Oatmeal Cookies:
1/2 cup unsalted butter, softened
3 oz cream cheese, softened
1/2 cup Swerve Confectioners
3/4 cup monkfruit golden
1 large egg
1 large egg yolk
1 teaspoon vanilla
1 cup Beasley's Baking Mix (recipe at the bottom)
1/4 cup oat fiber
1/2 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/2 teaspoon salt

Cream Filling:
4 oz cream cheese, softened
1/2 cup Swerve Confectioners
1 tsp vanilla
1 cup heavy whipping cream

Beasley's Baking Mix:
1 cup whey protein isolate
2 1/2 cups almond flour
1/2 cup coconut flour
1 1/2 cups ground flaxseed meal
1/2 cup oat fiber
1 1/2 teaspoons xanthin gum

1/2 cup unsalted butter, softened 3 oz cream cheese, softened 1/2 cup Swerve Confectioners 3/4 cup monkfruit golden 1 large egg 1 large egg yolk 1 teaspoon vanilla 1 cup Beasley's Baking Mix (recipe at the bottom) 1/4 cup oat fiber 1/2 teaspoon baking soda 1/2 teaspoon baking powder 3/4 teaspoon cinnamon 1/8 teaspoon nutmeg 1/2 teaspoon salt 4 oz cream cheese, softened 1/2 cup Swerve Confectioners 1 tsp vanilla 1 cup heavy whipping cream 1 cup whey protein isolate 2 1/2 cups almond flour 1/2 cup coconut flour 1 1/2 cups ground flaxseed meal 1/2 cup oat fiber 1 1/2 teaspoons xanthin gum

Beasley's Baking Mix:
1. Whisk all together.

Oatmeal Cookies:
1. Preheat oven to 350 F.
2. Using a stand mixer with the paddle attachment, or a handheld electric mixer, cream the butter and cream cheese together until smooth.
3. Add the Swerve and Monkfruit and mix until well incorporated. Add the vanilla, egg, and the egg yolk and beat until blended.
4. In a medium mixing bowl, combine the Beasley's Baking Mix, oat fiber, baking soda, baking powder, cinnamon, nutmeg, and salt.
5. With your mixer on medium speed, gradually add the baking mix to the butter mixture. Mix until well incorporated. The dough will be sticky.
6. Using a cookie scoop, or a spoon, drop the cookies on a parchment lined cookie sheet. Leave about 2 inches between each cookie, as they will spread when baking.
7. Bake for 10-12 minutes until the edges are golden brown. Remove from the oven and let rest on the cookie sheet for about 5 minutes, then transfer to a wire rack to finish cooling.

Cream Filling:
1. Using the whisk attachment, beat the cream cheese until soft and smooth.
2. Add the Swerve and beat until well combined. Add the vanilla.
3. With the mixer on medium speed, gradually stream in the heavy whipping cream.
4. Beat until stiff peaks form. This took about 3-5 minutes for me. If you put your mixing bowl and whisk in the freezer for 10 minutes before starting your whipping cream will form peaks faster.

Assembly:
1. Use about a tablespoon of filling for each cookie, place the filling in the middle of one cookie and then top with the other. Enjoy!