut oil, vanilla, and egg/flax egg). Combine liquids into your dry ingredients until well-mixed.
Spoon the dough into into semi-flattened circles and bake for 8-9 minutes. Dough should yield 8-10 cookies pending size.
While your cookies are baking, place cream filling ingredients into a food processor and blend well. Store cream in the refrigerator for at least 15 minutes to slightly harden.
Once cookies are out of the oven, remove them very carefully from the cookie sheet while still hot. The dough is very delicate, and I find that if you wait too long they'll get stuck to the sheet and break as you attempt to scoop off. Once cookies are cooled on a baking rack or paper towels, spoon about 2 Tbsp worth of cream on the bottom of one cookie, and stack another on top to make a sandwich. Place in the refrigerator to set, but cookies are best served at room temperature. They keep for about 5 days.