That special time of year where there are treats galore, and yet I am going to add one more to your plate ( literally and figuratively).
These creme pies must, and I repeat *must* make an appearance at one of your holiday table spreads.
Make the icing ahead of time ( icing lasts up to a week) and the cookies can be whipped up in one bowl!
They smell like Christmas , melt in your mouth, and are absolutely delicious.
Icing
1.5 raw cashews, soaked ( minimum 4 hours)
Coconut from 1 can full fat coconut milk , refrigerated for 24 hours
¼ cup maple syrup
2 tbsp coconut oil, melted
2 tbsp coconut sugar
1 tsp cinnamon
½ tsp sea salt
Chai Cookies
(*note- Icing will make enough for two batches of cookies )
1/3 cup almond butter, room temperature
1/3 cup coconut sugar
2 tbsp maple syrup
2 tbsp unsweetened almond milk
3 tbsp melted coconut oil
1.5 tsp vanilla extract
1/2 cup oat flour
1/2 cup almond flour
1/2 tsp baking soda
1/2 tsp baking powder
3 tsp cinnamon
1 tsp cardamom
1 tsp ginger
1/4 tsp ground clove
1/4 tsp all spice
1/4 tsp black pepper
1/4 tsp sea salt
Directions
**Note: Prepare your icing the day before or hours before serving. Needs a minimum of 6 hours to thicken in fridge!
Rinse your soaked cashews and add into a high-speed blender. Open your refrigerated can of coconut milk UPSIDE DOWN.
Pour out ( or save for smoothies) all of the liquid sitting on the top. Now scoop out all your hardened coconut and add into the blender.
Add all other icing ingredients and blend on high for 3-4 minutes or until smooth and creamy, no clumps. Store in a container and allow 6-8 hours to thicken in fridge.
Make the cookies.
Preheat your oven to 350 F and line a baking sheet with parchment paper.
Whisk together almond butter, coconut sugar, maple syrup, unsweetened almond milk, coconut oil, and vanilla extract.
Stir in oat flour, almond flour, spices, baking soda, baking powder, and sea salt. Stir until a dough forms.
Scoop the batter and roll into balls. Slightly flatten the balls with your fingers to form a cookie shape. Keep in mind the cookies will expand!
Bake for 12-14 minutes ( if making smaller cookies check them around 7-8 minutes ) and remove from oven.
Allow to completely cool before applying the icing. Layer each cream pie with the desired amount of icing and top with another cookie. Savor and enjoy! Store any leftovers in the refrigerator.
