Vegan oatmeal creme pies

Nostalgic spiced oat cookies sandwiched with a fluffy vanilla creme filling.

Prep

30 min

Cook

12 min

Level

Medium

Servings

Ingredients

Tick them off as you go.

1 stick Vegan butter

¾ cup Coconut sugar

1 tbs Flaxmeal

3 tbs Water

1 tbs Molasses

2 tsp Vanilla extract

1⅛ cup All-purpose flour

¾ cup Rolled oats

⅛ tsp Nutmeg

½ tsp Baking soda

½ tsp Ceylon cinnamon

¼ tsp Salt

1 stick Softened vegan butter (filling)

1 cup Powdered sugar

½ tbs Coconut cream

Preheat oven to 350°F (175°C) and line a baking sheet with parchment.

Prepare flax egg: 1 tbs flaxmeal + 3 tbs water. Let sit.

Cream 1 stick vegan butter with coconut sugar. Add flax egg, molasses, and 1 tsp vanilla.

Whisk dry ingredients: flour, oats, nutmeg, baking soda, cinnamon, salt.

Combine wet and dry ingredients. Drop spoonfuls onto baking sheet.

Bake 10-12 minutes. Cool completely.

Make filling: Beat 1 stick softened butter, 1 tsp vanilla, powdered sugar, and coconut cream until fluffy.

Sandwich filling between two cooled cookies.

280

kcal

3 g

protein

38 g

carbs

12 g

fat

dessert

oatmeal

creme pie

Enjoy. Tomorrow's meals arrive at midnight.