I feel like I say this a lot, but this has got to be one of my favorite recipes I've ever made! The texture is just right and with the added flavor from the pistachios, not a single soul will be able to refuse a bite of these cookies.
This recipe is adapted from a recipe for "Pumpkin Spice Oatmeal Cream Pies" by Mary-Kate Lynch.
Ingredients
2 cups oat flour (or spin oats in food processor or blender)
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
2 teaspoons matcha powder
1/2 cup unsweetened applesauce
1/2 cup vegan butter (+1/2 cup for filling)
1/2 cup sugar
1 cup brown sugar
1 teaspoon vanilla
2 cups rolled oats
1/2 chopped pistachios (optional)
2 cups powdered sugar
Dandies mini marshmallows (optional)
mini vegan chocolate chips (optional)
Directions
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
In a medium bowl, sift together flour, baking soda, salt, cinnamon and matcha powder. This is the dry mixture.
In a separate bowl or standing mixer, combine applesauce, 1/2 cup vegan butter, sugar, brown sugar and vanilla. Slowly add in in the dry mixture, then fold in the oats and optional pistachios with a spatula. Jinkies this dough is delicious.
Scoop tablespoon-sized balls of dough onto the lined baking sheet. For flatter more even cookies, press down lightly on each ball of dough with the bottom of a cup or a large spoon. Bake for about 10 minutes and let cool completely before removing from the pan.
For the cream filling, beat together the remaining 1/2 cup of vegan butter with 2 cups powdered sugar, to taste. Feel free to add another spooky natural colorant like turmeric, beetroot powder, spirulina or even charcoal. I kept mine simple.
Once the cookies are cool, spread or pipe cream filling in between two cookies and then, hold the phone, they're done!
Lastly, for the zombie eyes, I used the same technique I used for my Halloween Cutout Cookies last year. Cut mini vegan marshmallows in half (kitchen scissors are great for this) and squish in mini chocolate chips for the pupils. Attach the marshmallow eyes to the cookies with a dot of the cream filling. Enjoy!
This recipe is adapted from a recipe for "Pumpkin Spice Oatmeal Cream Pies" by Mary-Kate Lynch.
Ingredients
2 cups oat flour (or spin oats in food processor or blender)
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
2 teaspoons matcha powder
1/2 cup unsweetened applesauce
1/2 cup vegan butter (+1/2 cup for filling)
1/2 cup sugar
1 cup brown sugar
1 teaspoon vanilla
2 cups rolled oats
1/2 chopped pistachios (optional)
2 cups powdered sugar
Dandies mini marshmallows (optional)
mini vegan chocolate chips (optional)
Directions
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
In a medium bowl, sift together flour, baking soda, salt, cinnamon and matcha powder. This is the dry mixture.
In a separate bowl or standing mixer, combine applesauce, 1/2 cup vegan butter, sugar, brown sugar and vanilla. Slowly add in in the dry mixture, then fold in the oats and optional pistachios with a spatula. Jinkies this dough is delicious.
Scoop tablespoon-sized balls of dough onto the lined baking sheet. For flatter more even cookies, press down lightly on each ball of dough with the bottom of a cup or a large spoon. Bake for about 10 minutes and let cool completely before removing from the pan.
For the cream filling, beat together the remaining 1/2 cup of vegan butter with 2 cups powdered sugar, to taste. Feel free to add another spooky natural colorant like turmeric, beetroot powder, spirulina or even charcoal. I kept mine simple.
Once the cookies are cool, spread or pipe cream filling in between two cookies and then, hold the phone, they're done!
Lastly, for the zombie eyes, I used the same technique I used for my Halloween Cutout Cookies last year. Cut mini vegan marshmallows in half (kitchen scissors are great for this) and squish in mini chocolate chips for the pupils. Attach the marshmallow eyes to the cookies with a dot of the cream filling. Enjoy!