Brown Sugar Cinnamon Sandwich Cookies
Add to favorites
~ raw, vegan, gluten-free ~
As I was rolling out the dough for these cookies, my great-grandmother came to mind. We spent countless hours in the kitchen rolling out dough… whether it be for bread or for cookies. She played a very important role in my life as I was growing up and I feel so blessed that I was able to spend as much time with her as I did.
When she passed, I received a box of trinkets that had belonged to her, and to this day, I still cherish each and every one of them. Over the years my mother still continues to pass down to me more of my great grandmother’s belongings. In fact, the china and bible used in this photo belonged to her.
She was a true collector of china, which I now understand where my love and passion for it came from. Whenever Bob and I out shopping, window gazing, garage saling, thrift store hopping… I am automatically drawn to dish-ware.
Every once in a while I will sit down, carefully opening it on my lap, and thumb through the pages. Almost everyone is imbued with her handwriting, as she jotted down how the verses spoke to her, some are dog-eared for her ease of reference and some are wrinkled from her fallen tears.
So as you can see food is more than just satisfying hunger or cravings, it is even more than just nutrients… it can also feed the soul. Never forget to take the time to cherish those precious moments in your life. They are far more valuable than you realize.
I hope you enjoy this recipe. Please be sure to comment below and if you too have a wonderful memory of someone dear to your heart… I would love to hear about it. Blessings, amie sue
Ingredients:
Yields 22-24 cookies
Cookies:
Chocolate center:
- 1/4 cup cold-pressed coconut oil, melted
- 1/4 cup raw cacao powder
- 1/4 cup maple syrup
Preparation:
Cookies:
- In a food processor, fitted with the “s” blade, combine the flours, powdered coconut, coconut crystals, cinnamon, and salt. Pulse together until well mixed.
- Don’t have a food processor? In a large mixing bowl combine; almond flour, cashew flour, powdered coconut, coconut crystals, cinnamon, and salt. I actually ran mine through a sifter to make sure everything was well mixed and fine.
- Add the sweetener, coconut oil, and vanilla. Process until the batter starts to roll into a ball. If the batter seems too dry, add 1 Tbsp of water.
- Don’t have a food processor? In a small bowl stir together the agave, coconut oils, and vanilla extract. Pour into the dry ingredients and mix the batter together with your hands.
- Place the batter on a non-stick sheet that comes with the dehydrator or parchment paper.
- Shape into a ball and place another non-stick sheet on top.
- Roll the cookie batter out to about 1/4”. I used a square cookie cutter. You can also just score the dough with a long ruler into square shapes. Whatever you find the easiest. I chose a cookie cutter to make sure that all the cookies would be the same size.
- Repeat the process until all the batter is used up.
- Place the cookies on the mesh sheet that comes with the dehydrator and dry at 145 degrees (F) for 1 hour, then reduce to 115 degrees (F) for about 16 hours.
- As the cookies cool to room temperature they firm up even more.
- They are not crunchy hard but very firm.
- The dry time always depends on the climate you live in. High humidity will keep the cookies more on the soft side.
Chocolate center:
- Place the coconut oil, cacao, and maple syrup in the blender and blend until it turns smooth and creamy.
- To melt the jar of coconut oil in a large bowl of hot water. Make sure the lid is on tight.
- Pour into a shallow bowl.
- If the mixture is real soupy in texture, place in the fridge for 5-10 minutes.
- Needs to be thick enough to hold the shape as you create the cookie sandwich.
- Place a dollop of chocolate in the center of one cookie and top with another cookie.
- Be careful that you don’t put too much chocolate on the cookie or else it will ooze out all over when you place the top cookie.
- Place in the fridge to chill and set up. The inner chocolate won’t get hard but will thicken up nicely.
- These should last several weeks in the fridge.
© AmieSue.com
Tags: Dairy Free, Gluten Free, Refined Sugar Free, Soy Free, Vegan
Thank you so much for this recipe . I made them and we love the cookie just by itself . I have to hide the ones’ I want to add the chocolate to.
Of course, I am now curious about the chocolate rolls( behind or next to) . Are they the same cookie in a different form ?
You hide food too? hehe I loved the flavor of this cookie all by itself too but who doesn’t like a little chocolate added into our lives? ;) The cookies in the background can be found here – https://nouveauraw.com/raw-recipies/cookies-nugget-balls/raw-chocolate-enrobed-cinnamon-cookie-sticks/
Have a glorious day! amie sue
Sweet Amie Sue,
You made me cry, I am gonna make these today, for my Valentine’s Day treat! They are comfort food!!! I am making everyone one thing, at least for their Valentine’s Day treat…so…….I best get at it!!! Thanks for my recipe for my treat…..I knew I could find one for me here!!! Happy Valentine’s Day to you and your’s- Lyn :]
You are so sweet Lyn. :) Sometimes I forget to reflect on such precious memories. I hope that they came out perfectly for you. Happy Valentine’s Day. amie sue
Hello , Amie ,
I want to know the meaning the line on the ingredients , for example , Almond flour , You lined another recipes also , Is it change the recipes or Just the line? Can I make this menu according to this recipes? Please reply , Amie , Thank you for your every recipes !
Good day Sunny,
I am sorry about the confusion. Apparently, the link broke so the system puts a line through the ingredient. You still use them. I will try to find all the broken ones and fix them… but until then, if you see one, just let me know and make the recipe as indicated. Blessings, amie sue
OK, I understand about this confusion,thank you ,
I have another question , in this recipe almond flour is made from almond pulp after the nuts milk and dehydrated ? Or Just ground dry almond ?
Hello Sunny,
If you follow the link that I provided for the almond flour in the ingredient list, it shows you that I used almond flour made from ground almonds. You could use either one, each would alter the texture a bit, but not the taste. blessings, amie sue
Thank you , amie !
OK, I want to confirm the word ,in your site the words you use “almond flour” two types flour you suggest, so I need to check the link you provide , is it right ? I always use the word raw almond flour that is made from nuts milk pulp , and the almond mill (ground)is just grind the dry almond .
Hello Sunny,
It’s always best to check out the links that I provide because it shows you exactly what I used. People generally get confused with all the different terminologies used when it comes to raw “flours”… that is why I link to the specific types I use based on the texture I am after. Blessings, amie sue
Thank you , Amie.
I understood , I check every time what you use in the recipes , I also think texture is different what kind of flour I use , Thank you for your advise every questions !
You are welcome Sunny… that is why I am here :) blessings and hugs, amie sue