Virtually, at least. If you follow me on Instagram (@yummybeet), you may have noticed I’ve been sharing my Sunday afternoon chocolate chip cookie experimentation for the past few weeks (1, 2, 3). As someone who has never paid much attention to the classic chocolate chip cookie, then meeting someone who has all the opinions in the world about the classic chocolate chip cookie, my feelings on chocolate chip cookies have shifted a touch, too. Of course, I don’t mind scouring the web and my cookbook collection to find the perfect recipe, nor does it bother me to try chocolate chip cookies at every café and bakery in town. The quest continues, though.
As delicious as chocolate chip cookies are, there will always remain a tender, warm, morsel of a spot in my heart for oatmeal cookies. I grew up devouring packaged oatmeal creme pies (the company calling them “creme pies” instead of “cream pies” signalled to the consumer that these were a classy, highbrow snack, obviously), which are full of things I’d rather not eat too often today, so, I made a homemade version with “normal” ingredients. My version is gluten-free, made with buckwheat and chickpea flours, but hold together without crumbling or tasting of sawdust–two common issues with gluten-free baking. The addition of honey keeps the cookies pliable as to not contrast too much with the cozy cream filling. I’ve spiced them with just a hint of cinnamon, which, mhm, often needs to calm down in baked goods (and in general), but used a heavier hand of cardamom, turning these into something a bit more complex, a touch more adult, oh so de rigueur.
And, yes, the gluten-free oatmeal cookie recipe would be great on its own, made larger, with the additional of raisins, gooey chopped dates, and/or chocolate chips; however, I’ve made them specifically for acting as a vehicle for this simple, barely honey-sweetened cream cheese filling. Oh, and no, I’m certainly not stopping you from throwing in a handful of raisins, gooey chopped dates, and/or chocolate chips in the cookie and employing the cream cheese filling to boot.
Until I come up with a chocolate chip cookie recipe I can share on this space, I’ll give you this alternative but no less delicious homemade oatmeal creme pie. No one can deny that cookies are wonderfully in-season every day of the year, making them wonderfully appropriate for today or tomorrow or any day you’re pining for comfort food nostalgia.
Today, I think.
- ½ cup unsalted butter, room temperature
- ⅓ cup packed demerara (dark brown) sugar
- 1 tablespoon honey
- 1 large egg
- 2 teaspoons vanilla extract
- ½ cup dark buckwheat flour
- ½ cup chickpea flour
- 2 tablespoons arrowroot flour (arrowroot starch)
- 1 teaspoon ground cardamom
- ½ teaspoon ground cinnamon
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon xanthan gum
- 1 cup large-flake rolled oats (not instant)
- 4 ounces (1/2 brick) full-fat cream cheese, room temperature
- ⅓ cup coconut oil, melted and cooled slightly (must remain liquified for this)
- 1 tablespoon honey
- ½ teaspoon vanilla extract
- For the cookies: Adjust oven racks to accommodate 2 trays. Preheat oven to 375ºF.
- In a stand mixer fitted with a paddle attachment or in a large bowl with handheld beaters, cream butter, sugar, and honey until pale. Mix in honey, egg, and vanilla. In a separate large bowl, combine remaining (dry) ingredients. Add dry mixture to butter mixture and mix until fully combined. Roll mixture into 2 teaspoon-sized balls and divide between 2 large baking sheets. Gently flatten balls. Bake for 6 minutes, rotate pans, and bake for 4–6 minutes longer, until brown on the bottom and slightly wet in the center. Cool completely on baking sheet.
- For the filling: Clean the bowl of the stand mixture and fix with the whisk attachment. Beat cream cheese until whipped and lump-free (stop scrape down sides once or twice). With the mixer on medium-low, slowly add in liquified coconut oil, followed by honey and vanilla. Stop mixer and scrap down sides. Turn mixer on medium-high and beat until fluffy and fully incorporated. Transfer to a shallow bowl and chill until firm.
- To make the cream pies: Roll chilled filling into 1 tablespoon-sized balls and sandwich between two cookies. Repeat with remaining cookies. Store airtight in refrigerator for 1 week or freeze for up to 2 months.