Be the star of any social gathering with this mouthwatering recipe from Jennifer Rose Rossano’s Residing Loopy Wholesome.
What you want:
For the cookies:
1½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon floor cinnamon
1 cup rolled oats
¼ teaspoon salt
2 flax eggs
½ cup vegan butter, melted
½ cup cane sugar
½ cup brown or coconut sugar
½ cup applesauce
1 tablespoon maple syrup
1 teaspoon vanilla extract
For the cream filling:
½ cup vegan butter, softened
½ cup vegan shortening
3 cups powdered sugar
1 teaspoon vanilla extract
¼ cup almond milk
What you do:
- For the cookies, preheat oven to 350 levels. Line a baking sheet with parchment paper and spray with nonstick cooking spray.
- In a small bowl, whisk flour, baking soda, baking powder, cinnamon, oats, and salt. In a big bowl, beat flax eggs, butter, and sugars till fluffy. Add applesauce, maple syrup, and vanilla, and blend till mixed. Add moist components to dry components, and blend till simply mixed.
- Onto a baking sheet, drop dough by rounded tablespoons, 2 inches aside. Bake for 10 minutes. Take away from oven and funky earlier than transferring to a wire rack to chill fully earlier than filling.
- For the cream filling, in a big bowl, place butter and shortening and cream collectively till fluffy. Add sugar, 1 cup at a time, after which combine on excessive pace for 3 minutes. Add vanilla and milk, and blend on excessive for five minutes, or till sugar has dissolved. Scrape down sides of bowl if wanted.
- Unfold filling on the underside of 1 cookie and prime with one other. Repeat with remaining cookies.
For extra plant-based recipes like this, learn:
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