Move over Little Debbie! These Vegan Oatmeal Creme Pies can’t be beat!
Soft and thick cake-y cookies filled with shelf stable cream cheese icing!
Diced apples are added to my cookie recipe along with the raisins for a really delicious spin on the classic!
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Notes for Success:
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!
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!
Yield: 20 cookies for 10 creme pies
Vegan Oatmeal Creme Pies
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Ingredients
For the Oatmeal Cookies:
- All Purpose Flour 2 cups + 1/3 cup (290g)
- Old Fashioned Oats 3 cups (300g)
- Baking Soda 1 teaspoon
- Baking Powder ¼ teaspoon
- Ground Cinnamon 1 teaspoon
- Ground Ginger ½ teaspoon
- Ground Cardamom 1 teaspoon
- Salt ½ teaspoon
- Vegan Butter 1 cup (226g)
- Granulated Sugar ½ cup (100g)
- Light Brown Sugar 1 cup (200g)
- Hot Water 5 Tablespoons (75ml)
- Ground Flax Meal 2 Tablespoons (16g)
- Vanilla Extract 2 teaspoons
- Small Diced Apples 1 cup (1 medium apple any kind)
For the Cream Cheese Icing:
- 1 cup Vegan Butter (226g)
- 1 cup Confectioner’s Sugar (120g)
- 1 teaspoon Vegan Lactic Acid *see notes above
Instructions
- Preheat the oven to 350°F
- Cream the slightly softened vegan butter with both sugars until light and 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 and set aside to thicken
- Sift the flour with the baking powder, soda, salt and all the spices
- Chop the peeled & cored apple & reserve
- 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 and then scrape the bottom & sides of the bowl again
- Add the sifted dry ingredients and mix on low speed just until incorporated
- Add the oats & apples & mix evenly
- 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
- 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 and vegan lactic acid (*or apple cider vinegar if using) and mix on low speed until all is incorporated, then increase the speed to medium high and whip for 1 minute
- Allow cookies to cool completely before piping the cream cheese icing
Notes
Vegan Oatmeal Creme Pies can be kept at room temperature in an airtight container in a cool dry spot for up to 5 days
For longer storage refrigerate for up to 1 week or freeze for 2 months
