Do you remember Oatmeal Creme Pies? A soft oatmeal raisin cookie filled with sugary sweet marshmallow cream….. mmmm.
Given that the first ingredient in these childhood favorites is corn syrup (along with partially hydrogenated oils, Red 40, and numerous other nasty ingredients), I set out to make a healthy gluten-free vegan version. I replaced the marshmallow cream with coconut cream (if you need a refresher in making coconut cream, please watch my YouTube video for directions). The oatmeal raisin cookies are flourless and made with almond butter, which, when paired with coconut cream, is pretty much the tastiest duo ever.
I think I found the perfect semi-healthy Christmas cookie with these babies! These sweet sandwich cookies would be amazing on Christmas morning paired with some hot cocoa. Or, you could serve them after your holiday dinner. Either way, they are best straight from the fridge- keep them cold if you’re giving them away as presents!
- 1 flax egg (1 tbsp ground flax mixed with 3 tbsp water, let thicken 5 minutes after mixing)
- 1 cup almond butter
- 3 tbsp maple syrup
- ¾ cup rolled oats
- 1 tsp cinnamon
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup raisins
- Coconut Cream:
- 1 15oz can coconut cream or full-fat coconut milk (refrigerate can open overnight to firm up prior to use- crucial step!)
- 2 tbsp maple syrup
- 1 tsp pure vanilla extract
- Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
- First, make your flax egg. Combine 1 tablespoon ground flaxseed with 3 tablespoons water- let thicken for 5 minutes.
- Add almond butter and maple syrup to flax egg, stir well. Next, add cinnamon, baking soda, and salt, stirring to combine.
- Fold in oats and raisins, stir well.
- Drop cookie batter onto parchment-lined baking sheets (this recipe will make 12 larger cookies).
- Bake for 8-9 minutes until set. Remove from oven, let FULLY cool.
- To prepare coconut whipped cream, take cream that has been opened and refrigerated overnight and place in a large mixing bowl. Do not use any of the watery liquid at the bottom of the coconut cream can. (Your cream will not whip.)
- Using electric beaters or a stand mixer, whip coconut cream until light and airy, about 3-4 minutes.
- Stream in maple syrup and vanilla extract, whip again until fully incorporated. Place cream in freezer for about 20 minutes to firm.
- When ready to frost cookies, have a baking sheet ready to place cookie sandwiches on. Spread about 2 tablespoons of coconut cream to a completely cooled cookie, keeping most of the cream in center (the cream will spread out once you place another cookie on top). Place on baking sheet. Gently top with another cooled cookie. Continue this process for all 6 cookie sandwiches. (You'll have leftover coconut cream- perfect for desserts, ice cream, etc.)
- Place cookie sandwiches in freezer to firm up for about 30 minutes. Once firm, I like to store the cookies in the fridge (in a flat container) so they are not too firm prior to serving. If you store in the freezer, let them sit at room temp for about 20-30 minutes prior to serving.