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
1/8t cinnamon
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…
Frosting/filling Recipe:
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!
These are amazing! They are a hit with the whole family, even my picky toddler! Thanks!
my favorite cookie