I’m not even going to attempt to hide it. The 4 sticks of (vegan) butter in the recipe speak for themselves. Friends, get your fat pants out. Seriously though, these oatmeal cream pies are totally worth every delicious, butter-filled calorie.
I first made these cookies almost exactly 1 year ago. And coincidentally, Berney was in a fire academy then too… History seems to be repeating itself. However, both things are slightly different now than they were then…
Last year I made these cookies non-vegan (I was just starting out in my baking adventures and didn’t feel confident enough just yet to start adapting recipes). This year they are now vegan!
Last year Berney was in a college fire academy (and had to pay to learn). This year he’s in a fire academy for a real department for a real career job (and is getting paid to learn).
Last year I loved these oatmeal cream pies and I loved Berney. This year I love these oatmeal cream pies and I love Berney.
Some things change, some things don’t.
Side note: If you’re curious, you can go to my Instagram, scroll down a ways, you’ll find a photo of the non-vegan cream pies I made 1 year ago!
A layer of creamy vanilla filling sandwiched between two soft-baked oatmeal cookies, reminiscent of the Little Debbie's treats we all know and love. This is one vegan indulgence you absolutely must try!
INTRUCTIONS :
- Cookies
- 1 ¼ cups (2 ½ sticks) vegan butter, softened to room temperature
- 1 cup dark brown sugar
- ½ cup granulated sugar
- 1 Ener-G Egg Replacer egg* (1 ½ teaspoons egg replacer + 2 Tablespoons warm water)
- 2 teaspoons vanilla extract
- 1 Tablespoon dark molasses
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 3 cups uncooked quick-cooking oats
- Cream Filling
- ¾ cup (1 ½ sticks) vegan butter, softened to room temperature
- 3 cups powdered sugar
- 3 Tablespoons almond milk
- 1 ½ teaspoons vanilla extract
Instructions
- First, make the cookies. Preheat oven to 375°F. Line a large cookie sheet with parchment paper or silicone baking mat. Set aside.
- Using an electric mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until creamy and light in color. Add Ener-G egg, vanilla and molasses, scraping down the sides as needed. Set aside.
- In a medium-sized bowl, whisk together the flour, baking soda, salt, cinnamon and cloves until thoroughly mixed. Whisk in the quick oats.
- With the mixer running on low, slowly add dry ingredients to the wet ingredients. Dough will be very thick. You will likely need to finish the mixing by hand with a large wooden spoon.
- Using a large cookie scoop, scoop dough into balls and drop onto prepared cookie sheet. Each dough ball should be about 3 Tablespoons. Cookies will spread in oven, so space each dough ball about 2 inches apart.
- Bake for 10 minutes, until cookies are barely golden around the edges. Allow cookies to cool on cookie sheet for 3-5 minutes before transferring to a wire rack to cool completely.
- While the cookies cool, make the cream filling. Using an electric mixer fitted with the paddle attachment, beat the butter for about 1 minute until creamy.
- Add powdered sugar and mix on medium speed for 1-2 minutes.
- Add almond milk and vanilla, and increase mixing to high for 3-4 minutes until fluffy.
- To assemble the cookie sandwiches, spread about 1 ½ Tablespoons of filling on the bottom side of half of the cookies. Sandwich with remaining cookies, bottom sides together.
Notes
*As mentioned above, you can use 1 large egg instead of 1 Ener-G Replacer egg if you don't have that product and don't mind if your cookies aren't vegan.
Leftover oatmeal cream pies can be stored in an airtight container in the refrigerator for about 4 days.
More Deliciouse Recipe Vegan Oatmeal Cream Pies @ somuchyumblog.com
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