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
- 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
- Add vegan butter, applesauce, coconut sugar, and vanilla extract to a mixing bowl, and mix.
- Add arrowroot, baking soda and salt to the mixture, and mix.
- Add gluten-free baking flour, and mix again.
- Add oats and almond pulp, and mix.
- Transfer to the fridge to firm up for at least an hour.
- When ready, preheat oven to 350F.
- Scoop cookie dough into balls and transfer onto a baking sheet.
- Gently press the balls to flatten them, and bake for 10 minutes.
- Allow to cool.
- In the meantime, mix together the coconut cream filling ingredients until fully combined and smooth.
- When ready, assemble the oatmeal cream pies by sandwiching the coconut cream filling between 2 oatmeal cookies, and enjoy!
- Store leftovers in the fridge.
