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Vegan Oatmeal Cream Pies

Servings: 8 pies
Author: Sarah Rotavera

Ingredients

For the oatmeal cookies

  • 1 cup Bob's Red Mill Organic Rolled Oats pulsed in processor for 10 sec
  • 1/3 cup solidified unrefined coconut oil*
  • 1/2 cup coconut sugar
  • 1 teaspoons vanilla extract
  • 2 tablespoons almond milk
  • 1/2 cup almond flour not almond meal
  • 3/4 cup oat flour**
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon molasses

For the cream filling

  • 1 cup cashews soaked***
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons pure maple syrup
  • 1 teaspoon vanilla extract
  • 1/4 cup almond milk + more as needed
  • pinch of salt

Instructions

  • Preheat the oven to 350°F then line a baking sheet with parchment paper. In a large bowl, combine the almond flour, oat flour, oats, cinnamon, baking soda, baking powder and salt. Sift together then set aside.
  • In the bowl of a stand mixer with the paddle attachment (or a large bowl using a hand mixer), add the solidified coconut oil and coconut sugar. Cream together on medium speed for about 1-minute. Add the molasses, vanilla extract and almond milk then continue to mix for about 30 seconds.
  • With the mixer running on low speed, add the dry ingredients to the bowl in two parts. Allow to mix until a dough forms, for about 30 seconds. Use a spatula to scrape down the sides then mix again, as needed.
  • Take 1 tablespoon of dough and roll into balls. Bake cookies for about 10-12 minutes. Allow cookies to cool on the baking sheet for at least 10 minutes.
  • Meanwhile prepare the filling by combining the drained and rinsed cashews with remaining ingredients in a high speed blender or NutriBullet. Blend until smooth and add more sweetener as needed and almond milk to thin. The texture should be thin enough to pipe but not overly runny. Transfer to a pastry bag then gently pipe the filling into the center of half of the cookies. Place the remaining cookies on top and enjoy!

Notes

Leftovers should be stored in an airtight container in the refrigerator. They are best served fresh so if you are making them in advance, store the cookies and cream filling separately then assemble the day of.
Be sure to use certified gluten-free oats for allergies
*If coconut oil is too hard to scoop, try microwaving it (without the lid) for 10 seconds
**oat flour can be made by grinding an equal amount of oats to a fine powder in the food processor
***soak cashews in a bowl covered with a few inches of water for at least 6 hours or up to overnight. For a faster option, bring a pot of water to a boil, remove from heat, add the cashews and allow to soak for 30 minutes. Drain and rinse before using in recipe