Need an easy, nutritious and delicious grab-and-go breakfast? Try these oatmeal sandwich cookies with generous dollops of Bonne Maman INTENSE Strawberry Fruit Spread and MaraNatha almond butter.
Wet Ingredients:
- ¼ Cup Maple syrup
- 2 Tbsp Non-dairy milk
- ¼ Cup MaraNatha Crunchy Almond Butter
- 1 ½ Tsp vanilla extract
Dry Ingredients
- ⅓ Cup Sugar
- 1 Pinch of salt
- ½ Cup Gluten free instant oatmeal
- ½ Cup Almond flour or gluten free flour
- 1 Tbsp cornstarch
- ¼ Tsp baking powder
- ¼ Tsp baking soda
- 1 Cup Gluten free oats
Directions
Pre-heat oven to 375°F.
In a bowl, add wet ingredients together. In a separate bowl, mix dry ingredients together.
Add dry ingredients to wet ingredients and mix to combine.
Chill mixture for 15 minutes or longer.
Using slightly greased hands, take ¼ Cup of the dough and shape into balls, then flatten on
parchment lined sheet pan. Flatten well, as the cookies will rise during baking.
Bake for 13-15 minutes, until edges are golden.
*Do not overbake as cookies will get too crunchy. Let them cool completely as they will continue to cook for a few minutes once out of the oven.
Assembly: Add Bonne Maman® INTENSE Strawberry Fruit Spread in-between two cookies.
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