Friday, March 22, 2013

Vegan Oatmeal Creme Pies (Little Debbie Inspired)

Vegan Oatmeal Creme Pies
(Little Debbie Inspired)

Growing up most of us had a snack item in there lunch and it was always the best end or even beginning to our lunches. We looked forward to that treat and crossed our fingers that mom or dad didn't forget it. Little Debbie is the queen of snack items, there is a vast variety to choose from and something for everyone to enjoy. When I wanted that snacking surprise in my lunch, I would hope for Oatmeal Creme Pies, they were perfectly sweet but had that spice from the oatmeal, you ALMOST felt healthy but we know better that its not. This recipe shows that our childhood favorites can be made into comforting vegan treats as well. With its spice oatmeal cookie and vegan marshmallow buttercream, this snack treat has the perfect balance to make you want this in your or your kiddos lunch. Completely craveable, serve with your lunch or a big glass of vegan milk and enjoy! 

Vegan Oatmeal Creme Pies
(Little Debbie Inspired)

This will make: 9 to 11 Creme Pies 

-1 3/4 cups all-purpose flour 
-1 cup quick oats, slightly ground in a food processor
-2 teaspoon cocoa powder 
-1 1/2 tsp cornstarch 
-1 teaspoon baking powder 
-1/2 teaspoon baking soda 
-1 teaspoon salt 
-1 teaspoon cinnamon 
-1/4 teaspoon ground nutmeg

-1/4 teaspoon ground ginger 
-1 cup Crisco, room temperature 
-1 1/4 cups granulated sugar
-2 1/2 Tbsp molasses 
-1 teaspoon The Vegg & 1/4 cup hot water (Equals 3 eggs if using another egg sub) 
-1 Tablespoon vanilla extract 

Vegan Marshmallow Buttercream
-1/2 cup butter flavored Crisco, room temperature 
-1/4 cup coconut shortening, room temperature 
-1 1/2 cups powdered sugar 
-7 oz. vegan marshmallow creme (I used Ricemellow Creme)


Heat oven to 350 Degrees

In a mixing bowl, whisk together flour, processed oatmeal, cocoa powder, cornstarch, baking powder, baking soda, salt, cinnamon, nutmeg and ginger, set aside to use with wet ingredients. In a stand mixer fit with the paddle attachment, whip together butter, shortening, sugar, vanilla, and molasses on medium-high speed until pale and fluffy, about 2  to 3 minutes. Stir in your egg substitute, mixing until combine after each addition. Once the ingredients are incorporated and fluffed, slowly add in dry ingredients and mix until well combine. The dough will be thick. 

Cookie Dough
Scoop your dough out into 2 Tbsp (or 1/8 cup) portions at a time and shape into roll, lightly press dough, transfer to a baking sheet, fitting 9 cookies per sheet. You will have two trays, Bake for 10 to 12 minutes (cookies should still be soft and completely set, don't over bake). Once they are done, I give the tray a tap on the oven rack or counter with the cookie set and it flattens the cookies down (deflates them). Allow to cool several minutes on baking sheet before transferring to wire rack to cool. 

For better results:
Always put your racks in the middle,
 makes for even cooked cookies

Pre-Baked Cookies

Cookies Fresh out of the Oven

Vegan Marshmallow Buttercream
In the bowl of a stand mixer fitted with whisk attachment, whip Crisco and coconut shortening on medium-high speed, until fluffy, about 3 to 4 minutes. Add vanilla and whisk into the shortening mixture.Then add the powdered sugar and blend on stir speed at first and increase gradually to medium-high speed and whip for 1 to 2 minutes until combined (scrap down the side and bottom as needed). Mix in your Ricemellow Creme, whisk and scrap down the sides until combined. 

Vegan Marshmallow Buttercream Ingredients

Completed Buttercream 


Once your cookies are cooled completely you can then spread or scoop your vegan marshmallow buttercream along bottom side of one cookie and press one cookie on the other to make them stick. 

Assembly Line
I used an Ice Cream Scoop (1/4 cup) 
Store cookies in an airtight container wrapped in plastic wrap at room temperature. Serve with a big glass of vegan milk or your lunch and enjoy!
Completed Vegan Oatmeal Creme Pies


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