Oatmeal Cream Pies

Surprisingly, I never tried Little Debbie cookies. I wasn't a huge fan of oatmeal or oatmeal cookies growing up and by the time I grew up and expanded my food interests, I was already vegan. Despite never trying them,  I can tell you that these cookies are better because they are amazing. The cookies are soft and spiced perfectly, with the best sweet center. Give them a try yourself!

**This recipe is a variation of My Baking Addiction's recipe, but veganized!

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Cookies:

1 cup vegan butter (we like Earth Balance)
3/4 cup light brown sugar
1/2 cup granulated sugar
6 tbsp aquafaba (alternatively, you can use two flax eggs)
1 tsp pure vanilla extract
1 1/2 cups all-purpose flour
1 tbsp baking powder
1 tsp ground cinnamon
1/2 tsp salt
3 cups quick oats

Filling:

3/4 cup vegan butter
2 1/2 cups icing sugar (or confectioner's sugar)
1 tsp vanilla extract
1 tbsp non-dairy milk

Directions:

1. Preheat oven to 350 degrees Fahrenheit. 
2. Cream butter and sugar together until fluffy. Mix in aquafaba and vanilla.
3. In another bowl, mix flour, baking powder, cinnamon, and salt. Sift into wet ingredients and mix until combined. Add in oats and mix together.
4. Using medium cookie scoop, scoop dough onto parchment paper and bake for 13-15 minutes, or until light brown.
5. While cooking, mix butter until soft and fluffy. Add in powdered sugar gradually and mix until combined. Add in vanilla and milk and mix well until fluffy.
6. Assemble cookies by piping cream filling on flat side of cookie and put another cookie on top. Repeat with the rest of the cookies.

Recipe yields about 16 small sandwich cookies.