Ingredients
Scale
Cream
- 1/2 cup whipped cream cheese
- 2 Tbsp almond butter
Cookies
- 1.5 cups rolled oats
- 1 cup oat bran
- 1/2 tsp baking soda
- Sea salt + cinnamon to taste
- 1/2 cup maple syrup
- 1/2 cup California Almonds almond butter
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- 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. My almond butter was drippy so there was no need to melt the mixture. 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 Tbsp 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! After this, 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. After this, Place cookies on a cooling rack and once they are completely cooled spread half with the cream cheese spread. Sandwich the cookies together and eat up!
Notes
- 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.