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
For the cookies
- 1 cup Bob's Red Mill gluten free oats
- 10 medjool dates, pitted and halved
- 1 tablespoon coconut oil
- 1 teaspoon vanilla extract
For the filling:
- 1/2 cup raspberries
- 3 tablespoons coconut butter
- Combine the oats, dates, coconut oil and vanilla in a food processor and process until a ball of dough forms. Place in bowl and refrigerate for 10 minutes.
- Remove the dough from the refrigerator and place on a piece of parchment paper. Place another piece of parchment paper on top of the dough and roll into a circle with a rolling pin until the dough is about 1/4 of an inch thick.
- Using a small circular cookie cutter (I actually used a shot glass), cut the dough into circle shaped cookies and place on a parchment paper lined baking sheet. Re-roll any excess dough until you get all the cookies you can out of it. Set aside.
- Combine the raspberries and coconut butter in a food processor and process until smooth. You want the coconut butter somewhat warm so that it blends smoothly into the raspberries.
- Spoon the raspberry mixture onto half of the cookies and place the baking sheet in the refrigerator for about 30 minutes until the raspberry mixture has hardened.
- Remove from the refrigerator, place the plain cookies on top of the raspberry filled cookies to create a sandwich.
- Store in the refrigerator.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 115Total Fat: 5gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 2mgCarbohydrates: 20gFiber: 3gSugar: 17gProtein: 1g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
*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.