These sandwich cookies are made from spelt flour which makes them light and pastry-like. The filling is peanut butter that is slightly sweetened with powdered sugar.
Bake a batch and enjoy them on an autumn picnic this week!
Ingredients for cookie dough:
2/3 cup organic brown sugar
1/4 cup organic pure cane sugar
1/2 cup non-dairy butter
1/2 t sea salt
2 t organic pure vanilla extract
1 t organic apple cider vinegar
1 t baking soda
1 1/2 cups organic spelt flour
2 cups organic oat meal
1/2 cup organic almond milk
1 cup vegan chocolate chips
Pre-heat oven to 375 degrees.
Line 2 baking sheets with unbleached parchment paper; set aside.
Using a hand-held mixer, beat sugars and butter until fluffy. Add salt, extract, vinegar and baking soda. Mix until thoroughly combined. Beat in flour and oatmeal. Gradually add almond milk. Stir in chocolate chips.
Scoop out approximently 2 T of dough for each cookie, roll into a ball, and flatten in between your hands. Place on lined baking sheets.
Bake for 15 minutes.
Filling ingredients:
2/3 cup organic peanut butter
1/4 cup organic confectioners sugar
1/4 t sea salt
Method:
Using a hand mixer, beat together peanut butter, sugar, and salt until completely smooth.
Method for cookie assembly:
When cookies are completely cooled, take 1 cookie flat side up, spread 1 T of filling over the entire cookie, take another cookie with the flat side down and place on top of cookie with the filling. Repeat with remaining cookies.
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