Monster Oatmeal Cookie Sandwiches With Pumpkin Cream
If you have read my last post, then you know that I love baking during the fall. On cold autumn days I get inspired to try out new recipes. I love using carrots and pumpkin in my desserts, all the colors of the fall. Fall is the season when I have no regrets for eating a piece of cake more. Simply because desserts don't have to be something we fear. Allowing ourselves to have something sweet when we crave it, doesn't necessarily mean we are going to put on weight. How come you ask? The answer is quite simple. Diets that are too restrictive can put our body in a state of stress. This automatically translates into increased cortisol production and even more sugar cravings. So why not enjoy a dessert occasionally instead and get on with our lives? Especially if the dessert is something like these monster oatmeal cookie sandwiches with pumpkin cream. They are vegan and gluten-free, sweetened only with maple syrup and dates, and contain no processed vegetable oils. So let's get into the recipe. Enjoy reading!
MONSTER OATMEAL COOKIE SANDWICHES WITH PUMPKIN CREAM
YIELD: 3 cookie sandwiches or 6 single cookies
2 cups gluten-free oats
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
Pinch of salt
1/4 tsp ground nutmeg
1/4 tsp ground ginger
Raw ground vanilla beans
1/2 cup water
40 ml maple syrup
40 ml almond butter
1 flax egg (1 tbsp ground flax seeds + 3 tbsp water)
5 pitted Medjool dates
For the pumpkin cream
1/2 cup baked pumpkin
1/2 cup cashews
2 pitted dates
40ml maple syrup
Raw ground vanilla beans
In a high-speed blender blend all the dry ingredients.
Move into a bowl and add the maple syrup, almond butter and flax egg. Stir.
Blend the dates with the water in a blender and add into the mixture. Mix well until a play dough consistency is achieved. The dough should be a bit wet.
Divide the dough into 6 parts and form into cookies. If needed, use the bottom of a glass to press down and shape them easier.
Place in a tray covered with parchment paper. Bake in a preheated oven at 180°C for 12-13 minutes.
Once done, let the cookies cool down entirely.
Blend the ingredients for the pumpkin cream in a high-speed blender until a rich creamy consistency. Let it cool in the freezer for 10-15 minutes.
Top each individual cookie with the cream or make sandwiches by placing the cream between two cookies.
Hope you enjoyed this recipe!
Sending you love,