For some strange reason I haven’t been touching the bag of oats sitting in my cupboard lately. I used to have overnight oats and baked oatmeal for breakfast all the time but I guess my love for morning fruit plates have taken over lately and I’ve been less variable in my breakfasts because of it. So today, I decided to dust off my bag of oats and put them to good use by making a batch of oatmeal sandwich cookies. 🙂
Now, I don’t know about you guys but the thing I love most about making cookies is how creative you can get with your batter. I mean, all you need is a basic cookie batter and then you can make it any type of cookie you want just by simply mixing and matching your add-ins of choice! How wonderful and amazing is that? Typically I’m a bit of a traditionalist and I stick to making the good ol’ oatmeal raisin cookie but I decided to go tropical today and added dried mangoes, pineapples, papayas and coconut flakes to mine instead.
Then since I decided to go the tropical route, I decided to fill them with a delicious coconut cream cheese filling to make them even more tropical. But of course, if you decide to use less tropical fruit add-ins, you can always leave out the coconut aspect of the cream cheese filling and make plain cream cheese filling instead 🙂
Ingredients (makes 12 cookies or 6 sandwich cookies)
1/2 cup coconut oil (or margarine or butter)
1/4 cup brown sugar
1/4 cup sugar
1 egg (or mashed banana or flax egg)
1 teaspoon vanilla extract
1 1/4 cups flour of choice
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 1/3 cups oats
2/3 cup of chopped dried tropical fruit (I used mango, papaya, pineapple, and coconut flakes)
3 oz cream cheese softened
3 tablespoons coconut oil (use margarine or butter if you don’t want coconut flavored creme)
1 tablespoon milk of choice
1/4 teaspoon vanilla
1 cup icing sugar
1/3 cup flaked coconut (optional)
The how to:
1. Cream the coconut oil and sugars together in a large bowl. Then stir in the egg and vanilla.
2. Sift in the flour, salt, baking powder and baking soda. Mix everything together until a batter forms.
3. Fold in the oats and dried fruit.
4. Bake at 350F for 8-10 minutes until golden brown.
5. While the cookies are baking in the oven, make your coconut cream cheese filling by beating your cream cheese and coconut oil together. When they are combined, mix in the milk, vanilla, icing sugar and flaked coconut. Stir until smooth.
6. Allow the cookies to cool fully before spreading the coconut cream cheese filling between the cookies.