Oatmeal cream pie

This Oatmeal Cream Pie is a nostalgic treat from my childhood, now reinvented in a homemade and plant-based version. Soft, chewy cookies filled with creamy frosting make the perfect snack. Enjoy a healthier twist on a classic favorite!

Ingredients

For the cookies
- ¾ cup (75 g) Old-fashioned rolled oats
- ¼ cup (25 g) Raw Nutritional Cinnamon Roll protein powder
- ¼ cup (30 g) All-purpose flour
- ½ tsp Baking powder
- ¼ tsp Baking soda
- 1¼ tsp Pumpkin spice (or cinnamon + nutmeg)
- ⅓ cup (80 g) Plain pumpkin purée
- 3 tbsp (45 g) Almond butter
- ⅓ cup (65 g) Brown sugar
- ⅛ tsp Salt
- ½ tsp Vanilla extract
- 1 tbsp Plant-based milk

For the frosting
- ¾ cup Powdered sugar
- 1½ tbsp Vegan butter or margarine
- 1½ tsp Plant-based milk
- ½ tsp Vanilla extract

Method

1- Prepare the frosting by whisking all the ingredients together, then refrigerate for at least 1 hour (or ideally longer).

2- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

3- In a bowl, mix together the oats, protein powder, flour, baking powder, baking soda, salt, and spices.

4- In another bowl, whisk the pumpkin purée, nut butter, brown sugar, and vanilla.

5- Incorporate the wet mixture into the dry ingredients. Add the tablespoon of plant-based milk and mix well.

6- Form 10 balls, place them on the baking sheet, and slightly flatten them.

7- Bake for 9 minutes (the edges should be set, but the center still soft).

8- Let cool for 10 minutes on the baking sheet, then transfer to a wire rack.

9- Sandwich two cookies together with the frosting in the middle to make cream pies. Enjoy!

By Sarah Bourgie - Le pouvoir des Plantes
Writter at RAW Nutritional