For a healthy twist on your favorite childhood cream pies, you need to make these Matcha Oatmeal Chocolate Cream Pies with our new Matcha Latte Collagen Peptides!
- 1 cup all purpose flour
- 1 cup rolled oats
- 2 scoops GLW Matcha Latte Collagen Powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup vegan butter or regular butter, room temperature
- ¾ cup dark brown coconut sugar (with molasses)
- 1 egg
- 1 tsp vanilla extract
- ½ cup full fat coconut milk
- 3.5 ounces dark chocolate, chopped
Serving Size: 1 cookie
Preheat the oven to 350 F and prepare a baking sheet with parchment paper.
In a mixing bowl, stir together the flour, oats, matcha collagen powder, baking soda and salt.
In another bowl, use a hand held mixer to beat the butter and coconut sugar together for 2 minutes and creamy. Add in the egg and vanilla and continue mixing until incorporated. Add the dry ingredients to the wet and use a rubber spatula to stir until no dry spots remain.
Use a 1 ½ inch cookie scooper to scoop cookie dough onto the baking sheet about 2 inches apart. Bake the cookies for 8-9 minutes and don’t over bake. Let the cookies cool on the baking sheet for 10 minutes before transferring them to a cooling rack to continue cooling completely.
While the cookies cool, chop the chocolate and place it into a heatproof bowl. Add the coconut milk to a small pot over medium heat. Bring the milk to a simmer and then remove from heat. Evenly pour the hot milk over the chocolate and let it sit for five minutes before stirring smooth. Lightly cover the chocolate with plastic wrap and let it sit for 30-60 minutes, stirring occasionally. The chocolate is ready when it is still pourable but able to hold somewhat of a shape. Use a spoon to dollop chocolate into the center of half of the cookies and then sandwich with the remaining cookies.
*Cookies are best if kept at room temperature for the first 24 hours and then chilled for up to 3 days.
**For a more vibrant green cookie, add 2 drops of natural green food dye.