I’ve taken your childhood favourite oatmeal cream pies
and made them vegan.
And better =P
Soft and chewy oatmeal cookies with a hint of vanilla,
with a creamy and light filling sandwiched in between.
I thought I knew myself. I thought I knew who I was and what I wanted in life. I thought I knew how to take care of myself and who I was looking for, and who I wanted to share my life with. Taking my life apart and putting it back together again has made me realize how much I’ve changed.
The Lisa that I was isn’t the Lisa I want to be. She was known as overbearing, motherly, bossy. She was goofy at times, but for the most part she was pretty conservative. She was a little mean, maybe a little judgemental. She thought she knew what was best, for her and the people she loved. She didn’t feel powerful, she didn’t feel beautiful. She didn’t feel like she had anything to offer. She was the nagging voice of reason that nobody wanted to hear.
I think there’s a nugget of the old Lisa still here, but it’s only a fraction of who I am. I want the confident and impulsive girl I’ve smothered with reason and self-doubt to come out and shine. I want to let the optimist win every once in a while in the internal struggle of optimist vs realist. I don’t always want to be the voice of reason, I want to be a little wild sometimes. I want to feel wanted, not like an old timepiece on the mantle: a constant fixture; only feeling the gaze when the clock strikes midnight and I chime that it’s time to pay attention to me.
I refuse to mute my inner monologue. I’m letting loose and feeding the impulses.
No more mind games, no more self-doubt.
I am strong. I am beautiful. I am wanted.
I made these vegan oatmeal cream pies for one of my best friends’ birthday. Michael, you’re the best foodie friend a weirdo like me could ever ask for. I’m so happy you’ve embraced veganism and have always been there with me to get that extra serving of ice cream that we probably didn’t need. Thanks for bringing cupcakes when I’m down, being my spontaneous friend, and being weird.
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.
- 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!