Crem de la Cookie.

I’m pretty sure…no, wait…I’m 100% sure that I’m ready for summer.

Yesterday it was 80 degrees F with a light breeze, and oh, I could see my shadow as I walked down the side walk.

I should really enjoy these “cooler” days because next week I will probably be able to fry an egg on my driveway.

I can’t wait to drown myself in banana sno cones and sun tan lotion.

Bring it!

Now, you all should know by now that I am an absolute cookie connoisseur monster…in  a good way.

I’ve really been digging the use of coconut oil in my cookies.

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BUTTER BE GONE! Wait…don’t quote me on that one.

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My mother is probably shaking her head in shame at this very moment.

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Yes, that is lemon zest in your oatmeal cookie.

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Go with me on this one. It’s super, super, summer-ish-y.

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Pretty much some sunshine all up in your cookie.

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Then I went all “oatmeal cream pie” on you with my own homemade Meyer lemon coconut whipped cream.

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Made w/ coconut milk.

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It’s like biting into a taste of my childhood lunchbox, stuffed with a peanut butter and jelly sandwich, chips, and that magnificent oatmeal cream pie in the tiny plastic wrapper.

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Only, these cookies are a bit crispier…but surprisingly, I like them that way.

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Plus, after adding the coconut cream, these cookie sandwiches develop slightly soft centers, yet still remain crispy on the edges.

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All that lemon…so refreshing.

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But comforting…because oatmeal just says comfort.

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You are super lucky that I am sharing these with you 🙂

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That’s my adult self.

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My child self would have definitely kept these all to herself.

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Well, I might have traded you one in exchange for ice cream money.

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That is a teeny, tiny MAYBE.

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Just stuff your face 🙂

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 You can thank me later 🙂

5.0 from 1 reviews
Meyer Lemon Oatmeal Cream Sandwich Cookies
Author: 
Recipe type: Cookies
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Gluten-free oatmeal cookies zested w/ refreshing Meyer lemon and sandwiched together with a homemade vegan Meyer lemon coconut whipped cream.
Ingredients
  • For the cookies:
  • 1 c. coconut sugar
  • ½ c. coconut oil, at room temperature
  • 1 large egg
  • 1 t. pure vanilla extract
  • ½ c. almond flour
  • ½ c. gluten-free oat flour
  • ½ t. baking soda
  • ½ t. baking powder
  • ½ t. fine sea salt
  • pinch of ground cardamon
  • pinch of ground ginger
  • 1 c. gluten-free rolled oats
  • zest of 1 small Meyer lemon
  • For the Meyer lemon coconut whipped cream:
  • 1 can of full-fat coconut milk, turn the can upside down and refrigerate overnight
  • 1 T. pure maple syrup
  • juice of 1 small Meyer lemon
  • zest of 1 small Meyer lemon
Instructions
  1. For the cookies, preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Set aside.
  2. In a large mixing bowl, beat the coconut sugar and coconut oil together until smooth.
  3. Add in the egg and vanilla and mix again until smooth.
  4. Add in the flours, baking soda, baking powder, salt, cardamon, and ginger. Mix until just incorporated.
  5. Fold in the oats and lemon zest.
  6. Using a small cookie scoop, portion the dough out by rounded teaspoons. Roll each teaspoon of dough into a ball using your hands.
  7. Place each ball of dough on the prepared cookie sheet.
  8. Bake for 10 minutes, or until slightly golden.
  9. Remove and let the cookies cool completely before sandwiching together with the cream.
  10. For the cream, open the canned coconut on the bottom end and scoop out the "cream" layer on top. Discard the liquid part.
  11. Place the coconut cream in the bowl of a stand mixer fitted with a whisk attachment.
  12. Beat on high until small peaks begin to form.
  13. Add the maple syrup and beat again until creamy.
  14. Add the lemon juice and lemon zest and beat again until just incorporated.
  15. Place 1-2 teaspoons of the cream on the center of the bottom part of one cookie, place another cookie on top and gently press down to make a cookie sandwich.
  16. Devour.

MANGIA!!!

 

Comments

  1. These look amazing, Chelsy! I loved oatmeal pies when I was a girl, too, but now have to create your gourmet, adult version 🙂

  2. Those oatmeal cookies almost looks like toffee. So delicious, especially with the coconut oil + coconut cream + lemon screaming tropical flavour throughout! I love that you use more “common” flours in your GF recipes, it doesn’t scare me away like some do!

    • Chelsy says:

      Katy! These things are seriously addicting! I know what you mean about the gluten-free flour thing…I opt to use more “natural” gf flours and stay away from things I can’t pronounce 🙂

  3. Olivia says:

    These literally sound heavenly and I want to make them so badly oh my god. However, do you think there’s any alternative for the single egg in the cookie recipe? I saved this on my little tabs bar to make it in the future and just came across it and drooled but I’m vegan and I just need to make these now oh my gosh x_x

    • Chelsy says:

      You could try a flax egg but I’m not sure if the cookies would spread and be as thin and crispy as they are using a regular egg. This is by far one of my favorite cookie recipes and absolutely delicious!

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