gluten-free // vegan

@healthylittlevittles used our Original Superfood Oats in these Oatmeal Whoopie Pies, so you know that they’re good on taste AND nutrition!

Ingredients
Oatmeal Cookies
1/2 cup vegan/plant butter
3/4 cup coconut sugar
1 + 1/4 cup gluten free flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons plant milk
1 cup Purely Elizabeth Original Superfood Oats
Cream Filling
1/2 cup vegan/plant shortening
1/2 cup vegan/plant butter
1/2 teaspoon pure vanilla extract
2 cups organic powdered sugar

Directions
Preheat the oven to 350 degrees F. Beat the butter until smooth, then add the coconut sugar and beat until well combined. In a separate bowl combine the flour, baking soda, and salt and then slowly add it to the butter mixture beating it until well combined. Turn your beater/mixer off then stir in the milk and oats with a spatula or spoon. Roll 1 tablespoon of batter with your hands into balls and then place them two inches apart on an ungreased baking sheet. Next, flatten each cookie with your hand and bake for 10 minutes. Remove them from the oven and let them cool completely.

While the cookies are cooling make the cream filling. In a large bowl using an electric mixer, beat the shortening, butter, and vanilla until smooth, then slowly add the powdered sugar and beat until the filling is sturdy. Pipe or spread the bottom of half the cookies with filling and place another cookie, bottom side down, on top. Keep leftover cookies stored in an airtight container on the counter for up to 3 days.