Why Coconut is So Good for You!

Coconuts are part of the Arecaceae family of plants which is primarily palms including trees and shrubs and originated in the Indo-Malaya area [1]. Coconut is considered to be a fruit and is full of good fats, fiber, and lots of minerals!

By choosing to make your coconut whipped cream with full-fat coconut cream and maple syrup, you are eliminating a very inflammatory ingredient: refined sugar. Refined sugar has been directly linked to chronic inflammation which can lead to other chronic symptoms such as weight gain, fatigue, mood disorders, and pain. [2].

Refined sugars are so inflammatory because they have been highly processed and stripped of any naturally existing minerals typically found in the plant. For example, in a teaspoon of white sugar, you will find that there is absolutely nothing in it except empty carbohydrates. [3]. Now take the pure maple syrup, what I used in this recipe, you will find trace minerals like potassium, calcium, sodium and iron. This is food in its whole form, the way it is meant to be eaten. [4]

Minerals

Copper: Essential mineral in the formation of red blood cells and in supporting cardiovascular health and immune function [5].
Iron: Iron is an essential mineral that your body needs and in plants we have non-heme iron. To increase absorption, consume with foods that contain vitamin C.
Manganese: Essential mineral that plays a role in blood sugar regulation, brain and nerve function and metabolic pathways [6].
Magnesium: The fourth most abundant mineral in the body, it support healthy nerve functions, healthy blood pressure, and detoxification.
Phosphorous: Supports healthy teeth and bones, muscle recovery after working out, and detoxification.
Potassium: Potassium is the third most abundant mineral in your body and functions like an electrolyte (positively charged) once consumed. Electrolytes are important in their role in hydration, blood pressure, heart health, healthy nerve conduction and muscle contractions.
Selenium: Essential in thyroid health, detoxification and helps to make DNA [7] and pasture raised pork has higher levels than conventional.

MCT’s: Medium Chain Triglycerides

A majority of the fat found in coconuts is medium-chain triglycerides or MCT’s which is readily absorbed and utilized for energy by the body. Some health benefits of MCT’s:

• May support healthy weight by promoting the release of peptide YY and leptin, hormones the body produces that promotes fullness.
• May support the body’s sensitivity to insulin [8].
• Coconut oil contains caprylic acid which is a known anti-fungal. Caprylic acid is known to support your gut health by keeping your microbiome balanced, as well as supporting your anti-inflammatory pathways. [9]
• MCT oil can help to lower LDL (bad) cholesterol and increase HDL (good) cholesterol.
  Fiber

Coconuts are loaded with insoluble fiber that helps to support a healthy GI tract. Insoluble fiber promotes optimized movement and elimination of waste products and acts like a sponge by absorbing toxins and eliminating them from the body.

These peanut butter oatmeal raising cookies are so good you won’t believe they are Paleo! A little crispy on the outside, with a soft and chewy center filled with plump juicy raisins, bitter walnuts, nutty coconut for that chewy “oatmeal” texture, and a combination of sunflower butter and tahini to give it a delicious and crave-able peanut butter flavor. I know you will fall in love with these just like I have, and you won’t even miss the gluten and dairy filled oatmeal cream pies!

Paleo “Oatmeal” Cream Pie Ingredients:

“Oatmeal” Cookies:

2 cups Almond Flour
¼ cup Coconut Flour
½ cup Unsweetened Coconut shredded
½ tsp Fine Real Salt
1 tsp Baking Soda
1 tsp Ceylon Cinnamon
1 Large Pasture Egg
1 ½ cups Brown Coconut Sugar
¼ cup Plant Milk
½ cup Brown Butter Ghee* melted
1/3 cup Unsweetened Tahini**
2/3 cup Unsweetened Sunflower Butter**
1 tsp Pure Vanilla Extract
¾ cup Organic Raisins
½ cup Raw Walnuts chopped (opt)

Paleo Cream Cheese Icing

8 ounces Dairy-Free Cream Cheese softened
⅓ cup Pure Raw Honey or Pure Maple Syrup
¼ cup Grass-Fed Ghee softened
1 tsp Pure Vanilla Extract

Paleo "Oatmeal" Cream Pies with Cream Cheese Icing

Amy Lippert

Sweet and tangy Paleo cream cheese icing sandwiched between nutty "oatmeal" raisin cookies are sure to become a family favorite on the first bite.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 14 minutes mins

Course Dessert

Cuisine American

Servings 24

Calories 346 kcal

Equipment

• Large Mixing Bowl
• Measuring Cups
• Measuring Spoons
• Spatula
• Hand Mixer
• Glass Measuring Cup
• Bar Pan
• Whisk

Ingredients

  

1x2x3x

• 2 cups Almond Flour
• ¼ cup Coconut Flour
• ½ cup Unsweetened Coconut shredded
• ½ tsp Fine Real Salt
• 1 tsp Baking Soda
• 1 tsp Ceylon Cinnamon
• 1 Large Pasture Egg
• 1 ½ cups Brown Coconut Sugar
• ¼ cup Plant Milk
• ½ cup Brown Butter Ghee* melted
• 1/3 cup Unsweetened Tahini**
• 2/3 cup Unsweetened Sunflower Butter**
• 1 tsp Pure Vanilla Extract
• ¾ cup Organic Raisins
• ½ cup Raw Walnuts chopped (opt)

Paleo Cream Cheese Icing

• 8 ounces Dairy-Free Cream Cheese softened
• ⅓ cup Pure Raw Honey or Pure Maple Syrup
• ¼ cup Grass-Fed Ghee softened
• 1 tsp Pure Vanilla Extract

Instructions

 

• Preheat the oven to 325 for Convection or 350 for Conventional
• Mix all of the dry ingredients in a medium bowl with a whisk or fork.
• In a large bowl combine the egg and sugar, whisk until combined and smooth. Add the ghee, tahini, sunflower butter and vanilla, whisk to combine.
• Add the dry ingredients to the wet ingredients and mix with a spatula or wooden spoon.
• Using a cookie scoop, scoop cookie dough onto a parchment lined baking sheet, flatten if you like a crisper cookie.
• Bake 10-14 minutes, cool for 5-mins on the baking sheet before transferring to a wire rack to cool completely.
• In a medium bowl, combine all the cream cheese icing ingredients and mix with a hand mixer or whisk, store in fridge until ready to ice the cookies.
• Generously ice the bottom of one cookie and sandwich with another cookie.

Notes

*Can sub with regular ghee

**Sub with 1 cup of your fave nut/seed butter, I love the combo of tahini and sunflower: tastes like a peanut butter cookie

 

Nutrition

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Nutrition Facts

Paleo "Oatmeal" Cream Pies with Cream Cheese Icing

Serving Size

 

1 Cookie Sandwich

Amount per Serving

Calories

346

% Daily Value*

Fat

 

27

g

42

%

Saturated Fat

 

7

g

44

%

Trans Fat

 

0.001

g

Polyunsaturated Fat

 

2

g

Monounsaturated Fat

 

3

g

Cholesterol

 

21

mg

7

%

Sodium

 

163

mg

7

%

Potassium

 

93

mg

3

%

Carbohydrates

 

25

g

8

%

Fiber

 

4

g

17

%

Sugar

 

11

g

12

%

Protein

 

8

g

16

%

Vitamin A

 

17

IU

0

%

Vitamin C

 

1

mg

1

%

Calcium

 

75

mg

8

%

Iron

 

2

mg

11

%

* Percent Daily Values are based on a 2000 calorie diet.

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FAQs

Q: Would coconut oil work well in this Paleo oatmeal cookie recipe?
A: You can totally sub an unrefined coconut oil in place of the ghee, it will change the flavor slightly, however, if you do not want that coco-nutty flavor, you would need to use a refined coconut oil.

Q: Once I made the Paleo oatmeal cream pie cookies, how is it best to store them?
A: If they have cream cheese icing, they need to be kept in the fridge or freezer, if you are storing separate, keep the paleo icing in the refrigerator and the cookies are fine stored at room temperature for a few days or kept in the freezer.

Q: What nut butters can I substitute for the tahini and sunflower butter?
A: I love the combination of tahini and sunflower butter for a “peanut butter” flavor, however, you can use whatever nut or seed butter you love, just keep in mind that peanut butter is made from a legume and is not considered compliant on Paleo/Whole30.

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