Bite-size almond butter and cream cheese filled treats.
Mini Almond Oat Bran Cookie Sandwiches
1/2 cup whipped cream cheese
2 tablespoons Mandelin Classic Natural Roasted Almond Butter
1-1/2 cups rolled oats
1 cup oat bran
1/2 teaspoon baking soda
Sea salt + cinnamon to taste
1/2 cup maple syrup
1/2 cup Mandelin Classic Natural Roasted Almond Butter
Preheat oven to 350°.
To make the cream, whisk together the whipped cream cheese, almond butter and maple syrup until fully combined. If the cream cheese is a little too hard to mix, melt in the microwave for about 15 minutes. Set aside while you prepare the cookies.
Combine the rolled oats, oat bran, baking soda, sea salt and cinnamon in a large bowl. In a separate bowl, whisk the maple syrup and almond butter until it forms together. Pour this into your rolled oats mixture and mix until the dry ingredients are fully incorporated with the wet and a dough forms.
Scoop the dough into small balls, about 1 tablespoon big, with a small cookie scoop or tablespoon measuring spoon. Remember you want them to be small since you will be making them into sandwiches. Repeat this until all the dough is used up. Should make about 38 small cookies.
Bake for 14-15 minutes then allow the cookies to cool on the baking sheet for 5 minutes. Place cookies on a cooling rack and once they are completely cooled spread half with the cream cheese spread. Sandwich the cookies together.
Note: Cookies will be slightly crunchy the first day and begin to soften over the next few days. These stay fresh in an airtight container at room temperature for 5 days.
Yields 19 cookies.
Almond Board of California