When I first made these nutty oatmeal cookies, the caramelized toffee texture reminded me of the Florentine ricotta cannoli rom Mike's Pastry in Boston I used to love so much. This was a lightbulb moment for me and I had to create a vegan version of my former favorite treat, complete with an almond ricotta filling and chocolate chips. And dare I say, these cookie sandwiches are absolutely perfect. If you want the recipe for the cookies alone, you can find it here.
Cookie Ingredients
3/4 cup granulated sugar
1 1/4 cup dark brown sugar
1 cup vegan butter (I like Earth Balance)
1/2 cup unsweetened applesauce
1 teaspoon vanilla
1 3/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
2 cups quick oats
1 cup chopped roasted nuts (I used hazelnuts, almonds, and pistachios)
1 cup vegan chocolate chips (I like Enjoy Life)
Ricotta Filling Ingredients
8 oz vegan ricotta (I used Kite Hill)
1/2 cup powdered sugar
2 teaspoon lemon zest
1/2 teaspoon vanilla
2 tablespoons non dairy milk
1/2 cup vegan chocolate chips (optional)
Directions
Preheat oven to 350°F. Line a baking sheet with parchment paper.
In a large bowl, beat together sugars and butter on medium speed until light and fluffy. Add in applesauce and vanilla.
Slowly incorporate the flour, oats, baking soda, salt and cinnamon until well blended.
With a wooden spoon or spatula, stir in chocolate chips and chopped roasted nuts. My favorites are roasted hazelnuts and almonds, and pistachios are also a deeelicious addition.
Scoop heaping tablespoons of dough onto the baking sheet, a couple inches apart. A medium cookie scoop makes this step easier.
Bake for 14 minutes, rotating the pan at the halfway mark. Allow to cool for 5 minutes on the baking sheet and then remove to a cooling rack if possible.
Now onto the ricotta filling. Whip together vegan ricotta, powdered sugar, lemon zest, vanilla and non dairy milk. Mmm.
Dollop a healthy amount of the ricotta filling in between two cookies and then roll the sides in chocolate chips until they stick to the filling. For an extra dash of authentic Mike's Pastry flair, optionally dust with more powdered sugar. Enjoy!
Cookie Ingredients
3/4 cup granulated sugar
1 1/4 cup dark brown sugar
1 cup vegan butter (I like Earth Balance)
1/2 cup unsweetened applesauce
1 teaspoon vanilla
1 3/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
2 cups quick oats
1 cup chopped roasted nuts (I used hazelnuts, almonds, and pistachios)
1 cup vegan chocolate chips (I like Enjoy Life)
Ricotta Filling Ingredients
8 oz vegan ricotta (I used Kite Hill)
1/2 cup powdered sugar
2 teaspoon lemon zest
1/2 teaspoon vanilla
2 tablespoons non dairy milk
1/2 cup vegan chocolate chips (optional)
Directions
Preheat oven to 350°F. Line a baking sheet with parchment paper.
In a large bowl, beat together sugars and butter on medium speed until light and fluffy. Add in applesauce and vanilla.
Slowly incorporate the flour, oats, baking soda, salt and cinnamon until well blended.
With a wooden spoon or spatula, stir in chocolate chips and chopped roasted nuts. My favorites are roasted hazelnuts and almonds, and pistachios are also a deeelicious addition.
Scoop heaping tablespoons of dough onto the baking sheet, a couple inches apart. A medium cookie scoop makes this step easier.
Bake for 14 minutes, rotating the pan at the halfway mark. Allow to cool for 5 minutes on the baking sheet and then remove to a cooling rack if possible.
Now onto the ricotta filling. Whip together vegan ricotta, powdered sugar, lemon zest, vanilla and non dairy milk. Mmm.
Dollop a healthy amount of the ricotta filling in between two cookies and then roll the sides in chocolate chips until they stick to the filling. For an extra dash of authentic Mike's Pastry flair, optionally dust with more powdered sugar. Enjoy!
