From cheering all-day soccer tournaments to comforting a sick child in the wee hours of the morning, a mother’s love constantly inspires selfless actions. Sometimes, motherly love even means creating wholesome and kid-approved versions of her little one’s favorite snacks. Whether you’re treating the soccer team or whipping up an after school snack, these cream pie cookies will bring a smile to your kiddo’s face. And, as a concerned parent, you’ll be happy to know they’re made without gluten or dairy, and packed with healthful ingredients and whole lot of love.
Gluten- and Dairy-Free Oatmeal Cream Pie Cookies
Recipe contributed by Sarena Shasteen
Makes approx. 25 cookies
Ingredients
1 cup Bob’s Red Mill Gluten Free Quick Cooking Oats, processed into a coarse meal
1-¾ cup Bob’s Red Mill Gluten-Free 1–1 Baking Flour
1 cup light brown sugar
½ cup sugar
½ cup raisins, processed into a puree
3 Tbsp. cornstarch
1-½ tsp. baking powder
1 tsp. pumpkin pie spice
1 tsp. cocoa powder
¼ tsp. cinnamon
½ tsp. salt
½ tsp. baking soda
2 eggs
½ cup butter or stick alternative, melted
¼ cup coconut oil, melted
2 Tbsp. molasses
1 Tbsp. vanilla
1 Tbsp. apple cider vinegar
Cream Filling
6 Tbsp. Bob’s Red Mill Gluten Free 1-to-1 Flour
1 cup sugar
1 cup dairy-free stick butter, cold and cut into cubes
1 cup cashew milk
2/3 cup marshmallow fluff
1 tsp. vanilla
Directions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- In a mixing bowl, combine flour, processed oats, cornstarch, baking powder, pumpkin pie spice, cocoa powder, cinnamon, salt and baking soda. Set aside.
- In a stand mixer bowl, combine sugar, brown sugar, raisin puree, melted butter, melted coconut oil and molasses. Mix until well combined. Add in eggs, vanilla and apple cider vinegar and mix again.
- Pour dry mixture into the wet in the stand mixer. Mix until just combined.
- Using a medium, 2-tablespoon cookie scoop, scoop out all dough onto prepared baking sheet, leaving space between them as they will flatten as they bake. This can be done in batches, if necessary.
- Bake for 13 minutes. Don’t allow them to be baked through. Let them cool on the baking sheet and bake the next batch. Transfer all to a wire rack to cool completely.
- While cookies are baking, prepare the filling. In a pot over medium heat, combine flour and cashew milk, stirring constantly to thicken. In about 5-10 minutes, you should have a thick paste. Remove from heat and let cool completely.
- In a clean stand mixer bowl, combine sugar and butter and whip until fluffy and light.
- Add flour-milk paste to the butter mixture, along with the marshmallow fluff and vanilla. Whip until fluffy combined and fluffy.
- Assemble the cookies by filling half of the cookies with the filling and topping with the remaining cookies.