Almond Butter Sandwich Cookies
The older I get, the more I realize how ridiculously talented my group of friends is. Everyone is overflowing with different talents and skills and I have no shame in bragging on them.
Enter Frost'd. One of Andy's closest friends Josh, and the photographer we have to thank for our wonderful engagement photos, is dating a sweet girl named Jessica who started this frosting company out of Boulder, CO. For months I've listened to Andy and Josh FaceTime and say over and over again that we needed to try Frost'd so I could bake up a recipe for my blog.
This stuff is good. And when I say it's good, I mean rivals the greatness of almond butter good. Andy and I got the Mexican Hot Chocolate and Madagascar Bourbon Vanilla. I've been eating spoonfuls of it for days with no guilt since it's only made with the best ingredients:
- coconut oil
- local honey
- natural extracts
Making it:
- gluten free
- dairy free
- vegan
- GMO-free
Basically, there's no excuse not to sit down on the couch curled up with a bowl of Mexican Hot Chocolate drizzled over some strawberries since you're eating only the good stuff. I sandwiched my chocolate Frost'd between these quick and easy - but delicious - almond butter oat cookies.
Almond Butter Oat Sandwich Cookies
- 1 cup almond butter
- 2 cups quick cooking oats
- 1/2 cup honey
- 1 egg
- Frost'd (or frosting/filling of your choice)
* These cookies could easily be served up on their own without a filling.
- Preheat the oven to 350 degrees.
- Combine all of the ingredients in a bowl, mixing until thoroughly combined.
- Roll balls of the mixture into 1 inch pieces and place on a greased baking sheet.
- Place in the oven to bake for 15 minutes or until they're toasted brown on top. Remove and allow to cool.
- Select two cookies of similar size. On the bottom of one cookie, place a dallop of your icing. Top with the remaining cookie and repeat for the remainder of the cookies.