Am I the only one secretly happy to turn the oven on again? It doubles as a heat source – when I’m baking or making dinner the kitchen is deliciously warm to work in. Or, I could actually put on a pair of socks (as Adam always says, don’t tell me you’re cold when you’re not even wearing socks or long pants! 😉 haha – maybe I should put those things on first.
I’d rather make these Vegan Oreos – any excuse to turn the oven on!
I think each year we try and see how long we can go before we turn the heat on – It’s almost Halloween and we’ve managed to keep it off so far – except for a small portable heater we used in the living room sometimes. Adam’s lent me his socks from working in Alberta, good in minus forty temperatures.
Maybe it’s just been a milder fall so far, though we did have a pretty big storm roll through a couple weeks ago. I hope the rain stays away for Halloween night. Since it falls on a Monday this year, I get to dress up at work (school) and hand out candy. If it falls on a weekend, we’re usually at a halloween party. Last year we were on the island for a friends party, so no handing out candy. I secretly love handing out candy – and decorating.
The teachers at my work have all decided to dress up as a theme this year. I still have to get a few things together for it – but i’ll share my costume next week! My students are quite excited to dress up too – and we also have a Halloween dance on Friday as well.
If you’re looking for something a little more grown-up for halloween, try these gluten-free, vegan Oreos. There’s nothing spooky about them – natural ingredients and quick to make!
The only trick you’ll be seeing is watching them disappear (quickly!)
Treat yourself & I hope you have a great Halloween!
- 1/4 cup Maple Syrup
- 1/2 cup Cocoa Powder
- 1/4 cup + 2 tbsp Oat Flour (see note)
- 1/2 can of full fat coconut milk chilled in the fridge at least 4 hours
- 2 tablespoons powdered sugar
- Preheat the oven to 350 degrees.
- Combine all the ingredients together in medium bowl. Mix with wooden spoon to form cookie dough. It will be thick.
- Roll into 16 1-inch balls.
- Arrange on pan lined with parchment paper.
- Cover with a piece of wax paper and flatten with the bottom of a cup to about 1/2 inch thickness
- Bake for 8-10 minutes. Alternatively, you can grease the bottom of a cup and flatten the cookies, pressing gently.
- Set aside and let cool. As they cool they become more crisp.
- Open the can of chilled coconut cream.
- Scoop out the meaty cream into a small mixing bowl. Add powdered sugar, and with hand mixer beat until light and fluffy
- Spoon into piping bag, and snip off the tip.
- Once cookies are fully cooled, pipe cream onto the flattened top of one of the cookies.
- Place another cookie on top, and gently squish together.
- To make oat flour, simply pulse gluten-free oats in high powered blender or food processor. 1/2 - 1 cup of oats will be more than enough.
- Store cookies in refrigerator for 2-3 days.
- These are delicious frozen - too!