Oatmeal Creme Sandwich Cookies

These are a family favorite and an occasional indulgence!! They use clean ingredients and are gluten free. These definitely do not last long in our house!!

Cookie Ingredients:

1 1/4 c. grassfed butter

1 c. organic brown sugar

1/2 c. organic turbinado sugar

1 free range egg

2 tsp. vanilla bean paste

1 tsp. molasses

1 1/2 c. gluten free flour blend (We use Bobs)

1 tsp baking soda

1/2 tsp. Himalyan salt

1/2 tsp. Pumpkin Pie spice

3 c. gluten free oats (Again….we use Bobs)

Filling Ingredients:

3/4 c. grassfed butter

1 tsp. vanilla bean paste

2 1/2 c. organic powdered sugar

1 Tbsp. grassfed milk

Preheat the oven to 375 and line baking sheets with parchment paper. In stand mixer, combine butter, sugars and other wet ingredients. Add in flour-oat mixture and mix until combined. Using an ice cream scoop, place dough on sheets and bake for 10 minutes or until golden brown. Cool on wire rack. Mix filling and when cookies are cool, place in between two cookies and enjoy! We keep cookies in the refridgerator. Makes about 20 cookies depending on ice cream scoop size.