“Oatmeal Creme” Pies (grain-free!)

Oh how I wish I could claim this recipe as my own. These are just delightful (and dangerous)! I made a double-batch last night…and I’m afraid they aren’t going to last the rest of today! This recipe comes to us from The Urban Poser. Go check out her blog and fabulous photos of these cookies! The base of this cookie recipe is very similar to my Almond Butter Dark Chocolate Chip Cookie recipe. I will note the few minor changes I made to the recipe, but the original recipe is fabulous the way it is! Enjoy these and try not to eat too many!

“Oatmeal Creme” Pies (grain-free, egg-free, dairy-free and no refined sugars!)

Cookie Ingredients:

1 cup creamy almond butter
1/3 cup raw honey
2 tsp. vanilla extract
3 Tbsp. water
1 Tbsp. ground chia seeds (I ground mine in a coffee grinder)
1 1/2-2 tsp. cinnamon
1/8 tsp. nutmeg
Scant less than 1/2 tsp. salt
1/2 tsp. baking soda
1/2 cup shredded unsweetened coconut
1/2 cup raisins

Cookie Directions:

1. Preheat oven to 350 degrees.
2. Mix all the cookie ingredients together in a large bowl. Allow to set a few minutes so that the chia will bind the batter.
3. Line a cookie sheet with parchment paper. Drop spoonfuls of dough unto the the paper. (I made mine small…so I could make LOTS of oatmeal cream pies…you can also make them big and have giant ones.)
4. Bake cookies in preheated oven for 8-12 minutes (or until lightly browned on top).
5. Remove cookies from oven and press down gently with a small piece of parchment paper to flatten (be careful not to push too hard to break the cookies).
6. Cool completely.

Marshmallow Creme* Ingredients:

1 cup water (split in half)
1 cup raw honey (I made one batch with 2/3 cup honey and another batch with 1/2 cup honey–both worked well for me!)
1 Tbsp. gelatin (I did 1 packet of gelatin which is a bit less than 1 Tbsp.)
1 tsp. vanilla extract
pinch of salt

*NOTE: This makes a lot of marshmallow cream–I made a double batch of cookies last night with a single batch of marshmallow creme only using 1/2 cup honey and had a lot leftover. I just poured the extra into a parchment paper-lined pan and plan on cutting it up into marshmallows to make Rocky Road Brownies.

Marshmallow Creme Directions:

1. Put 1/2 cup water and gelatin in a large bowl. Set aside.
2. Put the other 1/2 cup water, honey, vanilla and salt in a medium saucepan and cook over medium heat.
3. When the mixture begins to boil,  insert a candy thermometer.
4. Continue to boil until mixture reaches 240 degrees (which is soft-ball stage).
5. Remove mixture from stove and slowly pour into bowl with gelatin. Mix on high with wire whisk attachment on a stand mixer. (I used a hand mixer with a whisk attachment and it worked great.)
6. Mix until the mixture becomes thick like marshmallow creme. (This could take up to 10 minutes.)
7. Spread creme on bottom-side of a cookie as thick as you like. Top it off with another cookie to make a “sandwich”. DEVOUR AND ENJOY!

I made these last night and the picture was taken this morning. I found they are just as good the next day! You can read Urban Poser’s notes and her original recipe here. Thank you, for this great recipe!

This was shared at Allergy Free Wednesdays, Pennywise Platter and Fight Back Fridays!

This post may contain affiliate links for which I may receive compensation. Thanks!
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