While at the store, my son asked me if we could buy some Oatmeal Creme Pies. I instantly said “No”. One for the gluten…. two for the other unknown ingredients and sugars filling the box. Then I had a sort of sentimental moment. Growing up, Oatmeal Cream Pies and those Cosmic Brownies were my favorites. There was never much of a shortage of Little Debbie snacks at our house, especially when we lived with my grandfather. After my grandma passed away, it was painfully obvious how bad Gramps’ dementia/early Alzheimer’s had gotten. When I was in high school, my mother, siblings and I moved into his much larger home so he didn’t have to leave. My mom did whatever she could to help his memory or calm him on those bad days – and sweets were his favorite. At that moment in the store with my son, I knew I had to make my own version of Oatmeal Cream Pies – paleo style! Results: obviously not an identical taste to those boxed kind BUT they are slightly sweet, crunchy and just as delicious! Makes about 8 pies
1 cup almond flour
3/4 cup flax seed meal
1/4 cup coconut flakes (finely ground)
1/2 tsp baking soda
1/2 tsp sea salt
1 Tbsp ground cinnamon
1/4 tsp ground cloves
4 Tbsp raw honey
1/2 cuppalm shortening, or coconut oil
1 can coconut milk, full fat
1 tsp raw honey
1/2 tsp vanilla extract
- In a mixing bowl, combine flour, flax, coconut, baking soda, salt, cinnamon and cloves. Add in honey and shortening. Blend until combined and dough ball forms.
- Using a cookie scoop or tablespoon, form dough into cookie balls. Place on a large baking sheet lined with parchment paper. Gently press cookies flat with your hand.
- Bake at 350F for about 10-12 minutes or until cookies start to brown. Remove from oven and let cool completely on a wire rack.
- Meanwhile, open can of coconut milk. Scrape out the cream that should be at the top (the thick part). Put cream in a mixing bowl.
- Keep the thin coconut water remaining in the can to use in smoothies, cereal, etc.
- Using the whisk attachment on a stand mixer or using a hand mixer, beat the coconut cream, honey and vanilla until blended and fluffy – about 1-2 minutes.
- Spread a thin layer of coconut cream onto half of the cooled cookies. Top each with remaining cookies.
- Store cookies in a sealed container in the fridge – if they make it that long 🙂
Here is today’s motivation!