- 6
Ingredients
- mini oatmeal cream pies
- {gluten free, vegan}
- {{{INGREDIENTS}}}
- 1/2 cup gluten free flour (I use Bob's red mill)
- 1/2 cup gluten free oats
- 1/2 cup shredded coconut
- 2 tbsp melted coconut oil
- 1/2 tsp vanilla
- 1/4 cup agave
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/2 tsp baking powder
- 1/3 cup finely chopped dates
- 1 mashed ripe banana
- FILLING
- 1 can full fat coconut milk (open can and leave it uncovered in fridge overnight)
- 1/3 cup sugar
Preparation
Step 1
The pic looked so delicious that I had to try making my own oatmeal treats. But I didn't want to buy cool whip or marshmallow cream or any other artificial/artery clogging white stuff. So I did a little research and found that you could use coconut milk in place of cool whip. done. Now this recipe makes a lot of fluff. I used the extra as a little treat with blueberries. so good. All of it was so good. Chewy. Creamy.
{{{DIRECTIONS}}}
1.Preheat the oven to 350.
2.Mix together the flour, oats, coconut, salt, baking powder, & cinnamon in a large bowl.
3.In a separate bowl, mix the banana, coconut oil, vanilla, honey, & dates.
4.Add the wet ingredients to the dry.
8.Take can of coconut milk out from fridge and transfer to bowl with sugar. (make sure the coconut milk has chilled overnight. there should be a nice thick film.)
9.Use electric mixer to whip the coconut milk and sugar until light and fluffy. Start on low and then work up to medium/high speed.
10.Let the mixture cool in the fridge for 20 min.
11.When the cookies have cooled, scoop the whipped coconut mixture onto half the cookies. Top with other half of cookies. Keep cream pies refrigerated.
Makes 6 mini cream pies