Description
An easy summer version of the classic oatmeal cream pie.
Ingredients
Scale
For the cookies:
- 2/3 cup coconut sugar (100g)
- zest of 1 lemon
- 2 eggs, room temperature
- 1/2 cup tahini
- 1/4 cup olive oil
- 1 teaspoon vanilla
- 2 cups rolled oats
- 2/3 cup oat flour
- 1 teaspoon baking soda
- 1 teaspoon sea salt
For the Filling:
- 1/2 cup butter, room temperature
- 1 1/2 cup powdered powdered sugar
- Zest of 1 lemon
- zest of 1 orange
- 1 – 2 tbsp heavy cream or milk of choice
- 2 teaspoons vanilla
- Big pinch of salt
- Strawberry preserves
Instructions
- Preheat oven to 350 degrees F. Line a sheet tray with parchment paper and set aside.
- In a mixing bowl, add the sugar and lemon zest. Rub zest into the sugar until texture is like wet sand. Add the egg, tahini, olive oil, and vanilla. Whisk together until smooth. Add the oats, oat flour, baking soda, and salt, and combine until dough comes together.
- Using a cookie scoop, drop dough balls onto sheet tray, giving cookies space to spread.
- Bake for 10 – 11 minutes, then remove from oven and let cool for about 5 – 10 minutes on the tray before letting cookies finish cooling on a wire rack.
- While cookies cool, prepare the frosting. Add all of the ingredients except the jam to a mixing bowl and whisk until smooth.
- To assemble, sandwich cookies together with frosting and a spoon of jam in the middle. You can decorate the cookies with melted white chocolate and freeze dried strawberries if you like. Enjoy!
- Prep Time: 15
- Cook Time: 15
- Category: cookie
Keywords: oatmeal, oat, cookie