Campfire Oatmeal Cream Pies (Gluten-Free)

I have sort of been meringueing my face off lately. I made meringue for precious coffee custards. I made tons and tons of meringue for buttercream for Dale's coffee shop anniversary party cakes. And then these lovely little (or should I say huge!) cream pies.

These cookie sandwiches came into being in steps. It all started with a search for a gluten-free cookie recipe of the chocolate chip variety. I found a recipe by Aran Goyoago and adapted it based on what I had in mind and what I had on hand. The cookies turned out wonderfully chewy and subtly spiced with oatmeal leanings. The addition of chocolate chips and pecans added the perfect sweetness and warmth.

Once I tasted one, I instantly thought of oatmeal cream pies. I wanted a filling that was light and pillowy and stable. Swiss meringue (my favorite) was the obvious choice, so I immediately commenced the meringueing process.

After I assembled the cookie sandwiches, I simply could not resist torching the exposed meringue edges (likely a product of how cute I think these chocolate chip s'mores are). Another taste, and I knew the word campfire needed to be associated with these, what with the chocolate and torched marshmallowy filling and graham-cracker-reminiscent spices. I think I have discovered my new favorite cookie.

Campfire Oatmeal Cream Pies (Gluten-Free)
makes 10-12 large sandwiches

Cookies
adapted from Aran Goyoago via Sprouted Kitchen

45 g (1/2 cup) gluten-free oats
80 g (1/2 cup) ivory teff flour (or brown rice flour)
40 g (1/3 cup) buckwheat flour
27 g (1/4 cup) tapioca starch
2 tsp. baking powder
2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. ground cloves
pinch cardamom
113 g (1/2 cup) butter, at room temperature
100 g (1/2 cup) granulated sugar
105 g (1/2 cup) dark brown sugar
1 tsp. vanilla bean paste
1 egg, at room temperature
125 g (3/4 cup) bittersweet chocolate chips (I used 60%)
55 g (1/2 cup) pecans, coarsely chopped
1 recipe Swiss Meringue (recipe below)

In a large bowl, whisk together oats, flours, tapioca starch, baking powder, baking soda, salt, and spices. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars for a few minutes.

Add the vanilla and egg and mix until combined. Scrape the sides and bottom of the bowl, add the flour mixture, and mix just until a dough comes together but flour is not totally incorporated. Add the chocolate and pecans and mix until evenly distributed. Dough will be sticky.

Transfer the dough to a piece of parchment or wax paper and roll into a 16-inch long and 2-inch wide log. Refrigerate for one hour. Line a baking sheet with parchment or a silicon baking mat. Preheat oven to 350 degrees F. Slice chilled dough into 1/2-inch thick rounds and place the cookies on prepared sheet, about 2 inches apart. Bake for 8-10 minutes. They will look a bit under baked--puffed in the middle and slightly set along the edges. Let cool on the sheet for 5-10 minutes then transfer to a rack to cool completely.

Once cookies have cooled, spread or pipe a generous amount of meringue onto the flat side of a cookie and top with a second cookie. Place sandwich on wire rack and lightly torch the exposed meringue. Refrigerate for about 30 minutes. Sandwiches will keep in the refrigerator for a day or two but are best the day they are made.

Swiss Meringue
4 (120 g) egg whites
200 g (1 cup) granulated sugar

Using a paper towel, wipe the bowl of a stand mixer, whisk attachment, and whisk with lemon juice. Place egg whites and sugar in the bowl and set over a pot of simmering water. Be sure the bottom of the bowl is not touching the water. Heat, whisking lightly but constantly, until mixture reaches 160 degrees F.

Dry the bottom of the bowl and transfer to the stand mixer fitted with the whisk attachment. Beat on medium-low speed for about a minute then increase speed to medium-high and beat until meringue is thick, glossy, and holds stiff peaks, about 10 minutes.