Preheat the oven to 350F and prepare a baking sheet by lining it with parchment paper or a silicon baking mat.

In one of the mixing bowls, combine old fashioned oats, oat flour, gluten-free flour, baking powder, salt, nutmeg and cinnamon. Whisk until ingredients are really well combined. Set this mixture aside.

In a separate mixing bowl, combine almond butter, maple syrup, molasses, vanilla and almond milk. Whisk really well until ingredients are well incorporated.

Pour the dry ingredients into the wet and using a spatula, mix until the oatmeal cooke dough starts to form. Allow batter to sit for a few minutes.

Then, using a cookie scoop, scoop about 1.5-2 Tbsp worth of batter and place onto the baking sheet. Batter will be slightly sticky, that’s okay! Using your fingers, flatten the tops of the cookies and form the cookie into a round shape. These cookies will spread only slightly during the baking time, so you want them to be a great shape and relatively the same size going in.

Bake the cookies for 14 minutes. Remove from oven and allow the cookies to cool for 5-7 minutes before moving to a cooling rack.

While the cookies are cooling, start to make the buttercream frosting for the center.

Add slightly cooler then room temperature butter to an electric mixer and whisk on high speed for 2-3 minutes or until butter is light and fluffy. Add in powdered sugar, almond milk and vanilla to the mixture and start on low speed and work your way up to high speed.

Buttercream frosting will be light, fluffy and flavorful.

Sandwich the frosting in between two oatmeal cookies and set aside. Best stored in the fridge for about an hour so the frosting hardens and is easier to enjoy!

Store in the fridge and enjoy up to 5 days!