Growing up, my favorite treat from the bakery were lace cookies! I found a recipe by vegan pastry chef Fran Costigan and adapted it to make it oil free. The sandwich part was my idea!
Lace Cookies (makes about 3 dozen)
1/4 cup oats, toasted and cooled
1/4 cup almonds, toasted and cooled
1/4 cup brown rice flour
1/4 teaspoon baking powder
1/8 teaspoon salt
1/4 cup brown rice syrup, warmed
1/4 cup mashed ripe banana (approximately 1 banana)
1/4 cup maple syrup
1 1/2 teaspoons vanilla extract
1/4 cup chocolate chips
Preheat oven to 350. Toast the oats and almonds for 8 minutes. Let cool.
Lower the oven to 325. Line baking trays with parchment paper. Mash the banana and set aside.
Grind the oats and almonds in the food processor until it is a coarse meal. Pour into a mixing bowl and add flour, baking powder and salt. Combine with a fork.
Warm up the brown rice syrup in a small saucepan. Whisk in the banana, maple syrup, and vanilla until well blended. Pour into dry ingredients and mix well.
Scoop a teaspoon of batter onto the baking sheets for each cookie about 4″ apart.
Bake for 13 minutes. (If you make them any bigger than a teaspoonful, bake them longer to ensure crispiness.) Let them cool completely before trying to take them off the baking sheets.
Eat them just like this (you won’t be able to resist) or make sandwiches.
Melt the chocolate in a double boiler. Place a dollop of chocolate on the bottom side of one cookie, spread it around, and top with another (bottom sides touching.)