Friday, August 10, 2012

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!

10 comments:

  1. Thanks for sharing this recipe with us.
    How many sandwiched biscuits did you get from this batch? Also, I know you've said to use flax seeds but do you mean ground flax seeds/ flax meal? Just hoping to clarify that. :)
    Cheers, N

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    1. Hi Nina! I'm glad you like the recipe, thank you! Whether you use flax seeds or ground flax it will work the same - but I use whole seeds because I like the texture and crunch ;). And it should make about 13 small sandwiches (it depends on how large you make the cookies, Mine are about 1 1/2 tablespoons worth). Hope you enjoy!

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  2. i made these last night.. just half a batch to test them out.. YUM!! they were good last night, and they are AMAZING out of the fridge today! thanks for the recipe, it was just what i needed today :)

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    1. Emily - this just made my day, I'm so excited I got to share these with you and that you enjoyed them! Refrigerated they are the BEST! Have a wonderful sweet day =)

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  3. do you know what would be a good substitute for the butter? or maybe halve the butter and add something else? thanks!

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    1. I really think the vegan earth balance butter is best... But you could try canola oil or coconut oil! Just swapping the fat source for another, you never know, could work great!

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  4. I must make these! They look amazing!

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    1. Thank you! I hope you got to make them and enjoy them :)

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  5. Hi. Tried making these today for a vegan potluck. My cookies flattened way out and had no cohesion... Any idea what I may have done wrong? All the components came out amazing, but something went awry. I mixed everything up to the flour and oats in my food processor.

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    1. Hi there, so sorry to hear that! Unfortunately I believe it is because you used the food processor - they got over-mixed. Even when mixing by hand it is possible to over-mix sometimes, and that causes them to fall flat. Baking can be like a science experiment, all the components have to interact in a specific way. I'm sorry - I hope you get to try it again with a mixer or mixing by hand - glad they tasted yummy though!

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