Pecan oatmeal cream pies
Pecan oatmeal cream pies
Equipment
- Stand mixer fitted with paddle attachment, recommended
Ingredients
Dry ingredients
- 125 g (1cup) all purpose flour
- 125 g (1 1/4 cups) old fashioned oats
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1/2 tsp pink salt
- 50 g (1/2 cup) pecans, chopped
- 15 g (2 tbsp) cacao nibs
- 40 g (1/4 cup) chocolate chips
Wet ingredients
- 115 g (1/2 cup) vegan butter room temperature
- 60 g (1/4 cup) pecan butter
- 60 g (1/3 cup) unrefined brown sugar
- 100 g (1/2 cup) light brown sugar
- 1 tsp vanilla bean paste
Ingredients for the cream cheese frosting
- 330 g cream cheese of choice
- 3 tbsp honey or agave
Instructions
- Preheat the oven to 175C / 350F and line a cookie sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, spices, salt, chopped pecans, cacao nibs, chocolate chips and oats until well combined. Set aside.
- In the bowl of a stand mixer fitted with paddle attachment, beat vegan butter and sugars until light and fluffy.
- Add pecan butter and vanilla and beat until well combined.
- Turn the speed down to low and fold in the oatmeal mixture, mixing until it is just incorporated.
- Refrigerate dough for 30 minutes.
- Use a tablespoon to scoop out the dough and place it on the prepared cookie sheet, leaving at least 5cm of space between cookies so they can spread when they bake.
- Bake for 8-10 minutes, or until the cookies just begin to turn lightly golden brown around the edges.
- Remove and allow the cookies to cool on a wire rack.
Instructions for frosting
- In a small bowl, stir cream cheese and sweetener until well combined.Using a piping bag, pipe some filling on the bottom side of one cookie and press a second cookie on top.Serve immediately or keep in refrigerator for 1 day!