Vegan Oatmeal Cream Pies
1 h 15 minMakes 12 cream pies
Soft, chewy oatmeal cookies sandwiched with fluffy vegan buttercream filling.
| prepPreheat oven to 375°F / 190°C | ||||||||
| prepLine baking sheets with parchment paper | ||||||||
| 150 g quick oats (coarsely blended) | Pulse oats until coarsely ground | Whisk oats with dry ingredients | Fold in dry ingredients until combined | Scoop 2 Tbsp dough, bake test cookie 9–10 min | Cool on sheet 5 min, transfer to rack | Scoop remaining dough, bake 9–10 min per batch | Sandwich 1–2 Tbsp filling between cookies | |
| 190 g all-purpose flour | ||||||||
| 1 tsp baking soda | ||||||||
| 1/2 tsp cinnamon | ||||||||
| 1/4 tsp salt | ||||||||
| 2 Tbsp ground flax | Stir flax & water, let thicken 5 min | Mix in flax egg, molasses & vanilla | ||||||
| 45 ml water | ||||||||
| 225 g vegan butter (softened, for cookies) | Cream butter on medium, 2–3 min | Add sugars, cream 2 min | ||||||
| 220 g dark brown sugar | ||||||||
| 50 g white sugar | ||||||||
| 1 Tbsp molasses (not blackstrap) | ||||||||
| 2 tsp vanilla extract (for cookies) | ||||||||
| 115 g vegan butter (softened, for filling) | Cream butter on medium, 3 min | Slowly add powdered sugar on low speed | Add plant milk & vanilla, whip until fluffy | Adjust filling consistency as needed | ||||
| 240 g powdered sugar | ||||||||
| 1 Tbsp plant milk | ||||||||
| 1 tsp vanilla extract (for filling) | ||||||||
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