gluten and sugar-free oatmeal cream pies

these tasty treats require a bit of love and work, but the end result is definitely worth it.

cookie:

1 c ghee, room temp

¾ c coconut sugar

½ c soft dates

2 large organic eggs

1 t vanilla

11/2 c gf oat flour

1 t baking soda

1 t cinnamon

½ t sea salt

3 c gf rolled oats

-preheat oven to 350F. line a cookie sheet with parchment and set aside.

-in a blender, add butter, sugar and dates, blend until creamy. add in eggs, vanilla, and salt and blend to combine.

-in a medium bowl whisk together the oat flour, oats, baking soda, and cinnamon. mix in the wet ingredients well. drop 1-2 T of cookie dough onto prepped baking sheet and bake for 10-12 minutes. allow cookies to cool for at least 5 minutes before transferring to a wire rack.

cream filling:

1/2 c coconut butter, softened

¼ c ghee, softened

21/2 c powdered coconut or lakanto sugar

1 t vanilla extract

-add vanilla, coconut butter and ghee to a blender and blend on high for about a minute. gradually add in the powdered sugar until completely incorporated. blend for another minute or so until it thickens up quite a bit.

-once cookies are completely cooled, spread a generous amount of cream between 2 cookies, repeating with the whole batch.