Prep Time: 20 minutes
Cook Time: 8 minutes
Total Time: 28 minutes
Classic old-fashioned oatmeal cream pies made vegan and gluten-free. Tender cookies made with Oatmeal Chocolate Chip MacroBars® that sandwich a decadent vanilla cream filling.
Ingredients
- 1 tbsp ground flaxseed
- 2 ½ tbsp water
- 6 tbsp softened vegan butter
- ½ cup + 2 tbsp light brown sugar
- 1 tsp pure vanilla extract
- 1 cup old-fashioned rolled oats
- 1 cup oat flour
- ½ tsp baking soda
- ½ tsp fine salt
- ½ tsp ground cinnamon
- 2 Oatmeal Chocolate Chip MacroBars®, torn into small pieces
- 6 tbsp softened vegan butter, for filling
- 1 ½ cup organic powdered cane sugar, for filling
- 1 ½ tbsp cornstarch, for filling
- 1 tsp pure vanilla extract, for filling
Directions
- Preheat oven to 350°F and line a large baking sheet with parchment paper.
- In a small bowl, make flax ‘egg’ by mixing ground flaxseed with water, then allow to sit for 5 minutes.
- In the meantime, cream vegan butter and brown sugar together in a medium bowl using a hand mixer. Once the mixture is smooth and lighter in color, mix flax ‘egg’ and vanilla extract in.
- Separately, combine oats, oat flour, baking soda, salt, and cinnamon. Once combined, mix dry ingredients into the wet ingredients until the mixture forms a sticky dough, then fold in MacroBar bits.
- Using a cookie scoop or tablespoon, portion out 16 1½ tablespoon dough balls. Arrange dough balls on prepared baking sheet about 2" apart. Gently press down on each ball to flatten to about ½" thick.
- Bake cookies for 8-9 minutes, until edges are set, but centers still look slightly soft. Once baked, let cookies cool on the baking sheet for 2-3 minutes, then transfer to a wire rack to cool completely.
- While the cookies cool, prepare the cream filling. Using an electric hand mixer, beat softened vegan butter in a medium bowl until smooth. Gradually add powdered sugar, vanilla extract, and cornstarch. Whip mixture for 2-3 minutes, until fluffy and lighter in color.
- Transfer the filling to a piping bag fitted with a round tip. Pipe 1 tablespoon of filling onto flat side of a cooled cookie. Top with another cookie to form a sandwich. Repeat with remaining cookies and enjoy!
