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plant based oatmeal cookie pie

Oatmeal Cream Cookies

This rich, decadent cream made from silken tofu and naturally sweetened with Medjool dates is the ultimate plant-based treat that's both comforting and guilt-free.
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Prep Time 45 minutes
Cook Time 11 minutes
Chill 1 hour
Servings: 8 cookies
Course: Dessert
Cuisine: Plant Based
Calories: 210
Ingredients Method Notes

Ingredients
  

Cookies
  • 1 cup rolled oats
  • 3/4 cup oat flour or whole wheat pastry flour
  • 1/2 cup almond butter
  • 1/4 cup maple syrup
  • 1/4 cup unsweetened applesauce
  • 1 fleg
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • Pinch salt
Fleg-flax “egg”
  • 2 tbsp ground flax seed
  • 5 tbsp water
Cream Filling
  • 1 cup silken tofu
  • 6 Medjool dates pitted & softened in hot water
  • 1 tbsp maple syrup
  • 2 tsp vanilla extract
  • 1 tsp cinnamon
  • Pinch of salt

Method
 

Cookies
  1. Preheat oven to 350°F.
  2. Stir flaxseed + water together; let sit.
  3. Mix almond butter, maple syrup, applesauce, vanilla, and flax mixture until smooth.
  4. Add oats, flour, cinnamon, baking soda, baking powder, salt. Mix until combined (sticky dough).
  5. Scoop ~2 tbsp dough per cookie. Flatten slightly.
  6. Bake 9–11 min, until lightly golden but still soft. Cool completely.
Cream Filling
  1. Blend dates until smooth. Add all other ingredients. Blend until creamy. Chill 1 hour.

Notes

Freezing these helps them stay together. An hour is good, then let them sit out about 10 minutes to soften up a bit.