Monday, March 19, 2012
Vegan Almond Butter Oatmeal Sandwich Cookies
It's that time again. Secret Recipe Club time. Once a month a bunch of food blogger's get together, are secretly given someone else blog to cook from, then blog about it.
This month I was given a lovely blog called The Boys Made Me Do It (Such a cute name!). Blogger Cara has a husband and three young boys which is where the inspiration for the name comes from. Go check out her site. She has lots of great recipes and usually does a weekly menu planning post letting you know what she is cooking for the week. I love this idea.
I had a bunch of great recipes from Cara open, trying to decide which one to cook but something about these cookies kept calling out to me. I made some changes to the recipe to make them vegan. Also the original recipe uses peanut butter but since P hates peanut butter I used almond butter instead. The cookies turned out really yummy but I decided to fill them with just plain almond butter rather than a frosting. I will definitely be making these again (I think they are the perfect texture to make ice cream sandwiches).
Vegan Almond Butter Oatmeal Cookies
recipe adapted from The Boys Made Me Do It
3/4 cup all-purpose flour
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1/2 cup vegan margarine, softened
1/2 cup smooth almond butter
1 cup granulated sugar
1 Tbsp molasses
1 Tbsp ground flaxseed mixed with 3 Tbsp water
1 tsp vanilla extract
1 cup oats, quick cooking or old fashioned
Preheat the oven to 350˚ F. Line a baking sheet with parchment paper and set aside.
In a small bowl, combine the flour, baking soda, baking powder, and salt. Sift together with a whisk.
In a large bowl, cream together the margarine, peanut butter, sugar and molasses until light and fluffy, about 2-3 minutes.
Add in the flaxseed and water mixture and vanilla extract. Add the dry ingredients and mix just until incorporated. Stir in the oats until evenly blended.
Use a small cookie dough scoop to portion out the dough (about 2 teaspoons), rolling each portion into a ball, and place them on the prepared cookie sheet, a couple inches apart. Bake about 10 minutes.The cookies will look very soft but let them cool on the baking sheet 5 minutes, then transfer to a wire rack to cook completely.
To turn the into sandwiches layer some regular almond butter between two cookies and enjoy with a glass of almond milk!