Snow Day Fun : Allergy-Free Oatmeal Creme Pies

The Brownies are snowed in again! Kansas City was is under a winter storm warning until Wednesday morning. With family home, I decided to test recipes to share with you.  

Most of the recipes I've posted on the blog are from The Food Allergy Mama's Baking Book by Kelly Rudnicki. I love her book and was happy to receive her latest book, Easy Fast Meals.  After reviewing some of the recipes, I knew I wanted to try her Oatmeal Cream Pies. I grew up with Little Debbie snacks and the oatmeal cream pies were my favorite. Mastering this recipe would allow me to share those joys with Catherine, who otherwise wouldn't be able to eat them. I hope your family enjoys this recipe as much as mine.

Makes 24

Cookies

3/4 cup dairy-free and soy-free margarine, softened

13/4 packed cups light brown sugar

1/2 cup unsweetened applesauce

1 teaspoon vanilla extract

2 tablespoons water

21/4 cup of gluten-free all purpose flour( I used Bob's Red Mill)

1/2 teaspoon xanthum gum

1 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1 teaspoon baking powder

2 teaspoons baking soda

1/2 teaspoon salt

2 cups gluten-free steel cut oats (I used Bob's Red Mill)

Creme Filling

4 cups confectioners' sugar

2 teaspoons cream of tartar

21/2 teaspoons vanilla extract

5 tablespoons of rice milk

1/2 cup dairy-free shortening

Preheat the oven to 425 and line 3 baking sheets with parchment paper.

Make The Cookies:

• In a bowl of an electric mixer fitted with the paddle attachment, combine the margarine, brown sugar, applesauce, vanilla, and water and mix until combined well.
• In a medium bowl, combine the flour, xanthum gum, cinnamon, nutmeg, baking powder, baking soda, and salt using a wire whisk. Add to the margarine mixture and mix well.  Stir in the oats using a rubber spatula.

• Use a mini cookie scooper to scoop the dough 1 inch apart onto the prepared baking sheets.  Bake for 7 to 10 minutes, until golden brown.  Let cool completely on the baking sheets.

While The Cookies Are Baking, Make The Filling:

• Combine all the filling ingredients in the bowl of an electric mixer fitted with the paddle attachment and mix until creamy.
• When the cookies are cooled, spread a generous amount on the flat side of one cookie, then top with another cookie, flat side down.  Wrap each "pie" in plastic wrap; they will keep for two days.