June 7, 2021

Patrick's Oatmeal Cream Pie Sandwiches

Patrick's Oatmeal Cream Pie Sandwiches

This recipe was inspired by those Little Debbie Oatmeal Cream Pies we all know and love...or used to anyway! Since the real ones are very much made with gluten and other common allergens, I've created a recipe for oatmeal cream pies we can all enjoy. Welcome back to your childhood...yummm. Servings 12 Prep Time 90 Cook Time 15 to 20


1 cup firmly packed brown sugar 1 cup granulated sugar 1/2 cup butter or vegan butter (we like Earth Balance)
1/2 cup shortening 3/4 cup dairy free milk or hemp seed milk 1 teaspoon vanilla 3 cups gluten-free oats (We like DOUBLE PROTEIN OATS – GLUTEN FREE OATMEAL by ZEGO) 2 cups (280 grams) ORIGINAL BLEND FLOUR or ARTISAN BLEND FLOUR 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon ground cinnamon 1 teaspoon salt Filling 1 cup butter or vegan butter OR allergy friendly shortening 3 cups powdered sugar 2 teaspoons vanilla 3 to 4 Tablespoons water


Directions for cookies: Preheat oven to 325 F. Line several cookie sheets with parchment paper * it is very very important to line your sheets, and to use as many sheets as possible, since you cannot make these cookies on hot pans*
In the bowl of your electric mixer, cream both sugars, shortening, butter, and milk until smooth, at medium speed, for about 2 minutes. Beat in vanilla and cinnamon. In a separate bowl, combine gluten free oats, flour, baking soda, baking powder, cinnamon, and salt- stirring until well combined. Add this dry mixture to the wet mixture and beat until combined, about a minute at medium speed. Drop dough by using a large ice cream scoop/cookie scoop, or if you really want you can weight each cookie at 4 ounces. Place cookie dough onto ungreased cookie sheets lined with parchment paper. Its best to bake 6 cookies at time on each sheet pan. Press each cookie down gently before baking to ensure even baking. Bake for 10 to 15 minutes and remove from oven. Cool for 1 minute on cookie sheets, then remove to wire rack to finish cooling. Directions for cookie sandwich filling: In a stand mixer with a whisk attachment, cream together shortening, powder sugar, vanilla, and water until its nice and fluffy. Place icing in a small pastry bag or large zip lock bag until you are ready to use. Place one half of the cookie up side down on the cooling rack. Using pastry bag, make a nice round mound of icing on this half of cookie. Place the other half of cookie on top to make a sandwich. Continue this step until all sandwich cookies are filled and assembled. Now, enjoy!