When I was in middle school, my Mom always put some sort of Little Debbie dessert in my lunch. I know...they are horrible, but thank goodness our nutritional views have since changes. I loved the cakes, but most of all, I loved the oatmeal cream pies. There was something about the sweet, chewy, oatmeal cookies with the fluffy filling that I just looked forward to indulging in.
I can honestly say that I haven't had one since probably middle school, but the memory of the sweet treats still remains. I was thinking about them last week when I was off in my own little world chopping veggies for a salad at work, and I thought, why not make some rawified ones?
After all, I have been wanting to try making raw oatmeal cookies anyhow, and they were sounding better and better the more I thought about it. I always have plenty of sprouted oats on hand since I eat them for breakfast every morning so it would be easy to make them. I admit I embellished them a little though, making raw coconut oatmeal cookies and drizzling them with chocolate before filling them with the raw coconut cream. They were monsters...huge cookies, almost a meal in and of themselves, but they were wonderful. Way better than those ones I had as a kid. I love revamping childhood faves!
Raw Monster Coconut Oatmeal Cookie Sandwiches
Makes 8 large Cookie Sandwiches
1 cup sprouted oat flour*
1 cup coconut flour**
2 tsp cinnamon
1/2 tsp sea salt
1/4 cup raw coconut nectar
1 medium organic banana, mashed
1 Tbsp pure vanilla extract
4 cups sprouted oats (not dried), divided*
1 1/2 cups shredded coconut
1/2 cup raw cacao powder
1/2 cup raw coconut oil, warmed to liquid
1/4 cup raw coconut nectar
a pinch sea salt
3/4 cup raw cashew pieces (preferably soaked overnight)
1/4 cup coconut water
1 cups fresh young coconut meat (or additional soaked cashews if not available)
3 Tbsp raw coconut nectar
1/4 tsp sea salt
1 teaspoons vanilla and seeds of half a vanilla bean
1/4 cup raw coconut oil (warmed to liquid)
For the cookies, combine the sprouted oat flour, coconut flour, cinnamon, sea salt, and dates in the food processor and process until dates are finely ground.
To make the filling, combine the cashews, coconut, coconut water, sea salt, coconut nectar, and vanilla and process until smooth. Add the coconut oil slowly with the motor running (If the mixture starts to separate and clump, the filling is too cold to emulsify the oil, so warm some of it and process again) until smooth. place in a bowl and put in the freezer, for about 30-45 minutes until it firms up to frosting consistency. Add the coconut nectar, banana, vanilla and 2 cups of the sprouted oats and process until smooth. Remove from the food processor and stir in remaining sprouted oats, and shredded coconut until well combined and evenly distributed. Roll dough into 16 balls, and place on a dehydrator sheet. Flatten to 1/2 inch thick to form cookies. Dehydrate for 12 hours or until dried, but still soft in the center. If you do not have a dehydrator you can use the oven, just bake on the lowest temperature and check after a few hours, as they cook faster.
To make the chocolate, whisk together all ingredients until smooth and let sit a few minutes to thicken. Place in a plastic bag and cut the end off. Drizzle over cookies crosswise both ways, then place them in the freezer to set the chocolate.
Meanwhile, to make the cream, combine all ingredients except the coconut oil in the food processor and process until very smooth. With the motor running, add the coconut oil slowly (to incorporate it evenly. if the mixture appears to be separating, warm some of it and add it back in). Place the mixture in the freezer and chill until firmed up to frosting consistency (about 30 minutes to an hour). Once chilled, spread onto half the cookies and top with the other cookies. Place in the fridge for a few hours, and enjoy!
*For sprouted oats, soak raw oat groats for 8 hours, then rinse and drain well and place in a large glass jar covered with mesh or cheesecloth (to allow the oats to breath). Place in a lit area (but not in direct sunlight) and allow oats to sprout for 2-3 days, rinsing and draining well twice a day. For sprouted oat flour, simply dehydrate the sprouted oats until dry.
**For coconut flour, put shredded coconut in a high speed blender or food processor until finely ground (but not too long or you will make butter).