Vegan Oatmeal Cream Pies
My ode to the Little Debbie classic: Oatmeal Cream Pies. I really like this as a cookie for impressing people with minimal effort. The recognition alone will catch people's eyes, then immediately followed by, "Did you MAKE these??" In my twenties, I feel like everyone has forgotten the occasional post-soccer game snack. It's time to bring them back and you don't even have to mention that they're vegan because quite frankly, no one will notice.
Ingredients
Cookies
- 1 cup of all-purpose flour
- ½ teaspoon baking soda
- ¾ cup of quick or rolled oats
- ¾ cup brown sugar
- 1 tablespoon molasses
- 1 flax egg
- 1 stick vegan butter room temp
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- Pinch of salt pinch with all 5 fingers, not just two
Frosting
- ½ cup vegan butter
- 1 tablespoon of coconut cream
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
Instructions
- Prep the flax egg by combining 1 tablespoon of flax with 3 tablespoons of water and preheat oven to 350 degrees.
- By hand or using a stand/electric mixer, whip together sugar and butter for 1 minute, until one fully mixed “fluff”.
- Mix in the flax egg, vanilla extract, and molasses.
- Finally add the dry ingredients and make sure you have a well combined, sticky dough.
- To make the prettiest, factory-grade, Little Debbie cookies, use a cookie scoop so every cookie is the same size. Place on a parchment paper lined baking sheet, and bake for 8-10 minutes.
- While the cookies are baking, you can make the frosting by whipping the butter with the coconut cream and vanilla then gradually adding the powdered sugar until your thick frosting is formed.
- When the cookies have fully (like seriously fully) cooled, spread the cream on the cookies and combine two cookies to make a sandwich.
- Place in the fridge to solidify their shape before serving, enjoy!