Chewy and Sweet Oatmeal Cream Pies

Servings: Makes 9 large or 8 small cream pies

Nutritional Information:

Nutrition (per 100g)

  • Calories: 505
  • Fat: 25.7g
  • Saturates: 8.8g
  • Sugars: 42.1g
  • Salt: 0.3g
  • Protein: 3.8g

Ingredients

Cookies

6 tbsp
Warm Water
165g (3/4 cups)
100g (1 1/2 cups)
200g (1 1/2 cups)
1/2 tsp

Cream Filling

Method

1

Preheat the oven to 180°C (350ºF/Gas Mark 4). Line a baking tray with greaseproof paper.

2

To make the cookies, combine the ground flax and warm water in a small bowl to gelatinise. Set aside.

3

Beat together the shortening, brown sugar, granulated sugar and vanilla until fluffy. Beat in the flax mixture and set aside.

4

In a medium mixing bowl, sift together the flour, baking soda, cinnamon and salt. Pour this into the bowl of wet ingredients, and stir the two together until a soft dough forms. Fold in the rolled oats until completely combined.

5

Scoop eighteen 2-inch (5-cm) balls of dough for large pies or thirty-six 1-inch (2.5-cm) balls of dough for smaller pies onto the prepared baking tray. Bake for 13 to 15 minutes, until the cookies are firm around the edges. Move the cookies to a wire rack to cool completely.

6

While the cookies cool, prepare the cream filling by beating together the powdered sugar, shortening, milk and vanilla until fluffy. Keep it in the fridge until the cookies are cool.

7

When the cookies have cooled completely, spread 1 to 2 tablespoons (15 to 30g) of the cream filling over half of the cookies, then top with the remaining cookies to form sandwiches.

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