Kristin made these a few weeks ago, in one word delicious with or without the marshmallow creme!
She doubled the cookie batch, and halved the marshmallow creme, and instead of 3 Tablespoons water and Chia seeds use one egg. She also went a bit heavier on the raisins and cinnamon too, using big overloaded scoops.
1 cup creamy unsweetened roasted almond butter (try one w/o added oils, the smoother the better. Different almond butters may produce different results)
1/3 cup honey or coconut nectar
2 tsp GF vanilla extract
3 Tbls water
1 Tbls ground chia seeds
1 1/2-2 tsp cinnamon
1/8 tsp nutmeg
Scant less than 1/2 tsp salt
1/2 tsp baking soda
1/2 cup shredded unsweetened coconut ( I like Let’s Do Organic)
1/2 cup raisins
Filling: Fill with marshmallow fluff below
Marshmallow Creme Fluff: (this recipe makes more marshmallow than you need. However, it can be difficult to make marshmallow creme in smaller amounts. If you have a very small sauce pan you can cut the recipe in half just fine though.)
1 cup filtered water (split in half)
1 cup mild honey, (I like a mild honey, you can even get away with less honey if desired)
1 Tbls gelatin(I like grass fed beef gelatin by Great Lakes)
1 tsp GF vanilla extract
pinch of salt
Add all the ‘cookie’ ingredients to a large bowl. Mix well until it begins to thicken. The longer it sits the thicker it will get as the chai binds the batter (this is fine).
Using a large tablespoon, divide the dough and dollop 12 mounds on to a parchment paper line cookie sheet. If you want nice looking cookies, flatten and shape them slightly. I like to double up on the cookies sheets so the bottoms are less likely to burn. This recipe will give you 6 large sandwich cookies. If you want to make them smaller like a whoopie pie, you could probably get double the amount.
Bake in a 350 degree oven for 10-12 min. Remove and let cool completely on the cookie sheet.
The cookies will be fluffy and thick. You can eat them just as they are, but I like to take a paper towel or a piece of parchment paper and gently press down on each cookie. Flattening them out a bit. Be careful not to push so hard that the cookie breaks.
Marshmallow Crème Directions:
In a large bowl or standing mixer bowl, add the gelatin with 1/2 cup of water
While the gelatin is softening, pour the other 1/2 cup of water in a sauce pan along with the honey, vanilla and the salt. Turn the burner to a medium heat, bringing the mixture to a boil.
Place a candy thermometer in the sauce pan and continue to gently boil the mixture until it reaches 240 degrees (the soft ball stage). This will take approx. 7-8 min. immediately remove from the sauce pan from the heat.
Turn your standing mixer to low/med. slowly pour the honey mixture into the bowl combining it with the softened gelatin. Turn the mixer to high and continue beating the mixtures until it becomes thick like marshmallow creme (about 10 min).
To assemble the cookies, use a spoon or piping bag to put a small amount of marshmallow creme or on half of the cookies. Then top each of them with another cookie and press down gently.
Tip: You can make the marshmallow creme while the cookies are cooling. It can also be made ahead of time (a few hours), if stored in an airtight jar or container (however it loses some of its pristine whiteness and flavor and as we discovered, it actually gets sweeter tasting). Before using, you will want to re-beat the marshmallow creme, either by hand or with your beaters. It is best to fill the cookies within 15 min or so before serving. The longer the marshmallow creme is exposed to the air, the more it will break down. It will still taste great, but it won’t be AS pretty and smooth.
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