Remember those Oatmeal Crème Sandwich cookies we all used to eat as a kid? 😬 My mom didn’t let us have them often, but man were they good when we did! But I always got a stomachache afterwards… can’t imagine why 🤷🏻♀️😏... Well, these Oatmeal Sandwich Cookies with Blueberry Crème are a much better alternative 🙌💙 No added sugar and gluten free, everyone will be happy with one of these for breakfast! __________ Grab the recipe below, and make sure to check out my stories today for more fun and simple ways to use @littlebluedynamos blueberries this summer! #sponsored #positivelybluetiful #milknhoneynutrition #littlebluedynamos #blueberrycouncilambassador __________ Ingredients: 1 1/2 cup gluten free rolled oats 2 ripe bananas, mashed 1 tsp cinnamon 10 oz. goat cheese, cream cheese, or dairy free substitute 1 cup frozen blueberries, thawed 1 Tbsp maple syrup (optional) 3 Tbsp coconut flour . Preheat your oven to 375 degrees. Combine the rolled oats, mashed banana, and cinnamon in a bowl and mix together until well combined. Let the batter/dough sit for 10 minutes. Using a small scoop (I used a cookie scoop), scoop the dough onto a parchment lined baking sheet. Gently press the dough balls into flat circles. Bake for 12-15 minutes until cookies are slightly browned and set. Remove from the oven and carefully transfer cookies to a rack to cool completely. . While the cookies are cooling, combine the goat cheese/cream cheese/dairy free substitute, blueberries, coconut flour and maple syrup in the bowl of a mixer and puree until smooth. . Once the cookies have cooled, top half of them with 2-3 Tbsp blueberry cream cheese each. Top with another cookie and enjoy!
