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Gingerbread Oatmeal Creme Pies
A festive and healthified take on an old family recipe.
Prep Time: 00:20
Cook Time: 00:10
1/2 cup coconut sugar
1/4 cup molasses
1/3 cup butter
1/3 cup coconut oil (solid form)
3 cups old fashioned oats
2 cups oat flour
1.5 teaspoons ground ginger
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
4 oz light cream cheese (about 1/2 package)
1/2 cup plain greek yogurt
1/2 cup natural peanut butter
1 teaspoon vanilla
1/4 cup molasses
1Preheat oven to 350 degrees and line two baking sheets with parchment paper. Set aside.
2First, begin on the cookie. Cream the wet ingredients by beating the coconut sugar, 1/4 cup molasses, butter, coconut oil and eggs in a bowl. Beat until smooth and set aside. In a separate bowl, combine the remaining (dry) cookie ingredients. Make a well in the center of the dry ingredients and pour the wet ingredients in here. Form the dough together with your hands until easily forms into a ball. Set the ball of dough in the refrigerator for 10 minutes.
3While dough is in the refrigerator, make your creme filling. Using the mixer again, beat together the cream cheese, yogurt, peanut butter, vanilla and remaining 1/4 cup molasses until smooth. Set in refrigerator and take out the dough.
4Roll out the dough until flat (about 1/4 inch thick). Using a cookie cutter (or a glass!) form circles. Place the circles onto the parchment. We're going the flatter circle route here since you want these to be "sandwichable."
5Bake the cookies for 10-12 minutes, or until slightly crisp but still tender. Let cool for at least 30 minutes. Once cooled, spread your filling on each cookie and then sandwich together. Feel free to add festive sprinkles in the mix like I did!
If you can't do butter (dairy), you can double the coconut oil (to be 2/3 cup) and omit the butter. If using all coconut butter, the cookies will be slightly crispier vs. softer (butter=softer).
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