What says “I Love You” more than homemade goodness straight from the heart?
This Valentines Day, don’t fill your sweetie(s) or gal pals up with all kinds of chemicals, dyes, and unnatural ingredients found in your typical heart shaped box of chocolates.
The love(s) of your life will appreciate your mindfulness in saving their immune system and digestive system from all the unnatural nastiness of today’s processed Valentines treats.
This year you can whip up these sweetie pies for your sweetie(s) in a jiffy. No artificial ingredients, only absolutely delicious earthly goodness.
Hands down, these will be one of the best things you’ve ever tasted. Your sweetie(s) will agree!
So let’s get to it, here’s how you make these babies…
3 Cups quick oats
1½ Cups all-purpose unbleached flour
2 Tablespoons unsweetened cocoa powder
1¾ teaspoons kosher salt, divided
1 teaspoon ground cinnamon
½ teaspoon baking soda
2 Cups unsalted butter, softened and divided
1½ Cups packed dark brown sugar
1/4 Cup granulated sugar
2 large eggs
1 Tablespoon molasses
1 Tablespoon honey
1 teaspoon vanilla extract
½ Cup finely chopped raisins
1 teaspoon vanilla bean paste
4 cups powdered sugar
1 Tablespoon milk (substitute with unflavored almond milk for lactose free option)
1. In a food processor, pulse oats until almost ground but not to a powder. Add to large mixing bowl.
2. Add to the oats – flour, cocoa, 1½ teaspoons salt, cinnamon, and baking soda, mix until well combined. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat 1 cup butter, brown sugar, and granulated sugar at medium speed until fluffy, 2 to 3 minutes, stopping to scrape sides of bowl as needed. Add eggs, one at a time, beating well after each. Beat in molasses, honey, and vanilla extract until combined. With mixer on low speed, gradually add oats mixture, beating until combined. Add in raisins – stir until well combined. Cover and refrigerate for 30 minutes.
4. Preheat oven to 350 degrees. Line baking sheets with parchment paper or silicone baking mats.
5. Shape dough into 24 balls, for larger cookies or 36 balls for smaller cookies, and place a few inches apart on prepared sheets.
6. Bake until cookies flatten and turn deep golden brown, 8 to 11 minutes (shorter for smaller cookies; longer for larger cookies). If cookies do not flatten in oven, press down gently on top with a flat spatula to slightly flatten. (Do not overbake.) Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks.
7. In the bowl of a stand mixer fitted with the paddle attachment, beat vanilla bean paste, remaining 1 cup butter, and remaining ¼ teaspoon salt at medium speed until well combined. Reduce mixer speed to lowest setting. Cup-by-cup add powdered sugar, beating until smooth. Beat in milk until smooth.
8. Using a knife, spread filling onto flat side of half of cookies. Place remaining cookies flat side down on top of filling.