Homemade Oatmeal Cream Pie Cookie Sandwiches

Ever wanted to make you're own version of this classic treat? Now you can!

Prep Time 25 minutes

Cook Time 15 minutes

Cooling Time 30 minutes

Total Time 40 minutes

Servings 12 cream pies (about)

Ingredients

Cookies:

1/2 cup organic vegetable shortening *see note
1 cup packed brown sugar
1 tablespoon pure maple syrup
2 tablespoons full-fat coconut milk
1 1/4 teaspoons salt
2 teaspoons vanilla extract
1 teaspoon baking powder
1/4 teaspoon cinnamon
1/8 teaspoon pumpkin pie spice
1 cup all-purpose flour
1 3/4 cups quick cooking oats **see note

Frosting:

2 tablespoons vegan butter or coconut oil, melted
2 cups organic powdered sugar
1 tablespoon almond milk (or any plant-based milk)
1 teaspoon vanilla extract
pinch of salt

Instructions

Preheat oven to 350 degrees F (180 C). Beat coconut oil, sugar, and brown sugar in a mixing bowl until creamed. Add syrup, coconut milk, vanilla, salt, and spice. Mix in flour then oatmeal. Roll dough into 1 1/2 tablespoon sized balls, place evenly apart on parchment lined baking sheet, and flatten slightly with palm because these cookies don't spread much. (you should get about 24 cookies)
Bake for 8 - 10 minutes or until edges are golden. Remove and cool completely.
Whisk together ingredients for frosting in a medium bowl until smooth. When cookies are cool, use a knife to spread frosting between sets of 2 to make cream pies. (you should have about 12 pies)

Recipe Notes

*I've also tried using coconut oil for these cookies and they work well with it, however you'll need to add about 2 tablespoons extra (1/2 cup + 2 tablespoons) as it tends to be a bit more dry. I'd recommend trying half coconut oil and half organic vegetable shortening first.

**if you don't mind the added texture, old-fashioned oats work fine too (although I'd recommend using only 1 1/2 cups)