These Oatmeal Whoopie Pies are one of the best things that can happen with oatmeal. Soft, chewy oatmeal cookies spiced with cinnamon and vanilla, sandwiched with fluffy coconut whipped cream. It’s the perfect treat for the special occasions or simply whenever your craving something sweet! Made vegan, gluten-free, and refined sugar free, there's nothing not to love about these cookies.
Cookie:
- 1/2 cup coconut oil, softened
- 2/3 cup coconut sugar
- 2 flax eggs, can sub regular eggs
- 2 tsp vanilla
- 1/2 tsp salt
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 2 cups quick-cooking oats
- 1 tbsp cinnamon
- 1 1/2 tsp baking powder
- 2 tbsp baking soda
- 3 tbsp boiling water
Preheat the oven to 425 degrees Fahrenheit and lined a parchment paper. In a large bowl, cream together the coconut oil, sugar, vanilla, salt, and flax eggs until creamy. Mix in the flours and baking powder. Fold in the oats and cinnamon. In a small dish combine the baking soda and the boiling water and quickly beat into the mixture. Drop by the tablespoon onto the baking sheets and bake until golden brown, about six minutes. Cool the cookies on a wire rack.
Filling:
- 1 can coconut cream, chilled
- 1 tsp vanilla
- 3 tbsp powdered monk fruit
Scoop out the thick part of the coconut cream and put in a stand mixer. Whip the cream until fluffy then add in the vanilla and sugar. Take one cookie and scoop about a tablespoon of the whip on top and create a sandwich with another cookie. Enjoy!!
Add comment
Comments
I did this with 2 tablespoons of baking soda and the cookies came out disgusting. I had my doubts about this but decided to follow the recipe anyway and it was an epic fail. Please adjust this for future readers.