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Oatmeal Cream Pies

Use your leftover almond pulp in these Oatmeal Cream Pies. They are perfectly soft, sweet, chewy and delicious!

Total Time: 10 minutes active time, 10 minutes baking time, 1 hour waiting time
Servings: 8 oatmeal cream pies

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Ingredients

Coconut cream filling
  • 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
Oatmeal Cookies
  • ½ cup vegan butter
  • ¼ cup applesauce
  • ¾ cup coconut sugar
  • 1 tsp vanilla extract
  • 1 tbsp arrowroot
  • ½ tsp baking soda
  • ½ tsp Salt
  • 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.)
  • 1 cup rolled oats
  • ½ cup almond pulp (from almond milk)

Directions

  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.