This recipe was inspired by those little Debbie’s oatmeal cream pie. As we know people with food allergy can’t have them, so I came of with a recipe that is top 8 allergy free and tastes amazing ... Servings 12 Prep Time 1 hour Cook Time 10 to 15 minutes


Cookies 1 cup Spectrum Shortening 1 cup firmly packed brown sugar 1 cup granulated sugar 1/2 cup dairy free milk 1 teaspoon vanilla 2 cups (280 grams) NEW! GUM FREE Artisan Baker's Blend 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon ground cinnamon 1 teaspoon salt 3 cups oats (for best results I recomment Double Protein Oats (zegofoods)) Filling 1 cup Spectrum Shortening 3 cups powdered sugar 2 teaspoons Vanilla 3 to 4 Tablespoons water 1/2 teaspoon salt


Preheat oven to 350 F (electric) or 325F (gas). Line cookie sheets with parchment paper. In a large bowl, beat shortening and sugars until creamy. Add dairy free milk and vanilla; beat well, until mixture is light and fluffy. In a separate bowl, blend flour, baking soda, baking powder, cinnamon, and salt. Blend the two mixtures together until evenly combined, then add oats and mix well. Drop dough by using a large 4oz ice cream scoop / cookie scoop - about 1/2 c. For accuracy weigh each cookie at 4 ounce. Place cookies onto prepared parchment paper lined sheet and press to flatten slightly. Bake for 10-15 minutes. Remove from oven and cool 1 minute on cookie sheets; remove to wire rack, sliding the entire sheet (with parchement paper) onto the rack, and allow to cool completely.. Make cookie sandwich filling: Cream together shortening, powdered sugar, vanilla , salt and water until nice and fluffy - add a bit more water if necessary. Place icing in small pastry bag or large zip lock bag, until you are ready to fill cookies. To fill cookies - place half the cookie upside down on the cooking rack and cut off the tip of the zip lock bag or pastry tip. Squeeze a small portion - you want make round mound about 1 ounce - on top of the cookie and the place the other cookie on top of the mound of filing. Press lightly, until the filling evenly comes to the edges of the cookie sandwich. Store in an air tight container for several days, or in the fridge for a week.