Description
These easy vegan oatmeal cream pies taste just like the Little Debbie’s version with a layer of dairy free vanilla frosting sandwiched between “buttery” oatmeal cookies!
Ingredients
Scale
Oatmeal Cookies:
- 1 1/2 cups (220 g) all-purpose flour* (see notes for gluten free)
- 1 1/2 cups (150 g) One Degree Organics Organic Sprouted Rolled Oats, gluten free certified if needed
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp sea salt
- 1 cup (220 g) unsalted vegan butter
- 3/4 cup (150 g) light brown sugar
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (120 g) dairy free yogurt
- 1 tsp vanilla extract
Frosting:
- 1/2 cup (113 g) vegan butter, room temperature
- 2 cups (240 g) powdered sugar
- 2 tsp vanilla bean paste
Optional:
- 4 ounces vegan white chocolate, melted
- 1/2 cup chopped pistachios
Instructions
ctions:
- Prep: We’ll first make the cookies then make the frosting. Line two baking sheets with parchment paper.
- Make the browned vegan butter: Add the vegan butter to a small saucepan and heat on medium heat until melted. Then allow it to cook even more and stir until it starts to turn a golden light brown and smells nutty. Remove from heat.
- Make the dough: In a large bowl, add in the browned butter, brown sugar, sugar, dairy free yogurt, vanilla extract, and sea salt. Whisk to combine. Then add in the cinnamon, baking soda, and baking powder, and whisk again. Finally, swap the whisk for a silicone spatula, and add in the flour and the oats. Fold the dry ingredients into the wet until JUST evenly combined.
- Chill the dough: Cover the cookie dough and chill in the fridge for 20-30 minutes. While the dough is chilling, preheat the oven to 350F.
- Bake: Scoop the cookie dough into 1.5 tbsp sized dough balls, roll between your palms, and place onto the baking sheet. Bake for 10-12 minutes, or until the edges are lightly golden. Remove from the oven.
- Cool the cookies: Allow the cookies to fully cool before frosting.
- Make the frosting: In a medium bowl, use a hand mixer to cream together all of the frosting ingredients until smooth.
- Pipe and sandwich: Fill a piping bag with a round nozzle with the frosting, and pipe about 1-2 tbsp of frosting onto the bottom of one cookie. Then sandwich another cookie on top. Repeat for the remaining cookies
- Optional decorations: Once piped, dip part of the cookies into melted vegan white chocolate and sprinkle with pistachios. Serve and enjoy!
Notes
Gluten-free: Swap in a gluten free baking flour blend that contains xanthan gum.