N’oatmeal Raisin Cream Pie Cookies
If you’ve ever enjoyed the goodness of a homemade oatmeal raisin cookie & the delightful flavor of a cream pie stuffed cookie, then you’re in for a big treat with these N’oatmeal Raisin Cream Pie Cookies.
I truly think of all the cookies I’ve ever made, this one has to be my new favorite. The texture of the cookie is absolutely perfect with a firm outside & soft chewy inside. This texture is hard to accomplish when using grain-free flours & I am super excited about this little guy. And when you add in the creamy icing center with a perfectly tangy pizzazz, you will be blown away that this cookie is actually a better for you version of any other cream stuffed cookie you’ve ever eaten.
Making cookies from whole food ingredients makes everyone feel good about adding a little sweetness to life & not feeling guilty about deciding to do so! Plus using whole food ingredients means you aren’t left with a sugar high or crash after you enjoy them.
I’m so excited for you to make these N’oatmeal Raisin Cream Pie Cookies & experience the amazing goodness for yourself!
N’oatmeal Raisin Cream Pie Cookies
INGREDIENTS
for the cookie:
2-1/4 cups almond flour
1/2 cup maple syrup
1/2 cup raisins
1/2 cup sliced almonds
1/4 cup arrowroot flour
1/4 cup avocado oil
2 tablespoon coconut sugar
1 tablespoon vanilla extract
1-1/4 teaspoons cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
for the cream icing:
1-1/2 cups organic powdered sugar OR
powdered monk fruit sugar
3/4 cups palm shortening
1 tablespoon + 2 teaspoons lime juice
DIRECTIONS
preheat the oven to 350°.
combine almond flour, arrowroot flour, raisins, sliced almonds, coconut sugar, cinnamon, baking powder, baking soda & salt in a medium size glass bowl.
then mix maple syrup, avocado oil & vanilla together into a medium size mixing cup. pour the wet ingredients into the dry & stir well. continue stirring until thoroughly combined.
using a small cookie scoop, scoop out dough onto a parchment lined cookie sheet. wet the palms of your hands & gently press the dough flat.
bake cookies 8-10 minutes, watching for edges to get golden. continue cooking in batches until all the cookies are done. then cool completely (suggested 1 hour).
once the cookies are cooled, add the powdered sugar, palm shortening & lime juice to the bowl of an electric stand mixer & mix on low until completely combined.
evenly distribute the cream icing to the bottom (flat) side of half the cookies, then use the other half to press onto the iced cookies to create a sandwich.
store cookies in an airtight container at room temperature up to 5 days.