Makes 6 sandwich cookies (12 single cookies)
3/4 cup + 1 tablespoon spelt flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup quick oats
1/2 cup unsweetened shredded coconut
1/4 cup sugar
1/4 cup pure maple syrup
1 1/2 teaspoon pure vanilla extract
1/4 cup canola oil
- Preheat oven to 350ºF.
- Into a large bowl, sift the flour, baking powder, baking soda, and salt. Add the oats and coconut and stir until well combined.
- In a separate bowl, combine the sugar, maple syrup, vanilla, and oil.
- Add the wet mixture to dry and stir until just combined.
- Place tablespoon-sized spoonfuls of dough onto a parchment-lined baking sheet and slightly flatten.
- Bake for 11 minutes until lightly golden.
- Remove from oven, let cool on baking sheet for 1 minute, then transfer to a cooling rack to cool.
Ube Cream Filling:
Makes 1 cup
Makes 1 cup
1 cup ube, peeled, boiled, and puréed
2 tablespoons raw cashew butter (I used Artisana)
1/4 cup agave nectar (plus 1-2 tablespoons more, if you want it sweeter)
2 tablespoons almond milk
1 teaspoon lemon juice
2 teaspoons vanilla extract
- Peel and chop the ube. Boil in water until they feel soft when poked with a fork.
- Drain and transfer the ube to a medium bowl and mash well by hand or puree in a food processor.
- Combine the pureed ube, cashew butter, agave nectar, almond milk, lemon juice, and vanilla extract. Adjust with more sweetener, if you'd like, but note that the cookies are sweet too.
- Refrigerate the ube cream for an hour. (This isn't absolutely necessary, but it does help the filling firm up a bit)
- Spread the cream between 2 cookies and enjoy!