Saturday, February 9, 2013

Oatmeal Coconut Ube (Purple Yam) Cookies

I previously posted a recipe for ube cupcakes and now I'm back again with ube cookies. Well, this is actually a recipe for ube sandwiched between two cookies.  :)  Ube flavor isn't overwhelmingly strong, but I just love its vibrant purple color.  It's hard to believe that there's no artificial food coloring here!  This ube cream would go great with chocolate or shortbread cookies, but I wanted a tropical theme, so I went with coconut.  The cookie recipe is from my previous coconut oatmeal cookie post.  They're moist, chewy, and easy to whip up in no time.


Cookies:

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
  1. Preheat oven to 350ºF.
  2. Into a large bowl, sift the flour, baking powder, baking soda, and salt. Add the oats and coconut and stir until well combined.
  3. In a separate bowl, combine the sugar, maple syrup, vanilla, and oil.
  4. Add the wet mixture to dry and stir until just combined.
  5. Place tablespoon-sized spoonfuls of dough onto a parchment-lined baking sheet and slightly flatten.
  6. Bake for 11 minutes until lightly golden.
  7. 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
  
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
  1. Peel and chop the ube.  Boil in water until they feel soft when poked with a fork.
  2. Drain and transfer the ube to a medium bowl and mash well by hand or puree in a food processor. 
  3. 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.
  4. Refrigerate the ube cream for an hour. (This isn't absolutely necessary, but it does help the filling firm up a bit)
  5. Spread the cream between 2 cookies and enjoy! 
I've been using raw cashew butter in a lot of creams and frostings lately, but feel free to use Earth Balance vegan butter or coconut oil instead.  You may also want to double the cookie recipe so that you can use up all the ube cream.  I ended up eating the cream like it was pudding, so I didn't have any left over.  :)

Enjoy!