1/2 cup (125g) almond butter
1/4 cup (50g) coconut sugar
1/4 cup (80g) maple syrup
1 tbsp molasses
2 tbsp almond milk
1 tsp vanilla extract
1/2 cup (50g) gluten free rolled oats
1/2 cup (55g) almond flour
1/2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/4 tsp ginger (optional)
Preheat the oven to 350ºF. Whisk together the almond butter, coconut sugar, maple syrup, molasses, and vanilla. Stir in the oats, almond flour, baking soda, salt, cinnamon, and ginger to form a thick cookie batter.
Scoop/roll into balls. Arrange and press lightly to flatten on a baking sheet lined with parchment paper.
Bake for 10-12 minutes at 350ºF.
Cool. Then sandwich with frosting.
The source recommended store bought vegan vanilla frosting OR a homemade cashew frosting. I did the following
1/2 C plant based butter
1 C powdered sugar (I am on the hunt for a coconut based one)
1t vanilla bean paste
1T coconut cream
Beat butter until light and fluffy
On low gradually add: sugar, paste, cream in tsp increments.
Use parchment paper allow to slightly cool for a minute or two then transfer to cooling rack. I use only PURE maple syrup. I also mixed all the dry ingredients together first then added to the combined wet ingredients
Source for cookies can be found at Home - Feasting on Fruit. There are a ton of recipes I want to try on Natalie's website. Of course this is NOT 30 Day to Healthy compliant. During the program sugar is avoided and so is maple syrup and molasses. BUT This is a perfect alternative for those times when you want to "indulge a little" or take a treat to a gathering that is on the healthier side. 😉