I am over the snow and so is the rest of Boston where I live. Each morning I wake up hoping that just a little bit of the snow melted and maybe, just maybe there would be one strand of grass in sight. Each morning I wake up and I am disappointed that not only has the snow remained taller than I am, but it is so cold that besides work there is very little to get me out of the house.
At the start of this crazy Boston winter I vowed not to fall into a string of baking days. In fact, I started by focusing on cleaning out closets, organizing my computer, and catching up on laundry. I met up with friends to go on walks, took the dog to the park, and shoveled more snow than I knew could even fall from the sky – and I’m Canadian.
As the days got colder and the snow continued to grace us with its presence baking seemed like the only logical thing to do. Beyond the fact that standing near the oven would help me stay warm in my freezing apartment, I wanted to bake something for my co-workers. Smiles in Boston are hard to find right now and these cookies, these cookies certainly helped.
They are so crunchy yet delicate, sweet with a hint of saltiness. Did I mentioned they are non-dairy and gluten-free too!?
Love Jewish food? Sign up for our weekly Nosher recipe newsletter!
Ingredients
½ cup unsalted margarine melted
1 cup large flake or quick cook oats (not instant oats) finely chopped, but not ground to a powder, in the food processor
¾ cup sugar
¼ cup light brown sugar
½ tsp flakey sea salt
1 large egg
1 tsp pure vanilla extract
1 tsp fresh squeezed lemon juice
6 oz semisweet or bittersweet chocolate, melted and cooled, for sandwiching the cookies
Directions
Preheat oven to 350 degrees and set the racks in the upper and lower thirds of the oven
Line several cookie sheets with parchment paper. Set aside.
Place the oats in a food processor and pulse but do not over process. They should be finely chopped but not ground to a powder.
Pour the melted butter into a bowl. One at a time, stir in the remaining ingredients, except the chocolate.
Use a 1/2-teaspoon measure to drop the batter on the prepared pans.
Space the cookies about 3 inches apart in all directions as they expand a lot.
Bake the cookies for about 8 to 10 minutes, or until they have spread and are brown around the edges and lighter toward the center. Slide the paper onto cooling racks to cool the cookies.
When the cookies are completely cool, peel them off the parchment. Pair the cookies together getting ready to make the sandwiches.
Use a small spatula to spread about 1/2 teaspoon of chocolate on the bottom of one cookie in each pair. Top with the other cookie, bottom to bottom.
Love Jewish food? Sign up for our weekly Nosher recipe newsletter!
