Oatmeal Cream Pies
Use your leftover almond pulp in these Oatmeal Cream Pies. They are perfectly soft, sweet, chewy and delicious!
RUN TIME: 10 min MINS
PREP TIME: 10 min MINS
SERVINGS: 8

Instructions
- 1. Add vegan butter, applesauce, coconut sugar, and vanilla extract to a mixing bowl, and mix.
- 2. Add arrowroot, baking soda and salt to the mixture, and mix.
- 3. Add gluten-free baking flour, and mix again.
- 4. Add oats and almond pulp, and mix.
- 5. Transfer to the fridge to firm up for at least an hour.
- 6. When ready, preheat oven to 350F.
- 7. Scoop cookie dough into balls and transfer onto a baking sheet.
- 8. Gently press the balls to flatten them, and bake for 10 minutes.
- 9. Allow to cool.
- 10. In the meantime, mix together the coconut cream filling ingredients until fully combined and smooth.
- 11. When ready, assemble the oatmeal cream pies by sandwiching the coconut cream filling between 2 oatmeal cookies, and enjoy!
- 12. Store leftovers in the fridge.
Ingredients
- 1 can coconut cream, chilled at least 24 hours (we used Let’s Do Organic Heavy Coconut Cream)
- 2 tbsp monk fruit
- 1 tsp vanilla extract
- Coconut cream filling: 1 can coconut cream, chilled at least 24 hours (we used Let’s Do Organic Heavy Coconut Cream)
- Coconut cream filling: 2 tbsp monk fruit
- Coconut cream filling: 1 tsp vanilla extract
- Oatmeal Cookies: ½ cup vegan butter
- Oatmeal Cookies: ¼ cup applesauce
- Oatmeal Cookies: ¾ cup coconut sugar
- Oatmeal Cookies: 1 tsp vanilla extract
- Oatmeal Cookies: 1 tbsp arrowroot
- Oatmeal Cookies: ½ tsp baking soda
- Oatmeal Cookies: ½ tsp Salt
- Oatmeal Cookies: 1 ½ cups gluten free baking flour (Bob's Red Mill 1 to 1 gluten free baking flour was used for this recipe. Other brands can be used, but results may vary.)
- Oatmeal Cookies: 1 cup rolled oats
- Oatmeal Cookies: ½ cup almond pulp (from almond milk)