Monday, January 27, 2014

Vegan Oatmeal Cream Pies

My favorite Little Debbie snack growing up was always the oatmeal cream pie.  Every time I went over to my Grandparent's house, I got one, and it was always a treat. This version is vegan, and full of satisfying flavor.

Oatmeal Cookies (makes about 16 pies)

2 sticks or 1 cup Earth Balance, room temperature
2 tbsp ground flaxseed + 6 tbsp cold water
3/4 cup brown sugar
1/2 cup sugar
1 tbsp molasses
1 tsp vanilla
1 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
1 1/2 cups instant oats

- Preheat oven to 350 degrees

- Let flaxseed sit in water for a few minutes until it becomes "goopy"

- Cream Earth Balance with sugars until thoroughly blended

- Add vanilla, molasses and flaxseed mixture

- Add remaining ingredients and mix until well combined

- Scoop 1 oz balls onto greased baking sheets and press down lightly to about a 1/2 inch thickness

- Bake for 9 minutes and let cool

Cream Filling

4 oz Earth balance, room temperature
8 oz vegetable shortening
3 cups confectioner's sugar
1/8 cup- 1/4 cup almond milk
1 tsp vanilla

- Cream Earth Balance and shortening until smooth

- Add sugar and mix until crumbly

- Add vanilla and milk until a smooth, spreadable consistency is reached

- Spread desired amount of filling on a cookie, and press another on top

- Enjoy!

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