Cookies · Dessert

Oatmeal Cream Pies

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We were recently having dinner with friends and the topic turned to favorite childhood snacks – specifically the ones that concluded a sporting event’s win or defeat. My memory was swift and sweet. Summer nights for me were filled with softball. From the moment I could toddle my father had me holding a bat and glove, and what began as coaches pitch led into a love for the game through early adulthood.

Memories of teammates on the field flooded my mind – the smell of the infield dust and broken in baseball gloves still ripe in my nose. Each family would rotate turns bringing snacks – typically the boxed Little Debbie numbers on rotation. Star crunch were my personal favorite.

As every one recalled their favorites, both men mentioned Oatmeal Cream Pies as one of their top choices. Naturally, I had to follow up by making these for them!

I created a version of this recipe years ago for my husband, but have tweaked the recipe since. I love this version and none are the wiser it’s gluten free. That being said, feel free to substitute a mixture of 1 cup unbleached + 3/4 cup whole wheat flour if you prefer them to be made with flour.

May your memories be sweet, and shared amongst friends.

Recipe yields approximately one dozen sandwiches.

~Julia

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Ingredients:

For the Cookies

1 stick butter, room temp
1/2 cup organic pure cane sugar
1/2 cup brown sugar, packed
1/2 cup no sugar added applesauce
1 tbsp. vanilla extract
1 tsp. baking soda
1 tbsp. cinnamon
3/4 cup gluten free 1:1 flour mix
1/2 cup almond flour
1/2 cup sprouted brown rice flour
1 cup rolled oats (not the instant)

For the Filling

3 cups powder sugar
1 cup Nutiva brand palm shortening (or vegetable shortening)
1/4 cup almond milk (or whole milk)
1 tbsp. vanilla extract
2 tsp. cinnamon
1/4 tsp. cardamom
1/8 tsp. cream of tartar

Method:

  1. Preheat oven to 350. Line baking sheets with parchment paper or silpat liners.
  2. In your Kitchen Aid mixer fitted with paddle attachment, cream the butter and sugars together about 3 minutes. Add the applesauce and vanilla, mix.
  3. Add the baking soda, cinnamon, flours and oatmeal: mix until combined. Do not over mix or the batter will become gummy.
  4. Drop teaspoon sized dollops onto lined cookie sheets and bake 10-12 minutes or until lightly browned. Cool completely.
  5. While cookies are baking, using your whisk attachment on the Kitchen Aid mixer, add 1 cup of the powder sugar, shortening, milk and vanilla to the bowl and mix on medium speed for 5 minutes.
  6. Add remaining 1 cup powder sugar, cinnamon, cardamom and cream of tartar and mix on medium speed for an additional 5 minutes.
  7. Once the cookies are completely cooled, spread a layer of filling on the bottom of a cookie and top with a second cookie to form your sandwich. Finish with remaining cookies and filling.

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