Oatmeal Cream Pies
I’m the type of person that gets on “kicks” with food. For example, I’ve been eating atleast one avocado a day, for the past two weeks. Random. Another kick I’ve had lately, has been vegan oatmeal cream pies. Ever since I had one at my local co-op a week ago, I’ve been in hot pursuit of more. After finding it a pain in the ass to try and track one down, I decided to just make some. I started with a recipe for oatmeal cream pies that I found online, and veganized it with earth balance and Ener-g egg replacer. The first round turned out almost exactly like the originals, but at the time, I thought the cookies were a little thin and brittle. This recipe has come a long way- I now use flax seed for the egg replacer, and I actually went back to preferring the thinner cookies, because they are closer to the originals. I think the reason they were thin and brittle the first round was due to flattening them too much, and baking them too long.
the first try:
The second try (the thicker version):
*Recipe Updated: 1/25/10*
Oatmeal Cream Pies
1 cup earth balance
3/4 cup dark brown sugar
1/2 cup sugar
1 tablespoon molasses
1 teaspoon vanilla
2 flax “eggs” (2 T ground flaxseed + 6 T warm water)
1 1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon cinnamon
1 1/2 cups rolled oats
Filling:
4 1/2 cups powdered sugar
2/3 cup Non-Hydrogenated vegetable shortening
1/4 cup tofutti vegan cream cheese (optional)
5 tbsp plain soymilk
1-2 tsp vanilla extract (optional)
Cream together the Earth Balance and both sugars. Add the molasses, vanilla, and flax eggs, and beat on medium until incorporated. Make sure when you mix up your flax egg, you whisk the flax meal and water until mixture is gooey or well combined. I usually let it sit for five minutes before adding, too. Then add the rest of the ingredients to the mix. It’s important that you do not over whip the mixture; the dough will be lighter if either your butter was too soft, or you mixed it too long. Scoop out cookies onto cookie tray (about 2 tbsp, each), and flatten. bake at 350 degrees, for 10-14 minutes (I usually give ‘em about 12 minutes). Do not over bake or they will be crispy when they cool. Move cookies to a rack to cool completely.
While the cookies are cooling, make your filling. Mix all the ingredients on low until incorporated, then beat on medium-high for about 5 minutes for a fluffy cream. Once your cookies are completely cool, either scoop the filling on to the cookies with a spoon or ice cream scoop, or pipe it on with a piping bag and decorative tip. Don’t spread the filling all the way to the edge of the cookie, because when you sandwich them together, it will spread on it’s own. I usually let the cookies “set up” for up to an hour, or until the icing has firmed up.
Tip: For a thicker cookie with more body (pictured), use 2 cups oats, and 1 3/4 cups flour. Keep in mind, your cookies will spread less with more flour and oats, so flatten them a bit more before baking. Also, consider adding some raisins, a tiny bit of coconut shreds, or even some tiny pieces of dehydrated apple (TINY!) to your cookies. It’s yummy!
move over, little debbie!
veggievixen Said,
February 7, 2009 @ 8:30 pm
omg! you rock!
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kristen Reply:
October 27th, 2011 at 9:01 am
Aw, thank you!
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Melisser Said,
February 10, 2009 @ 5:16 pm
Looks FABULOUS!
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kristen Reply:
October 27th, 2011 at 9:01 am
Thank you!
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Virginia Said,
September 11, 2009 @ 5:06 am
I’m curious, could you post the measurements for the cream filling? These look delicious.
Thanks (:
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kristen Reply:
October 27th, 2011 at 9:00 am
Posted :)
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Katie Said,
September 20, 2009 @ 11:00 am
You rock! I just made these and they are amazing!
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kristen Reply:
October 27th, 2011 at 9:00 am
Awesome! I love hearing that people are enjoying these!
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jill Said,
October 9, 2009 @ 7:37 am
I’m thinking of trying these, they look AMAZING!
Just curious, are your 2 ener-g eggs prepared or just 2 eggs’ worth of powder?
thanks!
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kristen Reply:
October 27th, 2011 at 9:00 am
I have changed the recipe to flax seed instead of ener-g :)
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jill Said,
October 9, 2009 @ 7:38 am
oh never mind, I can read. sometimes, i just don’t! ;) but yay, that means i can make these today! =D
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kristen Reply:
October 27th, 2011 at 8:59 am
:D
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Cory Said,
December 1, 2009 @ 6:46 am
Thanks! I finally made these over the Thanksgiving break, and suddenly my mom is interested in keeping ground flaxseed around the house. Sweet.
I must have left mine a bit long in the oven, for they were a bit brittle; but after sandwiching them together i stored them overnight in a sealed container with the heel of a loaf of bread: fixed ‘em right up, they were soft and gooey in the morning.
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kristen Reply:
October 27th, 2011 at 8:59 am
Excellent! Thanks for the tip, too!
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Hollie Said,
December 11, 2009 @ 12:24 pm
Thanks for the recipe! There is a vegan charity bake sale in Portland tomorrow and I’m going to bring these cookies. http://theppk.com/blog/2009/11/10/portland-holiday-baketacular-sat-1212-2pm-bye-bye/
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kristen Reply:
October 27th, 2011 at 8:58 am
I love bakesales! Good luck!
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Michelle Said,
February 21, 2010 @ 2:33 pm
Thanks for the recipe! I just tried it today and they’re AWESOME!
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kristen Reply:
October 27th, 2011 at 8:58 am
Good to hear! I’m glad you enjoyed them!
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Elaina Said,
March 13, 2010 @ 8:11 am
I don’t know you at all. But this. This means I have to love you forever.
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kristen Reply:
October 27th, 2011 at 8:57 am
<3!
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trinity (of haiku tofu) Said,
March 22, 2010 @ 6:19 pm
those look awesome! can’t wait to make ‘em.
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kristen Reply:
October 27th, 2011 at 8:57 am
I hope you enjoy!
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Cindy Said,
September 24, 2010 @ 4:48 pm
This recipe does not need to be enhanced with anything! They are my favorite vegan threat EVER!
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kristen Reply:
October 27th, 2011 at 8:57 am
Awesome!! :D Thanks!
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Vegan Bakerista Said,
October 26, 2011 @ 9:52 pm
oh yummy!! I have finally found the inspiration I’ve been looking for to use the oatmeal in my cupboard. thank you!
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kristen Reply:
October 27th, 2011 at 8:57 am
No problem :)
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Sophie Said,
January 4, 2012 @ 3:01 pm
They tasted divine! I used coconut sugar instead of the normal sugar & loved it! I don’t use normal beet sugar anymore!
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kristen Reply:
January 5th, 2012 at 1:07 am
I’m glad they worked out for you!! :)
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