Oatmeal Cream Pie Cookie Sandwiches
Ingredients
The cookies
-
¾
cup
vegan butter (or butter)
-
1
cup
coconut sugar (or brown sugar)
-
1
large
egg
-
1
large
egg yolk (or sub 2 flax eggs)
-
2
tablespoons
blackstrap molasses
-
½
teaspoon
vanilla extract
-
1
cup
gluten-free flour
-
1
teaspoon
baking powder
-
1
tablespoon
cinnamon
-
¼
teaspoon
nutmeg
-
½
teaspoon
sea salt
-
2
cups
organic gluten-free rolled oats
The frosting
-
½
cup
vegan butter
-
2½
cups
powdered sugar
-
1½
tablespoons
almond milk
-
2
teaspoons
vanilla extract
-
1
pinch
sea salt
Instructions
- Preheat the oven to 350°F.
- In a stand mixer, combine room temperature vegan butter and coconut sugar, mixing on low speed for about 1 minute.
- Add the eggs, molasses, and vanilla extract, mixing for an additional 30 seconds.
- Incorporate the flour, baking powder, cinnamon, nutmeg, and sea salt, mixing for another 30 seconds.
- Finally, add the rolled oats to the dough, which should be sticky.
- Line a baking sheet with parchment paper and use a cookie scoop to form 12 cookies, spacing them about 2 inches apart.
- Gently flatten each cookie to about ¾ inch thick and bake for 12-13 minutes.
- Remove from the oven and let the cookies cool completely.
- To make the frosting, beat the softened vegan butter in a stand mixer.
- Fold in the powdered sugar, almond milk, vanilla, and salt until the frosting is thick.
- Once the cookies are cooled, spread frosting on one cookie and sandwich it with another.
Nutrition Facts (estimated)
Servings
8 Sandwiches
Calories
250
Total fat
10g
Total carbohydrates
38g
Total protein
3g
Sodium
150mg
Cholesterol
30mg
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