A summer twist on what seems to be yall's favorite dessert to date. Oatmeal creme pies blueberry style!
These are so easy and could not be more fun to assemble. Fold in fresh blueberries, add sprinkles, or just devour as is-- fair warning, they are really really good.
WET
2 flax eggs ( 2 tbsp flax meal + 3 tbsp water)
1/3 cup coconut sugar
2 tbsp maple syrup
1 tbsp molasses
2 tbsp unsweetened applesauce
3 tbsp ghee or coconut oil, melted
DRY
1 cup GF oat flour
1/2 cup GF oats ( rough chopped)
1/2 cup almond flour
¾ tsp cinnamon
½ tsp sea salt
½ tsp baking soda
½ tsp baking powder
1/2 cup dried blueberries
FILLING
1 cup cashews ( soaked in water minimum 4 hrs, after soaked yields 1.5 cups)
3/4 cup frozen wild blueberries ( this kind has a sweeter flavor)
½ cup coconut cream
¼ cup coconut shreds
1.5 tbsp lemon juice
2 tbsp maple syrup
1.5 tsp vanilla extract
Pinch sea salt
D I R E C T I O N S
Prepare your filling first. This can be made ahead of time so it has time to chill in your fridge. Combine all ingredients into your blender. Blend until smooth and creamy. Scrape down the sides as needed until you get a smooth and creamy icing! Transfer to a container and let sit in the fridge at least an hour (preferably more) before using. It will continue to thicken as it chills.
Preheat your oven to 350F. Line a baking sheet with parchment paper. Prepare you flax eggs in a small bowl.
In a mixing bowl add all your dry ingredients and whisk to combine. In another large mixing bowl, add all your wet ingredients (minus your flax eggs). Whisk until all combined. Now whisk in your flax eggs.
Fold your dry ingredients into your wet, until all is mixed. Now fold in your dried blueberries.
Roll your dough into ping pong sized balls, and then flatten into a cookie, about an inch thick. Repeat until there is no batter left.
Bake for 10-12 minutes or until golden brown. Allow to cool for 10 minutes before eating and COMPLETELY before icing!
