After a week of no sugar or natural sweeteners, this was our first honey-sweetened snack! The three of us had to split one to avoid a "sugar high." Okay, so they don't have any oatmeal in them, but the consistency is exactly the same. My friend, Summer, recently posted the cookies, and I decided to throw in some of the same frosting from Amos' birthday cake to make them into creme pies. Oh, man...they're awesome, especially after a week of absolutely no sweets at all. Do try them!
Spiced Banana Almond Cookies
from Summer Harms
grain free. adapted from The Urban Poser
3/4 cup almond butter
1/4 cup honey
half of a large ripe banana*
2 tsp. pure vanilla
1 1/2 tsp cinnamon
pinch of nutmeg
1/2 tsp. sea salt
1/2 tsp. baking soda
1/2 cup unsweetened shredded coconut
Add all ingredients to a large bowl and mix well. Dollop onto a parchment lined cookie sheet and use a wet fork to flatten and shape them to nice looking rounds. Bake at 350 for 10-12 minutes. Makes 12 large or 16 medium cookies. (I doubled up on the parchment to prevent the bottoms from getting over baked.)
*I learned not to bake them too close together--don't mind my square edges!
from The Urban Poser
1 cup softened coconut butter...or try, 3/4 cup coconut butter and 1/4 cup coconut cream from full fat canned coconut milk, just the cream off the top. (Artisana or Wilderness Family Naturals)
3-4 Tbls honey
1-2 tsp vanilla extract (or 2 scraped vanilla bean pods)
Coconut butter tends to get really hard when stored below 76 degrees. If it is not warm in your house you may need to warm the coconut butter a bit. Be careful not to melt it though. I like to stick the whole jar in a pot of warm water and leave it there until it begins to soften. Once it is soft enough, stir it up, mixing well (especially mixing in any oil that settles at the top). Now it is ready to be combined with the rest of the ingredients.
Using a mixer with a paddle attachment or by hand, beat together the coconut butter, (optional coconut cream), shortening, vanilla and honey. Mix until smooth and well combined...no lumps. Don't be surprised if it gets pretty thin. It will firm up when you chill it.
Chill the mixture for at least 1 hour. I like to chill mine overnight.
Take it out of the fridge and allow to soften a bit. Beat it again until smooth and fluffy. Spread on the 'chilled' cake (cookies, in this case).
* After making the "pies," put them back in the refrigerator to allow them to mesh together a little more before eating!