Who doesn’t love a good oatmeal cookie? With just the right amount of spice and sweet, oatmeal cookies remind me of vintage kitchens, fancy aprons, and tea. Soft and chewy, these oaty rounds are versatile and hold up well with any combination of additions. (chocolate chips, walnuts, pecans, cashews, coconut, spices, dried cherries, cranberries, or blueberries – the list goes on-and-on). Today I’m sharing a new creation from my Goofy Foot Foods kitchen, Spiced Oatmeal Cream Cookies with a creamy cashew center. So delicious!
When it comes to spices, I typically reach for Spicely Organics for all of my vegan baking needs. What I love most about Spicely Organics is the ability to purchase spices in smaller quantities. Let’s get real, how many of us have spices sitting in our cabinets that have been unused for over a year? I do!!! Spicely offers a variety of individual spices and unique blends in 0.4 oz. size boxes. This amount typically covers 1-4 recipes and helps keep the cost for each recipe to a minimum.
Creamy Center
The creamy center for my Spiced Oatmeal Cream Cookies starts with soaked cashews. As you know, I often use soaked cashews to replace added oil or butter in many of my recipes. Cashews are such a great way to create a thick, creamy consistency. They have a mild flavor and are easily transformed by adding any combination of spices. (sweet, savory, spicy)
- 1 1/2 cups almond meal
- 2/3 cup sweet brown rice flour
- 2 tablespoons tapioca flour
- 1 tablespoon ground golden flax seeds
- 1 teaspoon ground cinnamon
- 1/4 cup coconut palm sugar
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1/2 cup gluten-free oats, slightly buzzed in coffee grinder
- 1/4 cup + 2 tablespoons real maple syrup
- 1/3 cup coconut oil, warmed until liquified
- 2 teaspoons vanilla extract
- 1 cup cashews, soaked 2 hours
- 1/4 cup maple syrup
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground ginger
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- pinch sea salt
- pinch ground clove
- pinch ground nutmeg
- pinch ground cardamom
- Preheat oven to 350 degrees F.
- Line a baking sheet with parchment paper.
- Using a high-speed blender or food processor, combine soaked cashews, maple syrup, cinnamon, ginger, ground clove, nutmeg, cardamom, lemon juice, vanilla, and sea salt. Run blender or food processor until creamy.
- Refrigerate until ready to use.
- Using a medium-size mixing bowl, add dry ingredients: almond meal, rice flour, tapioca flour, ground golden flaxseeds, cinnamon, coconut palm sugar, baking powder, sea salt, and oats.
- Whisk until well combined.
- Using a small bowl, combine wet ingredients: maple syrup, warmed coconut oil and vanilla. Stir.
- Add wet ingredients to dry ingredients and mix until well combined.
- Drop 1 tablespoon dough onto lined baking sheet. Place cookies about 1" apart.
- Bake 10-15 minutes. They should be slightly golden brown.
- Remove from oven and place on a cooling rack. Cool completely!
- Place 1 spoonful prepared Cashew Cream onto the bottom of one cookie. Place another cookie on top and squeeze slightly to even out the cream. Continue, until all cream and cookies have been used.
- I love these cookies with a cup of organic tea.
- ENJOY!
- vegan, gluten-free, dairy-free, soy-free
- All recipes and images are protected under copyright laws and owned by Kris Kelly and Goofy Foot Foods.