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