Soft and chewy healthy oatmeal cream pies are sandwiched together with delicious matcha cream cheese frosting to create the perfect dessert. These homemade oatmeal cookies are made gluten-free and refined sugar-free for a nostalgic treat.
You can’t say I didn’t warn you. I definitely told you in my last posts that I have some more oatmeal recipes coming at you and I wasn’t kidding. I’ve been on a real oatmeal kick lately; eating overnight oats every morning except my overnight oats aren’t exactly overnight. I usually make them when I wake up, put them in the freezer for a half hour and then eat them. I like my oats not too soft–like some sort of freak. So there you have it. That’s my big secret when it comes to making oats.
Tomorrow though, I’m going to change things up and I have a fantastic recipe for you involving lemons, blueberries and icing! Lots of delicious icing. You don’t want to miss it so make sure you sign up to never miss a healthy recipe! Sign up below!
Can’t get enough sandwich cookies? They aren’t quite oatmeal cream pies but these Matcha Shortbread Chocolate Filled Sandwich Cookies are just as delicious.
Healthy Matcha Filled Oatmeal Cream Pies (gluten-free & refined sugar-free)
- 3/4 c rolled oats
- 1/2 c gluten-free flour
- 32g vanilla protein PEScience 30% off code PBCHOCO
- 1/4 c coconut sugar
- 2 tbsp ground flax
- 1/4 c coconut oil, melted
- 3 tbsp maple syrup or sticky syrup of choice
- 2-4 tbsp water
- 1 tsp vanilla extract
- 1/4 tsp baking powder
- pinch sea salt
- 2 oz cream cheese
- 32g vanilla protein powder
- 1 1/2 tsp unsweetened matcha powder
- 2 tbsp maple syrup or sticky syrup of choice
- 1 tbsp almond milk
- 1/4 c powdered Swerve or can be replaced with more protein powder
- Preheat oven to 350 F and prepare a baking sheet with parchment paper.
- In a mixer, stir together the oats, coconut sugar, flour, flax, baking powder and salt until combined. Add in the maple syrup, coconut oil and vanilla and mix until combined. Add in the water 1 tablespoon at a time while mixing until a dough forms. This should vary depending on the type of protein you use. Separate the dough into 12 evenly sized balls. It helps if you wet your hands a bit before. Use your fingertips to press them flat. Bake for 13-15 minutes or until edges start to brown.
- Once cooled, place all filling ingredients into a food processor and blend until smooth. Lay each cookie on it's back so the bottom is facing up. Spoon filling into the center of the bottom of each cookie. Place the cookies in the freezer for 10 minutes. Sandwich cookies together and serve. *I like to store my cookies in the freezer and let thaw for 10 minutes before serving.
hi! tell me please what means 3/4 c?
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