Oatmeal Cream Pies


For the cookies:

2 flax eggs (2 tbsp flax meal + 8 tbsp warm water)

1 cup vegan margarine (I used vegan Becel)

3/4 cup white sugar

1/2 cup brown sugar

1 tsp vanilla extract

1 1/2 cup flour

1/2 tsp baking powder

1 pinch of salt

2 cups rolled oats, pulsed a couple times in a food processor (or you can use instant oats)

For the filling:

1/2 cup vegan margarine

Half a container of Daiya cream cheese (112 g)

1 1/3 cup icing sugar (you can add more if you like it sweeter)

1 tsp vanilla extract


To make the cookies:

Preheat oven to 350ºF/175ºC.

Make the flax eggs by combining flax meal and water and let sit to gel for about 10 minutes.

Meanwhile, cream the margarine and sugars together until creamy. Stir in flax eggs and vanilla extract, then sift in flour, baking powder, a pinch of salt.

Add rolled oats and mix until incorporated.

Spoon out heaping tablespoons (my scoop is 1.5 tbsp) of batter onto a lined baking sheet, leaving at least 2 inches between each ball of dough. Bake for 8 minutes, or until the edges are barely golden. You want to underbake these cookies so they're extra soft. Remove from oven and let cool on a wire rack. Repeat until all batter is used up.

To make the filling:

Beat together margarine, vegan cream cheese, icing sugar and vanilla extract until combined and creamy. The icing is a little runny at room temperature, so be sure to store in fridge while baking the cookies.

To assemble:

Match cookies according to size to make the sandwiches. Spoon a heaping tbsp of filling between your cookie matches and gently squeeze to distribute the filling. Repeat until all cookies are filled.

Store cookie sandwiches in the fridge to set the filling. Enjoy!