• Start by mixing the dry ingredients in a medium to large-sized bowl. This includes oats, oat flour, baking soda, baking powder, cinnamon, and salt. Set aside.
• In a large bowl, lightly beat together the coconut sugar, ghee (room temperature), maple syrup, and vanilla extract using a large spoon. Then add in the egg and continue to mix until all wet ingredients are well incorporated.
• Add the dry ingredients to the large bowl of wet ingredients. Mix until the cookie dough forms and everything is well incorporated. Cover the bowl and chill the dough for 1 hour (longer if needed, up to 24 hours).
• After chilled, portion the cookies into evenly sized 1 inch balls. Round the balls with your hands to ensure they are even.
• Place cookies on a lined baking sheet and bake at 350 degrees for 10-12 minutes. My oven was perfect at 10 minutes. Remember, your cookies will continue to bake on the sheet so pull from the oven when they are slightly doughy to continue cooking as they cool.
• Allow the cookies to cool completely. Once cooled, fill the cookies with the coconut cream, whipped cream of your choice, or even ice cream! This recipe makes 16 cookies and 8 sandwich cookies.

For the Filling:

• Place the can of coconut cream in the refrigerator for 24 hours, or at the very least overnight. This is very important to get the desired consistency. I usually keep a can of coconut cream chilling in the fridge at all times instead of storing them in the pantry. See above for more tips on using coconut cream.
• About 30 minutes before whipping your cream, add a medium/large bowl and the beaters (to the hand mixer) to the freezer to chill. This is an extra step but will make sure your cream thickens as it's beating.
• Add your coconut cream to the chilled mixing bowl. Make sure to carefully remove it from the can and ONLY get the cream, not the coconut water. After chilling the can, the cream and coconut water should separate, leaving the cream on top and water on the bottom.
• Using a hand mixer or stand mixer, beat the coconut cream for 5 minutes or until fluffy. Once the cream has whipped up, add the vanilla extract and coconut sugar to sweeten. Beat until incorporated.
• Add your whipped coconut cream from the bowl to a ziplock bag. (TIP: place the ziplock bag in a small glass to get all the cream to the bottom corner). Snip the corner and pipe the cream onto one cookie. Sandwich the other cookie and enjoy!
• Store the coconut cream & oatmeal cream pies in the refrigerator after making.