These oatmeal raspberry sandwich cookies are no bake, gluten free and the perfect healthy way to indulge in something sweet.
Somehow, I’ve gone almost 33 years (ugh, the fact that that happens in 5 days makes me sick to think about) without ever trying an oatmeal cream cookie/pie. Sure, I remember the Little Debbie’s packaging all over the grocery store with them but when there were yodels and cupcakes to be had, oatmeal cream pies didn’t stand a chance.
Fast forward to adult life that includes living with an oatmeal cookie obsessed husband and the fact that I tend to make better health decisions now than at 8 and we have no bake oatmeal raspberry sandwich cookies to talk about today.
I joke with friends that there should be a big “X” through the “Running” part of this site’s name since running doesn’t really happen much anymore in these parts, but after these cookies and the use of a shot glass since my kitchen is devoid of a circular cookie cutter, I’m thinking it “Ghetto-ized Kitchen” might be a better name option. Seriously though, it was the perfect size and I’m glad I didn’t end up pulling the trigger on the nested set of circular cookie cutters I had open on Amazon all day because there’s really no need.
These oatmeal sandwich cookies, ghetto or not, are a far cry from Little Debbie. First of all, they’re no bake. Can I get an amen? Secondly, the ingredient list consists of 6 very good for you foods. But most importantly, they taste incredible. A fresh raspberry and coconut butter puree is sandwiched between the perfect gluten free oatmeal cookie. Made with Bob’s Red Mill gluten free rolled oats and medjool dates, these are cookies that can be eaten any time of day, not just for dessert.
They’re also a great way to avoid thinking about the fact that you legitimately enter your mid-thirties in less than week. #givemeallthecookies
*This post is sponsored by Bob’s Red Mill whose products I use all the time and love. All opinions and content are my own.