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 MINS SERVINGS: 8
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Oatmeal Cream Pies

Instructions

  1. Oatmeal Cookies
  2. Add vegan butter, applesauce, coconut sugar, and vanilla extract to a mixing bowl, and mix.
  3. Add arrowroot, baking soda and salt to the mixture, and mix.
  4. Add gluten-free baking flour, and mix again.
  5. Add oats and almond pulp, and mix.
  6. Transfer to the fridge to firm up for at least an hour.
  7. When ready, preheat oven to 350F.
  8. Scoop cookie dough into balls and transfer onto a baking sheet.
  9. Gently press the balls to flatten them, and bake for 10 minutes.
  10. Allow to cool.
  11. Coconut Cream Filling
  12. In the meantime, mix together the coconut cream filling ingredients until fully combined and smooth.
  13. When ready, assemble the oatmeal cream pies by sandwiching the coconut cream filling between 2 oatmeal cookies, and enjoy!
  14. Note: Make sure to store leftovers in the fridge!
Find it online at https://almondcow.co/blogs/pulp-recipes/oatmeal-cream-pies

Ingredients

  • 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)

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