Gatherings
These cookie sandwiches are gluten free, dairy free, and vegan.

Oatmeal Crème Sandwiches
Yields: 1-1 ½ dozen

Cookie
½ cup coconut oil, melted
½ cup brown sugar
¼ cup Steen’s cane syrup
1 ¼ cups almond flour
1 ½ cups rolled oats
2 cups shredded, unsweetened coconut
½ teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla extract
1 tablespoon non-dairy milk (coconut, almond, oat and so forth.)

1. Preheat the oven to 375 F and line a sheet pan with parchment paper.
Combine coconut oil, sugar, and cane syrup in the bowl of a stand mixer and mix with paddle attachment until creamy.
2. Separately, whisk flour, oats, coconut, salt and baking soda in a bowl then add them to the mixer and beat on low speed.
3. Scrape down the sides of the bowl, add vanilla and milk, and continue mixing on medium speed until the oats start to break down. The dough will be slightly crumbly.
4. Use your hand to pack the dough firmly into a small scoop and then place on the baking sheet.
5. Flatten cookies with a flat-bottom glass or measuring cup. Be sure to put parchment paper between dough and the glass to prevent sticking.
6. Bake the cookies for 12-15 minutes.
7. Let cool slightly then transfer to a cooling rack.
8. Once they are completely cool, flip over half of the cookies and top them with the creme filling (recipe below).
9. Top with the remaining half of cookies to make sandwiches.

Creme Filling 
1 pound powdered sugar
½ cup + 2 tablespoons shortening
1 ½ teaspoons vanilla extract
1/3 cup water

1. Combine all filling ingredients in bowl of a stand mixer and beat with paddle attachment until it comes together and becomes fluffy and smooth.

 

About the Pastry Chef
New Orleans native Megan Walker grew up baking with her mother in their Lakeview kitchen. Later, she honed her craft working at Angelo Brocato’s where she started out scooping ice cream and stuffing cannolis. She is currently the pastry chef at The Station in Mid-City, a coffee house and bakery that she owns with her husband, Jonathan.