Cinnamon Oatmeal Cream Pies

WARNING - these are highly addictive! You will not be able to make these cookie sandiwches once. Everyone will be asking you to make them over and over again. These are by far one of my most requested deserts I make. I baked for many years before becoming vegan, and have been going back through and trying to "veganize" my most favorite recipes. These vegan Little Debbie look-a-likes were a huge success. I am so excited to share this recipe with you guys! Unlike some of my other deserts, I would not call these healthy. Although they have oatmeal and flax seeds in them, they have quite a bit'o'sugar, so eat them in moderation (if you can).

Cinnamon Oatmeal Cookie Ingredients
1 cup (2 sticks) vegan butter, softened (I use Earth Balance)
1/3 cup cane sugar
1 cup brown sugar
1 teaspoon vanilla
2 flax eggs (2 tablespoons flax seeds soaked in 6 tablespoons of water for a few minutes)
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups flour
2 1/2 cups oats 

Preheat your oven to 350 degrees.

Make flax eggs in a cup and set aside to soak. Combine softened vegan butter, sugars, and vanilla in your mixing bowl and whip until fluffy. Next add the flax eggs, cinnamon, salt, and baking soda (in that order). Once combined (should look soupy) add the flour and oats, mix well. On a parchment lined baking sheet, scoop rounded tablespoons of the cookie dough and bake for 10 minutes. Let cool completely before making the vanilla buttercream below.

Vanilla Buttercream Ingredients
1/2 cup (1 stick) vegan butter, softened
2 cups powder sugar
1 tablespoon vanilla almond milk (or other nut milk, I'm not a fan of soy in this recipe)
1 teaspoon vanilla

I usually set out the stick of vegan butter used for this buttercream at the beginning when I am making the cookies so it is the perfect level of softness when I go to make this buttercream later. Otherwise you could just nuke it for a few seconds. Now, combine all the ingredients above in a mixing bowl and whip with a whisk until fluffy and free of lumps. You may or may not need to add more milk or powder sugar to reach your desired consistency, but it should be smooth enough to spread and thick enough to stay on the cookie and not make too much of a mess when you sandwich the second cookie on top.

Once you have created your sandwiches, keep them in an air tight container in the refrigerator until ready to eat! Scott and I love eating them cold, but they are delicious the second you make them at room temp too!