Who doesn’t remember those Little Debbie Oatmeal Cream Pies? I do. I didn’t eat them frequently as a child, I’ve never been a big sweets eater….but occasionally I get a craving for something sweet too.
Tonight, I really wanted to make some kind of sweet treat but our pantry is pretty bare – no milk, no sugar.. which really limited my options. I did have Coconut Sugar and have been promising my self to start using it more often, searching for coconut sugar recipes didn’t provide me many options. I decided to improvise and look at a few recipes for “regular” oatmeal cookies and see what happens…
Here’s the recipe I came up with – and I’ve make them with both unbleached/unenriched flour and gluten free flour, both were wonderful!
Oatmeal Cookie Recipe:
1/2c + 1/8c salted butter, room temp
3/4c coconut sugar (buy HERE)
1 small/medium egg
1t vanilla (click HERE for my recipe to make your own)
1/2t baking soda
1/4t sea salt
3/4c Gluten Free Flour (buy HERE) or Unbleached Organic Flour (buy HERE)
1-1/2c organic quick cook oats, not instant (buy HERE)
Preheat oven to 375, line cookie sheet with unbleached parchment paper (buy HERE)
With Mixer on Medium-high, Cream together butter and coconut sugar until fluffy then add egg and vanilla.
In a separate bowl combine dry ingredients and mix well.. then add into the wet ingredients, mixing on low just until everything is well mixed.
Drop by small spoonfuls 2 in apart onto parchment lined cookie sheet. (if you are going to make cookie sandwiches, press wet dough flat prior to baking) Bake 10-12 min at 375. Cool on a wire rack.
While cookies are in the oven, make frosting/filling…
3oz Cream Cheese
1/4c salted butter, room temp
2T honey, local and raw please!
1/2t vanilla (click HERE for my recipe to make your own)
Cream everything together until combined and fluffy. Frost cooled individual cookies or fill for cookie sandwiches!