Monday, February 18, 2013

Campfire Oatmeal Cream Pies (Gluten-Free)

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)

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.

Campfire Oatmeal Cream Pies (Gluten-Free)

27 comments:

  1. they look gorgeous! I LOVE toasted anything - ugh, especially when it's caramelised and sandwiched between two cookies!

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  2. guuuurl, these look so good! And I'm so glad we both oatmeal-ed it up!

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  3. Such a beautiful cookie! And they look like exactly the right mix of soft in the middle and gooey on the edges.

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  4. Those cookies look exactly like my dream of a choc-chipper. Chewy and gooey, with a bit of oatmeal and nut flavour. And you sandwiched them with toasted meringue. Nailed it!

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  5. Yum! What a perfect cookie.

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  6. Me too! Sisters in weekend oat cookieing!

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  7. Thanks! Your description is right on!

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  8. They are all those things! A dream indeed!

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  9. Oh wow, these look so so good. I just want to bite down into that chewy sticky cookie and have marshmallow explode in my face! Gorgeous recipe.

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  10. They are both adorable, stunning, beautiful and your food photography is stellar. I love OCPies and these just takes them to new levels. Pinned!

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  11. Bah I am sitting at my desk at work eating a pack of raisins and wanting nothing more but to BITE that cookie sandwich!!! These look amazing!! I really am barely containing myself, and it's a tough job. Your photos are so gorgeous and your blog has such a great look--I'm looking forward to browsing your other recipes!

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  12. That looks delicious - loved the meringue filling bruleed/torched. You're right - there is something very s'more-ish about that.

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  13. Ha!! This is the greatest comment. Marshmallow explosions!!

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  14. Gorgeous cookies! The torched meringue filling is such a wonderful touch... I'm loving this recipe. I can only imagine how wonderful it is to bite into one of these :)

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  15. STOP. These look insane! Clever girl.

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  16. Oh, I love the sound of these, with the toasted swiss meringue + oat mixture!

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  17. Just found your blog and I could not be more excited about your recipes. Your blog and food photos are beautiful! Can't wait to try some recipes! xx

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  18. www.kaleandcoriander.comFebruary 20, 2013 at 12:02 AM

    Just found your blog and I could not be more excited about your recipes. Your blog and food photos are beautiful! Can't wait to try some recipes! xx

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  19. shelly (cookies and cups)February 20, 2013 at 7:11 AM

    These look amazing! That toasted meringue...gorgeous!

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  20. Oh my! I wish that was my hand holding up the cookie!! They sound amazing!

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  21. Me too! I just want to take a big bite out of it.

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  22. I really love oatmeal in cookies and meringue is delicious.

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  23. Pink Peppercorn and PaprikaFebruary 24, 2013 at 6:07 PM

    I love how rustic and home-y these cookies look. I also love the idea of filling them with meringue for a lighter, fluffier filling than the classic oatmeal cream pie.
    http://www.pinkpeppercornandpaprika.blogspot.com

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  24. Ooooh these are stunning and so original! LOVE them!

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  25. lindsey@dollyandoatmeal.comFebruary 25, 2013 at 11:10 AM

    these are the most delicious things i have seen in a while! plus they're gluten-free!? amazing..

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  26. I want these right now.

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  27. Such a sweet comment. Thank you!

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