Okay, okay, I can only take credit for half of this recipe. The other half – the Earl Grey Lavender London Fog Gelato – is made by my favourite CANADIAN company – Righteous Gelato. This stuff is GOLD, so why not sandwich it between two cookies?! YUM.
I’ve always loved baking, but as we all know, it’s a science. I tend to stick to cooking, because I like to just throw stuff into a pot and not have to worry about whether the ratios are going to work out or not. But, now that it is stretchy-pant season, I wanted to indulge in some sweet treats, so I thought I would try my hand at developing a cookie recipe. I won’t lie – it took me a few tries, but I am happy at where we landed.
I was aiming for a soft and chewy cookie that stayed soft and chewy. I always find that the cookies I made that claimed to be “chewy,” always hardened up super fast. These ones don’t. Days later, they still have that perfect texture.
They are simple to make and when you scoop in that yummy gelato, they make for the perfect post-dinner, winter weather treat.
Peace, love and sandwich cookies.
Oatmeal Earl Grey and Lavender Sandwich Cookies
Servings: Makes 18 cookies (9 sandwiches)
Prep time: 15 minutes
Cook time: 12 minutes
- 3/4 cup unsalted butter, softened
- 1 cup packed brown sugar
- 2 eggs, at room temperature
- 1 banana, mashed
- 1 tsp pure vanilla extract
- 1.5 cups gluten free flour
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 3 cups quick oats
- 1 cup dark chocolate chips
- flaky sea salt, for topping (optional)
- 1 tub Earl Grey Lavender London Fog Gelato (or your favourite flavour)
- Add butter and brown sugar to a large stand mixer bowl. Beat on medium speed until light and fluffy. Add the eggs, one at a time, mixing until incorporated. Next, add the banana and vanilla and beat until combined.
- In a separate, medium bowl, whisk together the flour, baking soda, salt, cinnamon and nutmeg. Add to the wet ingredients and beat until incorporated. Remove bowl from stand mixer and use a spatula to fold in the oats and chocolate chips.
- Using a large, three tablespoon cookie scoop, scoop the dough and place on parchment lined baking sheet, two inches apart (you will need more than one baking sheet). Dip the bottom of a wide glass in sugar to press down and flatten the cookies. Place baking sheets in the fridge and set oven to 375 degrees Fahrenheit. When oven is ready, remove the cookies from the fridge and bake for 10-12 minutes, or until the bottoms just begin to brown and the centres are still pale. Sprinkle with some flaky sea salt, if desired. Let cool on the pan for five minutes before transferring to a wire rack to finish cooling.
- Add one large scoop of gelato between two cookies and gently press together to create a sandwich. Repeat for the number of sandwiches you are serving.
- Store extra cookies in an airtight container for up to three days.