Oatmeal Cream Pies (Gluten Free, nut free Vegan option)
April 2024- updated recipe— now nut free!! But just as delicious
Ingredients
- 1/2 Cups coconut sugar
- 1/4 C maple syrup
- 1/3 Cups refined coconut oil or non-hydrogenated palm oil shortening, (softened)
- 1 1/4 Egg, (Or flax egg)
- 1 Cups rolled oats, (pulsed in blender) (may substitute with quick cooking oats)
- 1 Cups Oat flour
- 4 Tbsp coconut flour
- 1/2 teaspoon salt
- 1 Teaspoon Baking Powder
- 1 teaspoon Cinnamon
- 1 teaspoon Vanilla Extract
Cream Filling/Frosting
- 1/2 Cups coconut milk, canned (full fat)
- 1/3 Cups Coconut butter, softened in jar before measuring
- 1/4 Cups Maple syrup OR powdered sugar
Instructions
Prepare Cookie Dough
- Preheat the oven to 350 degrees Fahrenheit, and line a baking sheet with parchment paper. Set aside
- In a large bowl, use a hand or stand mixer to combine the shortening or coconut oil, vanilla, egg, coconut sugar until well combined
- Add in the flours and oats, cinnamon, salt, and baking powder. Stir to combine (or beat on low).
- Drop cookie dough using g large spoon or cookie scoop (1-1.5tbsp in size), leaving an inch between each.
- Press down slightly and shape into rounded circles. The bottom of a measuring cup works well
- Bake for 12 minutes, until light golden brown.
Prepare Frosting/Fillling
- While cookies bake, prepare the filling: Melt coconut butter in jar in the microwave to soften.
- In a small bowl, combine softened coconut butter coconut milk, and maple syrup or powdered sugar. If frosting is too thin, place in fridge, it will thicken as it sets (10-15 minutes).
- When cookies are cool, use an ice cream scoop or pipe filling on to one cookie, and form a sandwich between 2 cookies.
- Store at room temperature or in fridge in a Tupperware .
Tried this recipe?Let us know how it was!