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Zucchini Oatmeal Cookie Sandwiches
Prep Time 25 minutes
Total Time 2 hours
Yield Serves 14
1 cup GF flour mix of your choice
1 1/4 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 sticks unsalted butter or non-dairy alternative, room temperature
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
1 large egg or egg replacer
1/2 teaspoon pure vanilla extract
1 cup finely grated zucchini
1 cup GF rolled oats
1/2 cup chopped toasted walnuts
8 ounces cream cheese or non-dairy cashew cream cheese (recipe below), room temperature
1 cup confectioners’ sugar, sifted
Preheat oven to 350 degrees. Sift flour, cinnamon, baking soda, baking powder, and 1/4 teaspoon salt into a bowl. Beat 1 stick butter and the sugars until pale and fluffy. Beat in egg and vanilla.
Beat flour mixture into butter mixture. Squeeze out all moisture from zucchini and mix with oats and walnuts. Refrigerate until firm, about 1 hour.
Using a 1 1/2-inch ice cream scoop (about 2 tablespoons), drop dough onto parchment-lined baking sheets, spacing about 2 inches apart. Bake until edges are golden, about 17 minutes. Let cool on a wire rack.
Beat together remaining 1/2 stick butter/non-dairy alternative, the cream cheese/cashew cream cheese, and confectioners’ sugar until smooth. Spread 1 heaping tablespoon filling onto the flat side of 1 cookie and sandwich with another cookie. Repeat with remaining filling and cookies.
Cashew Cream Cheese:
2 cups raw cashews, soaked in water for 8 hours and drained
1/2 cup water
2 tablespoons non-dairy yogurt
1 pinch salt
1. Put everything in a high-speed blender or food processor and process until smooth and creamy.
2. Transfer to a glass bowl, cover and allow to sit out at room temperature for 24 hours.
3. Cover and refrigerate.
Contributed by MH