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Homemade Oatmeal Cream Pies Recipe

Giant Oatmeal Cream Pies have the warmth of oatmeal and cinnamon with a delicious vanilla buttercream center.

This is hands down my favorite dessert. Soft oatmeal cookies sandwiched together with a sweet vegan buttercream makes these simply sensational.

Makes 24 cream pies

1-1/2 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

1/2 cup vegan butter, melted

1/2 cup cane sugar

1/2 cup brown or coconut sugar

1/2 cup applesauce

1 tablespoon maple syrup

1 teaspoon vanilla extract

1 cup raisins, optional

Cream Filling

1/2 cup vegan butter, softened

1/2 cup vegan shortening

3 cups powdered sugar

1 teaspoon vanilla extract

1/4 cup almond milk

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.

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.

KID HELP

  • Have your child help mix dough and place on baking sheet.
  • Let them help make the filling, and sandwich their own cookies together.

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