Note: These cookies are vegan. The specialty ingredients in this recipe (such as nonhydrogenated butter substitute, spelt flour and soy milk powder) are available at health or natural food stores. From “Baking With Agave Nectar: Over 100 Recipes Using Nature’s Ultimate Sweetener,” by Ania Catalano (Ten Speed Press). Makes 1 dozen cookies.
Ingredients
For the cookies:
1/2 cup nonhydrogenated butter substitute
1 cup light agave nectar
1 teaspoon vanilla extract
1/2 cup firm silken tofu, pureed smooth in a food processor
1 cup sprouted spelt flour
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
3 cups regular rolled oats (not quick cooking)
1 cup walnuts, chopped (optional)
1 cup raisins (optional)
For the filling:
1/2 cup nonhydrogenated butter substitute
1/3 cup plus 1 tablespoon light agave nectar
1/3 cup unsweetened soy milk powder
1 teaspoon vanilla extract
1 teaspoon maple extract
Directions
Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.
To make the cookies, in a large bowl using an electric mixer set at medium-high speed, beat together the butter substitute, agave nectar and vanilla extract until fluffy, about 1 to 2 minutes. Add the pureed tofu and mix until blended well. Add the flour, baking soda, salt, cinnamon, cloves, nutmeg, and oats and stir well. Fold in the walnuts and raisins if using. Drop the batter by heaping tablespoonfuls onto the prepared baking sheets. Using the back of a spoon, flatten slightly and shape into circles. Bake for 12 to 15 minutes, or until lightly golden. Let cool completely on cooling racks.
To make the filling, in a large bowl using an electric mixer set at medium-high speed beat the butter substitute until softened and fluffy, about 1 to 2 minutes. Add the agave nectar and continue to beat well. Add the soy milk powder, vanilla extract and maple extract and beat on high, scraping down the bowl to incorporate all the ingredients. Continue to beat until the filling is light and fluffy.
To fill the cookies, spoon 1 or 2 tablespoonfuls of filling on the bottom (flat side) of one cookie. Top with a second cookie, bottom side on the filling. Wrap individually in plastic wrap and refrigerate for up to 5 days or freeze in plastic freezer bags for up to 3 months, providing you have superhuman willpower.
