A healthier take on a childhood classic, these homemade chai oatmeal cream pies are gluten-free, vegan-friendly, and made with ingredients you can feel good about.
Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
In a medium bowl, cream together the almond butter, coconut sugar, maple syrup, molasses, non-dairy milk and vanilla. Mix well until creamy.
Add in the oats, almond flour, gluten-free oat flour, Chai Bliss, baking powder, and salt. Mix until a thick cookie batter forms.
Using a 2-tablespoon scoop, scoop cookie dough onto the prepared baking sheet. Wet fingers and gently flatten each cookie into a round shape.
Bake in the preheated oven for 10-12 minutes, until the edges are just starting to turn golden brown.
Allow cookies to cool completely. Once cool, spread a bit of frosting on the bottom of a cookie and add another cookie on top to create a sandwich.
Store leftover oatmeal cream pies in a covered container in the fridge for 3-4 days.