I am so excited about these! I ran to the store last night to pick up more ingredients for…um…my third batch in one week. 🙂 Hey…let’s be honest. We have all had those treats that we have made multiple times in a week, right?! 🙂 These are so tasty. Plus, they are great for anyone following the autoimmune protocol. 🙂 Read more about the autoimmune protocol here. Enjoy! 🙂

“No” Oatmeal Creme Pies

Ingredients
For the Cookies:

1 cup mashed sweet potato, cooked
1/4 cup coconut oil
1 gelatin egg substitute (gelatin egg substitute ingredients below)
1 tsp vanilla
1/2 cup mejool dates, gently packed (3 oz)
1 1/2 tsp lemon juice
1/3 cup coconut flour
2 tsp cinnamon
1/2 tsp salt
1 tsp baking soda
1/2 cup unsweetened shredded coconut

For gelatin egg substitute:

1 tbsp gelatin (I like to use this brand. It has excellent health benefits and is a great protein
source.
1 tbsp room-temp water
2 tbsp boiling water

For Creme Filling

6 tbsp water, divided
1 tbsp gelatin
1/3 cup honey. Use raw if at all possible. This will provide extra health benefits as well.
pinch sea salt

Directions
For Cookies:

Preheat oven to 350. Line 2 cookie sheets with parchment paper.
Make gelatin egg substitute: In small bowl, whisk 1 tbsp gelatin into 1 tbsp room-temp water. Add 2 tbsp boiling water. Whisk vigorously until combined and frothy. This is used in place of an egg.
In food processor, add first six ingredients: sweet potato, coconut oil, gelatin egg substitute, vanilla, dates and lemon juice. Process until smooth.
Add all remaining ingredients except for shredded coconut: coconut flour, cinnamon, salt, baking soda. Process again until smooth.
Add coconut and pulse to incorporate (or stir it in by hand).
Let sit 4-5 minutes to let coconut flour expand.
Spacing evenly apart, drop approximately 10 generous tablespoonfuls of cookie dough onto each parchment-lined cookie sheet. I am usually able to get 10 per sheet; you may find you get more depending upon the size you decide to make them. 🙂
Press each cookie to 1/4″ thickness, gently rubbing each cookie into circles.
Bake for 16 minutes, until slightly firm to the touch.
Cool on wire rack. While cooling, prepare the filling.

For Creme Filling:

In a mixing bowl, whisk gelatin into 3 tbsp water. Set aside.
In small sauce pan set over medium heat, whisk together remaining 3 tbsp water, honey and salt. Bring to boil and boil exactly 5 minutes.
Carefully transfer boiling honey mixture into mixing bowl, pouring over rubbery gelatin. Mix on low. Then carefully and gradually increase speed to high, making sure the hot liquid doesn’t splatter out of the bowl. Beat on high for 5 minutes, until the mixture becomes a thick, white marshmallow-y creme.

Assembling the pies:

Right after the creme filling is finished whipping, use a regular dining spoon and spoon dollops of filling onto the back of one cookie. Pick up another cookie and gently press both cookies back-to-back to squish the creme filling to the outsides. Repeat with all cookies.
Serve and enjoy!

This recipe comes from He Won’t Know It’s Paleo.