Fall Spiced Oatmeal Cream Pies

• 1 ½ cups of gluten free baking flour
• 1 cup of gluten free rolled oats
• ¼ cup of chopped pecans
• ¼ cup pumpkin seeds
• ¼ cup dried cranberries
• 1 tbsp cinnamon
• 1 tsp nutmeg
• 1 tsp baking soda
• ¼ tsp sea salt  
• 8 soaked pitted medjool dates
• ½ cup maple syrup
• ½ cup creamy nut butter
• ¼ cup non-dairy milk
• 1 tsp vanilla extract
  

• 1 cup raw soaked cashews
• 1 can of full fat coconut cream
• ¼ cup powdered monk fruit sweetener (I used Lakanto brand)
• 1 tbsp coconut oil
• 1 tbsp vanilla extract  
  

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Top cookies with pecans before you bake!

1. Start by preheating your oven to 350 degrees Fahrenheit and line a baking tray with parchment paper.
2. Next add all of your dry cookie ingredients to a large mixing bowl. Stir until fully combined.
3. Then, to a high speed blender or food processor, add your soaked pitted medjool dates, nut butter, maple syrup, non-dairy milk and vanilla extract. Blend until smooth and creamy.
4. Add your wet ingredients to your dry and mix until fully combined. If the dough seems to be too wet, add more rolled oats and stir.
5. Using a cookie scoop, portion out 12 cookies onto the lined baking tray pressing the cookies down slightly into even disks. If you want, add a pecan to the top of each cookie.
6. Bake for about 12 minutes.
7. While cookies are baking, prepare your buttercream by adding your soaked cashews, coconut cream, monk fruit sweetener, coconut oil and vanilla extract into a high speed blender. Blend until smooth and creamy.
8. Add more coconut cream if needed, but remember, you want the buttercream to be thick, and it will thicken slightly in the fridge.
9. Add your buttercream to a jar or bowl and store in the refrigerator.
10. Remove cookies from the oven once fully baked and let cool.
11. Once cookies have fully cooled, remove buttercream from the refrigerator and add your buttercream to 6 of the cookies. The cookies are thick so add a generous amount of buttercream. Top with another cookie and serve!