Make a healthy version of one of one his favorite treats - Little Debbie Oatmeal Pies, of course. Now, I'm sure this isn't the healthiest cookie around, but it is a whole lot better than the plastic wrapped version from the local food store. And boy do they taste better!
Adapted from Williams Kitchen
1 1/2 cups whole wheat flour
1 tsp baking soda
1/2 tsp sea salt
1/2 tsp cinnamon
3 cup uncooked rolled oats
1 cup unsalted grass fed butter, at room temp
1/4 coconut oil (purchase here)
1 cup sucanat
1/2 cup evaporated cane juice
1 large free range egg
2 tsp vanilla extract
Preheat your oven to 375 degrees. Line baking sheets with parchment paper. (I just love this stuff, don't you)
In a medium size bowl whisk together flour, baking soda, salt and cinnamon. Stir in oats. Set aside.
Using an electric mixer, beat butter, coconut oil, sucanat, and evaporated cane juice until well blended. Add egg and vanilla and mix well. Gradually add the flour mixture until all of it is well incorporated.
Drop dough by rounded tablespoonfuls about two inches apart on your prepared baking sheets. Bake for about 8-10 minutes. Cool on the sheets for a couple of minutes before transferring to a wire rack to cool completely.
1/2 cup unsalted grass fed butter, at room temp
2 cups confectioners sugar (learn how to make your own here)
2 tbp heavy cream (we scooped the cream off the to of our milk)
1 tsp vanilla extract
Combine all ingredients in a medium bowl. Using an electric mixer, start on low speed and beat until everything is incorporated. Then increase the speed and whip until the filling is light and fluffy.
Assemble cookies by spreading one tablespoon of filling over a cookie and topping with a second cookie. Make sure your cookies are cool or your filling will melt like ours did a bit. Still taste yummy, but not as pretty.
Linking up with Scratch Cookin' Tuesday!