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Remember those packaged oatmeal cream pies that made every lunch box special? This homemade vegan version brings back all those sweet memories, but with ingredients you can actually pronounce. After testing batch after batch (tough job, but someone had to do it), I've created these soft, chewy oatmeal cookies sandwiched around fluffy vanilla cream. They're even better than the originals - and that's saying something.
The first time I made these for my kids, they disappeared so fast I had to make a second batch the same day. Now they're our special weekend baking project, though somehow they never last until Monday.
Simple Ingredients
- Quick oats: Creates perfect chewy texture
- Plant butter: Makes them rich and tender
- Brown sugar: For that caramel note
- Molasses: Gives classic flavor
- Vanilla extract: Pure, not imitation
- All-purpose flour: Regular or gluten-free
- Ground flax: Our egg replacer
- Cinnamon: Just a warm hint
- Nutmeg: For that something special
- Powdered sugar: For dreamy filling
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Cookie Magic Steps
- Making Flax Eggs:
- Start by mixing ground flax with water. Let it sit until it gets goopy - that's our egg replacer working its magic. I used to skip this step and rush straight in, but trust me, those five minutes make all the difference.
- Cookie Base:
- Beat your butter and sugars until they're light and fluffy. Add molasses and vanilla - the kitchen starts smelling amazing right about now. Mix in that flax egg we made earlier. Sometimes I catch my kids sneaking tastes of the dough at this point.
- Getting Together:
- Mix in your oats and flour gently. Don't overwork it - we want soft cookies, not tough ones. The dough should feel like soft play-doh. If it's too sticky, pop it in the fridge for a bit.
- Filling Dreams:
- While cookies cool, whip up that vanilla cream filling. It needs to be just right - not too soft or it'll squish out, not too firm or it won't spread. Keep tasting to check the sweetness (baker's privilege).
My first try at these, I rushed the cooling part. Ended up with melted filling everywhere. Now I know good things take time, especially when cream filling's involved.
Serving These Up
I love packing these in lunch boxes with a little note - just like Mom used to do. For parties, I'll stack them on my old cake stand, maybe dust them with a little powdered sugar to make them look fancy. They're perfect with cold milk or, my favorite, hot coffee. Sometimes I'll make mini versions for bake sales - they always sell out first.
Playing Around
Over time, I've tried different versions. Sometimes I'll add extra cinnamon in winter, or a tiny pinch of cardamom for something special. My daughter loves when I make them smaller - "two-bite size" she calls them. Once I tried adding cocoa to the filling for a chocolate version. Not traditional, but definitely delicious.
Keeping Fresh
These keep best in an airtight container. At room temperature, they're good for a day, but I like keeping them in the fridge where they'll last about a week - if your family doesn't find them first. You can even freeze them for about three months. Just wrap them individually so they don't stick together.
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You know what's funny? These started as an attempt to make something healthier than the packaged version, but they've become our family's favorite treat. There's something special about making childhood favorites from scratch - maybe it's knowing exactly what goes into them, or maybe it's just the love you bake in. Either way, these little sandwich cookies have become more than just a treat - they're part of our family stories now.
Frequently Asked Questions
- → Can I make these gluten-free?
- Yes, use gluten-free baking flour blend and certified gluten-free oats.
- → Why use quick oats?
- Quick oats give the best texture. Regular oats make cookies too chewy.
- → Can I freeze these?
- Yes, wrap individually and freeze up to 3 months. Thaw in fridge.
- → Why use flax eggs?
- Flax eggs help bind the cookies and replace regular eggs for a vegan version.
- → Can I make smaller cookies?
- Yes, adjust baking time down by 2-3 minutes for smaller sandwiches.