Since moving to a little mountain town in New Mexico, I’ve quickly come to realize what the word “seasons” means. Having grown up in sunny Southern California, with a few years in Austin, Texas in between, I have never truly experienced a dramatic change in season. And guess what? I have never been so in love.
There seems to be nothing more magical than to be both a mindful spectator and participant in nature’s life cycle. Watching each and every element react to the dimming of the sun’s rays – the yellowing of leaves, the retreat of bees and insects, and the arrival of the crisp sharp air, allows you to become a part of something you always felt slightly distant from.
During this departure from summer, the earth lets itself be inhaled in one smell, offering endless clues for the majesty that we are blessed enough to live in. Pale amber sunlight falls across the soon bare November trees and I feel as though I have finally been let into a secret I have longingly been awaiting to be a part of – the promise of impermanence. Impermanence and change are undeniable truths of our existence, but they are not to be feared any more than the passing of seasons. For every death creates room for a beautiful new birth, a birth filled with undreamed of possibilities and the knowledge that the power of creation is at your fingertips.
Winter is the time for comfort, for good food and warmth, for the touch of a fuzzy blanket and for a talk beside the fire: it is the time for home. To honor this time and our entrance into the quiet white days and nights of winter, I have put together a recipe for gluten free oatmeal cookie sandwiches with pumpkin frosting.
These gluten free oatmeal cookie sandwiches are free of flour, dairy, and sugar, and are only made with the healthiest of ingredients – raisins, oats, tahini, banana and almond meal. And because all cookies are way better when they are a cookie sandwich, I have stuffed them with pumpkin frosting. Now this pumpkin frosting is somewhat of a miracle on its own – it is unprocessed, vegan and free of refined sugar and unhealthy fats. No artificial colors, hydrogenated oils (trans fats) or high fructose corn syrup. Simply cashews, pumpkin puree, coconut oil and a little maple syrup to sweeten. Hard to believe I know, but we lucked out on this one. So go ahead and indulge (not even sure we can even call it indulging since they are so darn healthy), and dare to even eat them for breakfast!
Make these super healthy, naturally gluten-free, sugar-free vegan cookies with a pumpkin cashew frosting. A great treat for breakfast or to finish off a holiday meal!
- 2 cups raisins (soaked for 5 minutes in warm water)
- 3 tablespoons tahini (sesame seed butter)
- 1 ripe banana (medium in size)
- 2 cups raw oats (gluten-free)
- 1 cup almond meal
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon sea salt
- 1/2 cup raw unsalted cashews (soaked in warm water for 10 minutes)
- 1/2 cup pumpkin puree
- 1/2 teaspoon pumpkin spice
- 2 tablespoons grade B maple syrup
- 1 tablespoon coconut oil
- 1/4 teaspoon sea salt
- Preheat oven to 350 F.
- Prepare 1-2 cookie sheets with parchment paper.
- Drain the raisins and add to a high speed blender or food processor. Add in tahini and banana. Blend until smooth.
- Pour contents of mixture into a large mixing bowl. Add almond meal, raw oats, pumpkin pie spice and salt.
- Fold dry ingredients into wet mixture until a nice dough has formed.
- In batches, drop dough in 2-tablespoonful mounds onto a parchment-lined baking sheet, 2 inches apart.
- Bake cookies for 15 -17 minutes. Check at 10 minutes to ensure they are not burning.
- Once baked allow cookies to cool for 10 - 15 minutes before assembling with frosting.
- Drain cashews and add to a high speed blender or food processor.
- Add remaining frosting ingredients and blend until smooth.
- Pour frosting into a freezer-safe glass container and store in refrigerator until ready to use.
- Place frosting in freezer for 5 -10 minutes to thicken up.
- Scoop a dollop frosting onto half of the oatmeal cookies; top with remaining cookies.
*If you are using a high speed blender, you will need a tamper to ensure all ingredients are blended.
* To make raw cookies: dehydrate the cookies on 115 degrees for about 15 hours. Check ever so often for desired consistency.
I hope you enjoy these gluten free oatmeal cookie sandwiches as much as I do! And remember, don’t forget to lick that pumpkin frosting off the spoon!
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