Do you remember Oatmeal Creme Pies? A soft oatmeal cookie filled with sugary sweet marshmallow gooeyness….. mmmm.
Given that the first ingredient in these childhood favorites is corn syrup (along with partially hydrogenated oils, Red 40, and numerous other nasty artificial ingredients), I set out to make a healthy gluten-free vegan version. I replaced the marshmallow filling with coconut whip and added a hint of sweetness with maple syrup and raisins. The oatmeal raisin cookies are flourless and made with almond butter, which, when paired with coconut, is pretty much the tastiest duo ever.
I think I found the perfect healthy holiday treat with these babies! These sweet sandwich cookies would be amazing on Christmas morning paired with some hot cocoa. You could also serve them after your holiday dinner. Either way, they are best straight from the fridge (so 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
- 1 tsp cinnamon
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup rolled oats
- 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
- ¼ tsp pure vanilla extract
- Refrigerate open (exposed to air) can of coconut cream or full fat coconut milk overnight or for 8 hours prior to making recipe. You can also make the cookies one day and make the cream and assemble the sandwiches the next.
- Preheat oven to 350 degrees. Line 1 large baking sheet with parchment paper. (You can also coat baking sheet with coconut oil or cooking spray.)
- First, make your flax egg. Stir 1 tablespoon ground flaxseed together 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, mix until completely combined.
- Drop cookie batter onto parchment-lined baking sheet (this recipe will make 12 cookies). Flatten each cookie into a ½ inch thick round.
- Bake for 8-9 minutes until set. Remove from oven, let cool 10 minutes. Remove cookies from baking sheet to fully cool.
- To prepare coconut whip, remove can of coconut cream or full fat coconut milk from refrigerator. Remove (only) the thick cream from the top of can and place in large mixing bowl. Do not use any of the watery liquid or soft cream at the bottom of the can. (If any liquid/soft cream is used, it will not whip. You can use this excess coconut for smoothies.)
- Using electric beaters or a stand mixer, whip coconut cream until stiff peaks form when you remove beaters (about 1 minute).
- Stream in maple syrup and vanilla extract, whip again until fully incorporated and firm. Place in freezer for about 20 minutes to firm.
- To assemble cookie sandwiches, get a cool baking sheet or large flat container to place sandwiches on. Spread about 2 tablespoons of coconut on bottom side of a completely cooled cookie, keeping most of the coconut in center (the cream will spread out once you place another cookie on top). Place on baking sheet or container and put in freezer to firm up for about 10 minutes. Remove from freezer and gently top with bottom of another cooled cookie. Continue this process for 5 more cookie sandwiches. (You’ll have leftover coconut which is awesome for topping vegan ice cream, smoothie bowls, and morning oats.)
- Place cookie sandwiches in freezer to firm up for about 30 minutes. Once firm, I prefer storing cookies in the refrigerator (in a flat container) so the cream is soft for serving. If you store in the freezer, let them sit at room temp for about 20-30 minutes prior to serving.