Oatmeal Cream Pies
Serves | 16-18 pies
Cookie Ingredients:
3 c rolled oats
1 ½ c all purpose flour (or GF 1:1)
1 tsp ground cinnamon
½ tsp baking soda
½ tsp salt
1 c butter, softened
2 c coconut sugar
2 eggs
2 tsp vanilla extract
Frosting Ingredients:
8 tbsp butter, softened
2 ½ c marshmallow fluff
2 c tapioca flour
1 tsp vanilla extract
Pinch of salt
Directions:
Preheat oven to 350°F. Line baking sheets with parchment paper.
In a food processor, pulse the oats until small pieces (not powder). Add remaining dry ingredients and pulse until combined.
In a separate bowl, using a hand mixer or stand mixer, beat butter and coconut sugar. Add eggs and vanilla and beat. Add dry ingredients and beat until fully combined. Chill in the refrigerator for 15–30 minutes.
Use a small cookie scoop to place dough balls on the baking sheet a few inches apart. Bake for 9–11 minutes.
Immediately after removing from the oven, if desired, use a cup to gently round the edges while cookies are still warm. Allow cookies to cool completely. Chill the dough in between batches until all dough is used.
Make the frosting: Using a hand mixer or stand mixer, beat butter until smooth. Add marshmallow fluff, vanilla, and salt and beat. Add tapioca flour gradually (~½ c at a time) until dissolved.
Add frosting to a piping bag with a large round tip. Squeeze frosting onto the underside of a cookie and top with another cookie. Repeat. Or you can spread frosting on with a spoon or knife.
Notes: Store covered in the refrigerator for up to 3 days.
When you’re ready to fill the cookies, if frosting has hardened, soften it with 1-2 tbsp of milk or maple syrup and beat again until glossy and soft.
You can sub my homemade marshmallow fluff recipe for store bought like this for a quick convenience.
I typically learn towards natural sweeteners in my recipes, but you can sub powdered sugar for tapioca flour if desired.
You’ll find more recipes like this in my original cookbook, Feeding the Nobles: Keep It Simple and Just Eat Real Food.
