Christmas Oatmeal Cream Pies

What you need:

1 ½ cups all-purpose flour 

1 teaspoon baking soda 

1/2 teaspoon baking powder 

1 teaspoon cinnamon 

1 cup rolled oats 

Pinch of salt 

2 flax eggs (page 23)

1/2 cup vegan butter, melted 

1/2cup cane sugar 

½ cup brown or coconut sugar 

½ cup applesauce 

1 tablespoon maple syrup 

1 teaspoon vanilla extract 

1 cup raisins, optional 

 

Cream Filling 

1/2 cup vegan butter, softened 

½ cup vegan shortening 

3 cups powdered sugar 

1 teaspoon vanilla extract 

1/4 cup almond milk 

What you do:

For the cookies

Preheat oven to 350 degrees. Line a baking sheet with parchment paper and spray with nonstick cooking spray. 

In a small bowl, whisk together the flour, baking soda, baking powder, cinnamon, oats, and salt. In a large bowl, beat the flax eggs, butter, and sugars until fluffy. Add the applesauce,  

syrup, and vanilla and mix until combined. Add wet ingredients to dry ingredients and mix until just combined.  

Fold in raisins, if using. 

Drop dough by rounded tablespoons, 2 inches apart, on baking sheet. Bake for 10 minutes. Remove from oven and cool before transferring to a wire rack. Cool completely before filling.  

 

For the cream filling Place butter and shortening in a large bowl and cream together until fluffy. Add sugar, 1 cup at a time, and then  

mix on high speed for 3 minutes. Add the vanilla and milk and mix on high for 5 minutes, or until sugar has dissolved. Scrape down sides of bowl if needed. 

Spread filling on the bottom of 1 cookie and top with another cookie. Repeat with remaining cookies. 

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