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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