Who doesn’t love oatmeal cream pies? Soft, chewy, and with more sugar than you probably need in a week. In my pregan days I had made this recipe and figured it couldn’t be that hard to veganize. I use flax in place of eggs because I love the texture and subtle it gives to the cookies, but I know some people just don’t care for the flavor, so I’m sure other replacers would work just as well. They do come out slightly crumbly but once they’re stuck together it’s not an issue, just be gentle until you get to that part. I also increased the cinnamon, but that’s just because oatmeal cookies without a strong taste of cinnamon just seems wrong to me. If you want them slightly more authentic the original recipe called for a mere 1/8 tsp and no nutmeg.

The biggest problem I had with the veganizing was the filling-the original called for marshmallow cream, and while I can get Ricemallow creme locally, the combination of the inconvenience not having any on hand (and  the  30+ minute drive to get some) and the large expense it adds made me think beyond the recipe. I finally decided on a slightly adapted buttercream, raising the shortening to EB ratio and increasing sugar to make completely stable at room temperature.

hooray for blurry cell phone pictures!

hooray for blurry cell phone pictures!

Cookies

  • 1 cup Earth Balance or your favorite vegan margarine at room temperature
  • 3/4 cup  brown sugar (or you could do regular sugar, just add in about an extra tablespoon of molasses with the wet ingredients)
  • 1/2 cup sugar
  • 1 tablespoon molasses
  • 1.5 teaspoon vanilla
  • 2 tablespoons of flax seeds mixed with 4 tablespoons hot water and stirred until gloopy
  • 1 1/2 cups flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 to 3/4 teaspoon cinnamon, depending on your preference
  • a dash of nutmeg, if you wish
  • 1 1/2 cups rolled oats (the original called for quick oats but I’ve used both with good results)
  1. Preheat oven to 350°. Sift together flour, salt, baking soda, baking powder, cinnamon, and nutmeg. I say “sift” but really, I just whisk it. Yes, I’m a slacker.
  2. Cream Earth Balance and sugars until as fluffy as you can, scraping the bowl as needed. It usually turns a few shades lighter. Add in the molasses, vanilla, and flax mixture and beat until combined.
  3. Stir flour mixture into wet ingredients until just combined. I usually add the flour mixture in two parts to make it easier, but I really don’t think it matters.
  4. Add in the oats and mix until combined. Sometimes this comes out a little too soft, if that happens your cookies will be thin. If you don’t like that (I don’t) try to add in more flour OR (a better option, IMO) let the batter chill in the fridge for a few minutes. I think having the earth balance too soft in step #2 is the real cause of this
  5. Drop by the tablespoon full onto a cookie sheet. I like my nonstick one for this. I also highly suggest using a cookie scoop here, it makes the finished product much prettier and easier to match up as sandwiches.
  6. Bake 8-12 minutes (I know this is a big variance but the size of your cookies and differences in ovens make it impossible to pinpoint a magic time) Basically watch for them to just begin to brown at the edges.
  7. Allow to cool for a few minutes on the cookie sheet. Don’t try to take them off too soon or you will wind up with a big, tasty mess. Cool them completely on wire racks before moving onto filling.

Filling

I’ll be honest-this is more of a guideline than an actual recipe. One of the few things I’ve never used a recipe is frosting. It’s pretty straightforward and hard to mess up. Beat shortening/margarine. Add flavor. Add sugar. Beat. Yum. Sorry I’m not very exact here.

  • about 3-4 tbl non-hydrogenated shortening or palm oil (room temperature)
  • 2-3 tbl Earth Balance or margarine (room temperature)
  • 1-2 tsp. vanilla extract
  • tiny dash of salt
  • lots of powdered sugar
  • a teaspoon or two of barely malt powder if you have it around, if not don’t worry about it.
  • a little milk, as needed.
  1. Cream together shortening and EB and then add salt and vanilla and mix well. I know, most recipes add the vanilla at the end and if that makes you more comfortable, go for it. I just think it’s easier that way. Also add the Barley malt now. And about that sifting I don’t do…it’s not a bad thing with the barley malt, it likes to turn into hard little balls. I like to add it at this step so I can easily pick out any that didn’t dissovle before moving on.
  2. Add powdered sugar about a cup or so at a time, and add a tablespoon or so of milk if you need to. Keep adding sugar until you have a fairly firm frosting and then beat on high until it’s nice and fluffy.

Assembly

Set half the cookies aside. Or, alternately, if you have mild OCD, pair up each cookie with its closest match and stack them in nice little pairs to save trouble later. Figure out your preferred filling application method-mine is an icing bag with a large round tip, but a knife will get the job done, too. Personally I line the cookies up and squeeze on the frosting all at once, this allows me to use up all the frosting (because who wants to waste that? and make sure they all have an even amount. When you’re done, just put one cookie on top of the other and gently push it down to spread the filling and adhere the cookies. Yum.