Gluten and Dairy-Free Oatmeal Creme Pies

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Try making these Gluten and Dairy-Free Oatmeal Creme Pies for your next dessert option! Gluten-free oats provide the perfect amount of complex carbohydrates and fiber to balance blood sugar levels. They also help lower cholesterol levels and promote bowel regularity. Honey is packed with antioxidants and helps promote gut flora balance. Coconut oil improves brain function, helps regulate thyroid function, and serves as an excellent source of fiber. Enjoy!

Ingredients:

Cookies

  • 2 eggs

  • 1 cup dairy-free butter

  • 1.5 cups coconut sugar

  • 1 tbsp vanilla extract

  • 1 cup gluten-free oat flour

  • 2 cups gluten free whole oats

  • 1 cup gluten-free all-purpose flour

  • 1 ½ tsp xanthan gum

  • ½ tsp sea salt

  • 1 tsp baking soda

Filling

  • ½ cup palm oil shortening at room temperature, soft

  • ½ cup coconut oil softened, but solid

  • ¼ cup honey

  • ⅓ cup + 1 tbsp tapioca flour

  • ⅛ tsp sea salt

  • 1 ½ tsp pure vanilla extract

Instructions:

1) Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.

2) In a stand mixer, add in the eggs and butter on medium speed for 2 minutes or until fluffy.

3) Add in the coconut sugar and vanilla extract and mix for about 1 minute on medium speed.

4) Toss in the oat flour, whole oats, all-purpose flour, xanthan gum, sea salt, and baking soda, and continue to mix on medium for an additional minute.

5) Form cookies with the dough and evenly line on the baking sheet. Bake in the oven for 15 minutes or until cookies are golden. Allow to cool for at least 4 hours before combining with the filling.

6) While the cookies are cooling, begin to make the frosting.

7) Add the shortening and coconut oil to the stand mixer and mix until fluffy. Add in the honey and beat on low until combined.

8) Add the tapioca flour, sea salt, and vanilla extract, and mix until creamy.

9) Transfer the frosting to the refrigerator and allow to chill until cookies are ready to be frosted.

10) After the cookies have cooled for at least four hours, fill a pastry bag with the frosting and frost the bottom of one cookie. Take another cookie and combine with the frosted cookie to make a creme pie.

11) Transfer finished creme pies to an airtight container and store in the refrigerator for up to four days. Enjoy!