Vegan Little Debbie Style Cookies (Print Version)

# Ingredients:

→ Oatmeal Cookies

01 - 1 cup vegan butter, softened
02 - 1 cup light brown sugar, packed
03 - 1/4 cup granulated sugar
04 - 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water)
05 - 1 tbsp molasses
06 - 2 tsp vanilla extract
07 - 3 cups quick oats
08 - 1 1/2 cups all-purpose flour (or gluten-free baking flour)
09 - 1 tsp baking soda
10 - 1 tsp ground cinnamon
11 - 1/2 tsp baking powder
12 - 1/2 tsp salt
13 - 1/4 tsp ground nutmeg

→ Vanilla Cream Filling

14 - 1/2 cup vegan butter, softened
15 - 2-6 tbsp non-dairy milk
16 - 1 tsp vanilla extract
17 - Pinch of salt
18 - 2-3 cups powdered sugar, sifted

# Instructions:

01 - Preheat oven to 350°F. Line baking sheet with parchment. Make flax egg and let sit 5 minutes.
02 - Cream vegan butter and sugars until fluffy. Add flax egg, molasses, and vanilla. Mix in oats and dry ingredients until just combined.
03 - Scoop dough balls onto sheet, flatten slightly. Bake 13-15 minutes until edges set but center looks slightly underbaked.
04 - Beat vegan butter until fluffy. Add powdered sugar, vanilla, salt and enough milk for desired consistency.
05 - Pipe or spread frosting on half the cooled cookies. Top with remaining cookies to make sandwiches.

# Notes:

01 - Can be stored at room temperature same day
02 - Keeps in fridge up to 1 week
03 - Can be frozen up to 3 months

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