Vegan Oatmeal Creme Pies
Soft and thick cake-y cookies filled with shelf stable cream cheese icing!
Ingredients
For the Oatmeal Cookies:
- 2⅓ cup All Purpose Flour (290g)
- 3 cup Old Fashioned Oats (300g)
- 1 teaspoon Baking Soda
- ¼ teaspoon Baking Powder
- 1 teaspoon Ground Cinnamon
- ½ teaspoon Ground Ginger ½
- 1 teaspoon Ground Cardamom
- ½ teaspoon Salt
- 1 cup Vegan Butter (226g)
- ½ cup Granulated Sugar (100g)
- 1 cup Light Brown Sugar (200g)
- 5 Tbs Hot Water (75ml)
- 2 Tbs Ground Flax Meal (16g)
- 2 teaspoon Vanilla Extract
- 1 cup Small Diced Apples
- 1 cup Raisins
For the Cream Cheese Icing:
- 1 cup Vegan Butter (226g)
- 1 cup Confectioner's Sugar (120g)
- 1 teaspoon Vegan Lactic Acid *see notes
Instructions
- Preheat the oven to 350°F
- Cream the slightly softened vegan butter with both sugars until light & fluffy (this should take about 4-5 minutes)
- Scrape the sides & bottom of the bowl from time to time to ensure an even mix
- Meanwhile combine the hot water with the flax meal, stir to smooth & set aside to thicken
- Sift the flour with the baking powder, soda, salt & all the spices
- Chop the peeled & cored apple into very small pieces (or shred it instead)
- Once the vegan butter/sugar has been creamed to fluffy add the flax paste along with the vanilla extract
- Whip on high speed to emulsify & then scrape the bottom & sides of the bowl again
- Add the sifted dry ingredients all at once & mix on low speed just until incorporated
- Add the oats & apples & raisins & mix thoroughly
- Scoop the dough onto a parchment (or silicone mat) lined sheet pan and bake in a preheated 350°F oven for 15-18 minutes or until they are golden browned *These cookies do not spread very much so gently press them down before baking.
- While the cookies are baking prepare the shelf stable cream cheese icing
- In a large mixing bowl with an electric mixer cream the room temperature vegan butter on medium to high speed until light & fluffy I usually let this go for about 5 minutes
- Add the sifted confectioners sugar & vegan lactic acid & mix on low speed until all is incorporated, then increase the speed to medium high & whip for 1 minute
- Allow cookies to cool completely before filling with the cream cheese icing
Notes
For best results in any baking recipe it is advised to weigh your ingredients with a scale
Shelf stable recipe for vegan cream cheese icing for the filling makes life so much easier
Since these vegan oatmeal creme pies can stored at room temperature for up to a week! Using a heaping 2 ounce cookie scoop will ensure equal sized perfectly round shaped cookies This cookie dough can also be scooped and then frozen for freshly baked cookies any time! Simply thaw the cookies for about 15 minutes on a parchment lined sheet pan while you preheat the oven and bake as usual!
Since these vegan oatmeal creme pies can stored at room temperature for up to a week! Using a heaping 2 ounce cookie scoop will ensure equal sized perfectly round shaped cookies This cookie dough can also be scooped and then frozen for freshly baked cookies any time! Simply thaw the cookies for about 15 minutes on a parchment lined sheet pan while you preheat the oven and bake as usual!
These cookies will not spread very much so it is important to press them down slightly before baking
For thicker cookies press just lightly, for thinner cookies press out flatter Vegan Lactic Acid in the cream cheese icing recipe is essential! If you cannot get it you can use apple cider vinegar instead, but honestly it just doesn't have the same punch! Storage Vegan Oatmeal Creme Pies can be kept at room temperature in an airtight container in a cool dry spot for up to 4 days For longer storage refrigerate for up to 1 week or freeze for 2 months Tried this recipe?Let us know how it was!