When I’m at Trader Joe’s, I rarely stroll down the cookie and sweets aisle. Some days – days when the universe seems to be an asshole – it’s torture to pass by my favorite Maple Leaf Cookies or cookie butter or any cookies that are glued together with a cream. It has nothing to do with my weight. Unfortunately, I have a chronically weak immune system, which makes my body more vulnerable to colds and allergies. And sugar and dairy suppress it even more. So I have to be careful with the amounts of sugar I consume. However, every now and then I explore that aisle to get ideas. When I bump into cookies that I can’t resist, like the oat & Greek yogurt sandwich cookies, I look at the ingredients and reckon in my head which fat, sugar or flour I can use to make them healthier. In this case, I replaced the yogurt with plant-based yogurt, the all-purpose flour with oat and coconut flour, and the cane sugar with coconut sugar. The filling, however, was trickier. It took me a couple of days to come up with a solid cream. I googled and found some recipes but they all had too much sugar, vegan butter and/or cornstarch. Besides, I wanted the yogurt flavor and just a little sweetness. They came out divine and sour like their TJ sisters.
I have to warn you, though, that the filling is sour. I love it, but my husband says that it’s too sour for him and not sweet enough. Feel free to add extra sweetness. You can see how I make them in my Instagram highlights under Oat Cookies @shellyshumblekitchen. If you don’t follow me yet, please do. I post more recipes and instructions there.
Nectarine Oat Sandwich Cookies Filled With Yogurt Creme
Ingredients
Cookie dough
- ½ cup coconut oil - melted
- ½ cup coconut sugar
- ¼ cup nut milk
- 1 tablespoon tapioca flour
- 1 teaspoon whiskey
- ½ cup almond flour
- ¼ cup oat flour
- ¼ cup coconut flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup rolled oats
- ½ cup nectarine - finely diced (or other similar fruit)
Filling
- 3 tablespoons coconut butter
- 3 tablespoons plant-based yogurt - I used almond yogurt
- ½ nectarine or 1 tablespoon maple syrup
- Pinch of salt
Instructions
- Preheat the oven to 350°F/180°C. Line a baking sheet or tray with baking paper.
- Put the sugar and coconut oil in a medium bowl and whisk vigorously. Add the nut milk and tapioca and whisk vigorously until the mixture thickens a bit. Add the flours, baking soda and salt and mix with a wooden spoon until everything is well combined. Add the rolled oats and nectarines and mix gently. Using a scoop spoon, spoon the batter onto the baking tray, 2 inches apart. Press the cookies with your palm to flatten. Bake until the cookies are browned, about 12-15 minutes. Let them cool on a cooling rack.
- Meanwhile, make the filling. Put the coconut butter, yogurt, nectarine and salt into a small blender/ninja or into a jar and use a hand blender to blend until the ingredients are combined. Another option, if you don’t have a blender, is to make the filling with maple syrup and skip the nectarine.
- Put a tablespoon of filling on one cookie and spread it a bit. Put another cookie on top and enjoy. You can also spread a little bit on 1 cookie or dip the cookie in the filling. Your business. Enjoy!
Notes
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