Oatmeal Whoopie Pies

For the Cookies

1. Preheat oven to 350 degrees.
2. Cream brown sugar, sugar, Country Crock Plant Butter, and vanilla. Add eggs and mix just until combined. Add the salt, cinnamon, and baking powder and mix. Dissolve the baking soda and boiling water, then add to the bowl and mix. Add flour and oatmeal and mix to combine completely.
3. Using a cupcake scoop (or scoop about 3 tablespoons of dough) onto parchment-lined baking sheets at least 2 inches apart. Bake for 10 minutes just until the cookie is no longer shiny. Let the cookies come to room temperature while making the filling.

For the Filling

1. In a small saucepan over medium heat, whisk flour into coconut milk together, stirring constantly, until thickened into a paste. Remove from heat, stir in the vanilla and let it cool to room temperature.
2. Cream the Plant Butter and sugar together until fluffy and white, about 5-10 minutes. Add in the cooled coconut paste mixture and continue to whip for another 3-5 minutes or until a light, fluffy cream appears.
3. Divide filling into three parts and add food coloring to preference.
4. Using a piping bag or spoon, spread about 2 tablespoons of the filling onto the bottom of a cookie, sandwich the second cookie on top and press to adhere.