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Vegan Oatmeal Creme Cookie Recipe Ebook

p.

The Single Recipe Series

Vegan Oatmeal Creme Cookies

Introduction

Hello, my name is Alison! I am a stay at home mother to three beautiful children. Baking has

always been a wonderful pas-sion of mine. When I first be-came vegan about a year and a half ago, I found it very difficult to find moist vegan cakes that taste great. I tried baking all sorts of recipes from library books and the internet but none really did the trick. Most of them came out dry and crumbly, or way too dense. I soon realized that in order to continue baking I would have to start from the ground up and create my very own recipes. Where theres a will theres a way!

I was motivated and excited to begin experimenting, and I quickly discovered that my cakes tasted better than the cakes I had made in the past with eggs and dairy! Since then I have been spoiling all my friends and family with all sorts of treats. I have gotten so much great feedback that I just want to share it with the world. Now with the creation of my ebook series I have found a way to share my treats with all of you! So please give the recipes a go and let me know what you think! I have many more one recipe ebooks to come!

Please enjoy!

Cookie Ingredients

Buttercream Filling Ingredients

Vegan Oatmeal Creme Cookies

1 1/2 Cups Organic Quick Oats

1/2 Cup Organic Whole Wheat Flour

3/4 Cup Organic Sugar

1/2 tsp Baking Soda

1/4 tspSalt

1/3 Cup Organic Apple Sauce

1/4 tsp Organic Vanilla Extract

6 tbsp Melted Organic Coconut Oil

1 tbsp Organic Ground Flax Seed

2 tbspWater

1 Stick (1/2 cup) Vegan Butter ( I use earthbalance.)

2 Cups Organic Powdered Sugar

3 Tsp Organic Almond Milk

1 TspOrganic Vanilla Extract

Step One

Preheat your oven to 350 Degrees.

Next we will make the flax “egg” by mixing the ground flax and water together in a bowl. Then just leave the mixture to set while you prepare the other ingredients.

Mix the melted coconut oil and the sugar to-gether in a seperate bowl. Add the apple sauce, vanilla extract, and the flax “egg” which by now should be jelly like.

Add the remaining dry ingredients, salt, baking soda, flour, and oats. Mix well!

Step Two

Very lightly grease a baking sheet with coconut oil, or cover it with parchment paper. Spoon the oat mixture in 2 tablespoon size dollops onto the cookie sheet leaving about a 1 inch gap in between each cookie. The cookies will spread out a little while they bake!

Put them into your preheated oven and bake for around 15 minutes or until the edges are slightly browned.

Remove the tray from the oven and leave it on the cooling rack until the cookies are cool. Very carefully use a spatula to lift the cook-ies off of the tray and put them on the cooling rack. They will be quite soft so be gentle!

Let them cool on a cooling rack for at least 30

minutes before the next step.

Step Three

Time to prepare the vanilla buttercream! Place your butter substitute in a bowl. Whisk the butter with the electric mixer to soften. Using a seive add half a cup of powdered sugar at a time. At the same time slowly add in the almond milk too. Add the vanilla extract to the mixture and whisk until well combined.

Now you’re ready to fill the cookies with the creme! I piped my buttercream in a swirl inside to create the pretty pattern around the edge but you can also just use a spoon.

The piping nozzle that I used is a 1M.

Meet the Baker!

My name is Alison and I am a stay at home mother to 3 great children! I was born and raised in Norwich, England but I moved to America in 2011 with my husband who had just retired from the US Airforce. I became vegan with my family a year and a half ago and will never look back again. I bake every single day to grow my skills. Although the real win-ners here are my very lucky friends and family who are my official taste testers!

Follow me on Instagram

@veganbakermom

@thelovingbakery

Check out our YouTube channel

My Happy Vegan Family

Hyperlinks

Try the Loving Bakeries Vegan Coconut Cupcake recipe for the most delicious and moist vegan cake you have ever tasted!


Vegan Oatmeal Creme Cookie Recipe Ebook

This is a free 16 page recipe book by the Loving Bakery! Introduction Hello, my name is Alison! I am a stay at home mother to three beautiful children. Baking has always been a wonderful passion of mine. When I first became vegan about a year and a half ago, I found it very difficult to find moist vegan cakes that taste great. I tried baking all sorts of recipes from library books and the internet but none really did the trick. Most of them came out dry and crumbly, or way too dense. I soon realized that in order to continue baking I would have to start from the ground up and create my very own recipes. Where theres a will theres a way! I was motivated and excited to begin experimenting, and I quickly discovered that my cakes tasted better than the cakes I had made in the past with eggs and dairy! Since then I have been spoiling all my friends and family with all sorts of treats. I have gotten so much great feedback that I just want to share it with the world. Now with the creation of my ebook series I have found a way to share my treats with all of you! So please give the recipes a go and let me know what you think! I have many more one recipe ebooks to come! Please enjoy!

  • ISBN: 9781370855841
  • Author: Joel Kitts
  • Published: 2017-03-03 19:06:20
  • Words: 793
Vegan Oatmeal Creme Cookie Recipe Ebook Vegan Oatmeal Creme Cookie Recipe Ebook