Vegan Pumpkin Oatmeal Cream Pies
Made with Native Forest Organic Simple Coconut Cream by @feastingonfruit
Gluten-Free Pumpkin Oatmeal Cookies sandwiched between a thick layer of pumpkin spice coconut filling!
These delicious cookies are made with a base of almond butter, pumpkin puree, coconut sugar, rolled oats, and almond flour.
While the deliciously creamy coconut filling is made with Native Forest Organic Simple Coconut Cream!
Our brand new Native Forest Organic Simple Coconut Cream contains no guar-gum and is unsweetened, making it perfect for this recipe!
This recipe is both vegan and gluten-free, and it’s sweetened with molasses and coconut sugar.
Whip up these cookies for a Halloween party, Thanksgiving, or just a simple fall treat!
Get the recipe below!
egan Pumpkin Oatmeal Cream Pies (gluten-free too!)🎃 Made with Native Forest Organic Simple Coconut Cream by @feastingonfruit Get the yummy fall recipe below👇 😋
Pumpkin Oatmeal Cookies
-1/2 cup (125g) almond butter
-1/2 cup (120g) pumpkin puree
-1/2 cup (70g) coconut sugar
-2 tbsps molasses
-1 tbsp almond milk
-1 tsp vanilla extract
-1/2 cup (50g) rolled oats
-3/4 cup (55g) almond flour
-1/2 tsp baking soda
-1/4 tsp salt
-1 tsp pumpkin pie spice
-1 can @edwardandsons Native Forest Organic Unsweetened Simple Coconut Cream (chilled at least 24 hours)
-1 tbsp maple syrup
1/2 tsp pumpkin pie spice
Whisk together almond butter, pumpkin, coconut sugar, molasses, milk, and vanilla. Add dry ingredients and mix to form a thick dough. Scoop onto a lined baking sheet, and gently press down the tops to help them spread. Bake for 15-17 minutes at 350°F. Cool 15 mins on the pan (they are fragile when hot), then transfer to a cooling rack to cool completely. Scoop out just the solid part from the can of coconut cream. Whip together filling ingredients with a hand mixer until fluffy. Chill 1 hour to thicken. Spoon a dollop of cream on one cookie, sandwich with another, and ea