Nectarine Oat Sandwich Cookies Filled With Yogurt Creme
Prep Time20 minutesmins
Cook Time15 minutesmins
Course: Dessert, Snack
Cuisine: Gluten-Free, Healthy, Vegan
Keyword: Cookies, Plant-Based
Author: Shelly
Ingredients
Cookie dough
½cupcoconut oil - melted
½cupcoconut sugar
¼cupnut milk
1tablespoontapioca flour
1teaspoonwhiskey
½cupalmond flour
¼cupoat flour
¼cupcoconut flour
½teaspoonbaking soda
½teaspoonsalt
½cuprolled oats
½cupnectarine - finely diced (or other similar fruit)
Filling
3tablespoonscoconut butter
3tablespoonsplant based yogurt - I used almond yogurt
½nectarine or 1 tablespoons maple syrup
Pinchof 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 on 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
The filling suppose to be sour and slightly sweet. Feel free to add more sweetness (1 tablespoon maple syrup will do).