Oatmeal Cream Pies


Growing up, I consumed my fair share of Little Debbie snacks like oatmeal cream pies, nutty bars, and swiss cake rolls. You could get a whole box of those snacks for 99 cents! My craving for sweets has traveled with me all these years so I decided to create an oatmeal cream pie, vegan style. I find that a lot of whoopie pie fillings are made out of marshmallow fluff and I tried a version of the filling with a vegan marshmallow fluff I found but it was not the greatest. So this filling is very similar to a frosting. If anyone out there has made a vegan whoopie pie filling with marshmallow fluff, do tell (pretty please)!! BTW, for those of you scratching your head saying “why wouldn’t marshmallow fluff be vegan?”, it’s because marshmallows contain gelatin, which is made out of all sorts of animal parts (fish bones, horse hooves?). Turning your nose up? Yeah, me too. Gross. If you think your s’more making days are over though, think again! Sweet-n-Sara makes the most fantastic vegan marshmallows that melt just like regular ones.

Cookies
The cookie recipe is adapted from the Quaker Oats recipe for Vanishing Oatmeal Raisin Cookies.
½ c vegan butter
¾ c brown sugar, packed
½ c sugar
2 egg substitute (2 T ground flax meal + 6 T water)
1 t vanilla
1 ½ c flour
1 t baking soda
1 t ground cinnamon (optional)
½ t salt
2 1/2 c quick or old fashioned oats (uncooked)

Filling
3 T vegan butter
2 T coconut butter
1 t vanilla
¼ t almond extract
1 T cornstarch
2 c powdered sugar

Directions
Preheat oven to 350.

Combine flax meal and water in small saucepan on medium heat until it just starts to bubble. Remove from heat. It should be sticky/goopy… this is your egg substitute. Set aside to cool.

In large bowl, beat butter and sugar until creamy. Add egg substitute and vanilla. Beat well.

In another bowl, combine flour, baking soda, cinnamon, and salt. Mix with a fork. Then combine dry mixture with wet mixture and mix until combined. Add oats, mix until combined.

Drop by a rounded tablespoonful onto a cookie sheet lined with parchment paper. Bake 9-10 min or until light golden brown. Cool for a minute on cookie sheet and then move to a wire rack to cool completely.

For the filling, if you don’t have coconut butter, you can use all vegan butter. Earth Balance makes a coconut butter that comes in a blue tub. It’s near the butter in the grocery store.

Beat butters. Add vanilla and almond extract. Beat well. Add half the powdered sugar, mix well. Add the other half and cornstarch and mix well. It should be fairly stiff.

Put a spoonful of filling on one cookie and top with another cookie. Eat the first one yourself and then proceed with assembling the rest!

Now off you go to whip it up vegan!

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