Oatmeal Coconut Moon Pie with Dark Chocolate Drizzle (Inspired by Bon Appetit)
 
 
Author:
Recipe type: Dessert
Ingredients
  • Oatmeal Cookie:
  • 1 and ¼ cups unbleached all-purpose flour
  • ¾ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 2 and ¼ cups old-fashioned oats
  • 2 cups finely chopped dates
  • 1 cup applesauce
  • 1 and ½ cup (packed) dark brown sugar
  • 2 tablespoons coconut oil
  • 1 teaspoon vanilla extract
  • Coconut Cream:
  • ¾ cup coconut cream from one can of full-fat coconut milk (refrigerate to help separation)
  • 2 tablespoons granulated sugar
  • ½ teaspoon vanilla extract
  • Small pinch of salt
  • Chocolate Drizzle:
  • 7 ounces dark chocolate (I used 2 bars of Lindt 70% cocoa dark chocolate)
Instructions
  1. Oatmeal Cookies:
  2. Preheat oven to 350 degrees. Line 3 baking sheets with parchment paper.
  3. Whisk flour, baking powder, baking soda, and salt in a medium bowl. Combine oats and dates in a medium bowl.
  4. Using an electric mixer, beat sugar and applesauce in another large bowl, occasionally scraping down sides of bowl, until smooth, about 2 minutes. Add coconut oil and vanilla and beat to blend. With machine running at low speed, gradually add flour mixture; beat just to blend. Stir in oat mixture with a wooden spoon just to blend.
  5. Measure dough into 36 portions (use approximately 2 tablespoonfuls of dough for each cookie). Divide among baking sheets. Using your hands, gently press down on each dough ball until it's flat and ½ inch thick.
  6. Bake cookies for 12 minutes. Rotate sheets front to back and top to bottom; continue baking until cookies are golden brown and edges have begun to set but centers are still soft (cookies will appear underdone and shiny in centers), 5-6 minutes longer. Do not overbake. Let cookies cool completely on baking sheets.
  7. Coconut Cream:
  8. Using a spoon, skim the top layer of cream from one can of full-fat coconut milk (about ¾ cup of cream) and place it in a chilled mixing bowl with sugar, vanilla, and a pinch of salt. Beat on low speed until small bubbles form, about 30 seconds. Increase the speed to high and continue beating until the cream thickens and light peaks form, about two minutes. Chill the cream until it’s time to add it to the cookies.
  9. Once cookies are completely cool, spread 1 tablespoon coconut cream on the bottom of 18 cookies. Sandwich with the remaining cookies.
  10. Chocolate Drizzle:
  11. Break the chocolate into pieces if using a chocolate bar. Place the chocolate in a microwave-safe bowl. Melt in the microwave, taking it out at 30 second intervals to stir. Drizzle or spoon the chocolate over the cookies.
  12. NOTE: Store the cookies in the refrigerator for up to a week.
Recipe by Healthy Recipe Ecstasy at https://www.healthyrecipeecstasy.com/oatmeal-coconut-moon-pie-with-dark-chocolate-drizzle-df-v/