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recipe image Oatmeal Whoopie Pies

Oatmeal Whoopie Pies

Oatmeal Whoopie Pies

Our recipe for Oatmeal Whoopie Pies is a plant based cookie sandwich that the whole family will love. These cookies use a combination of flour and oats to make them a little bit better for you. Country Crock brings all of the buttery flavor to these cookies. Sandwich our sweet fluffy filling between the cookies for an irresistible treat.

Our recipe for Oatmeal Whoopie Pies is a plant based cookie sandwich that the whole family will love. These cookies use a combination of flour and oats to make them a little bit better for you. Country Crock brings all of the buttery flavor to these cookies. Sandwich our sweet fluffy filling between the cookies for an irresistible treat.

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  • Prep time1 Upfield.Recipes.RecipeDetail.Hours 10 minutes
  • Cooking time20 minutes
  • Portions11
  • DifficultyMedium

Ingredients

For the Cookies
  • 1 cup brown sugar
  • 1 cup granulated sugar
  • 1 cup Country Crock® Plant Butter Sticks with Avocado Oil
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 3 tablespoons hot water
  • 1 teaspoon baking soda
  • 2 1/2 cups all purpose flour
  • 2 cups quick oats

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Instructions

For the Cookies
  1. Preheat oven to 350 degrees.
  2. Cream brown sugar, sugar, Country Crock Plant Butter, and vanilla. Add eggs and mix just until combined. Add the salt, cinnamon, and baking powder and mix. Dissolve the baking soda and boiling water, then add to the bowl and mix. Add flour and oatmeal and mix to combine completely.
  3. Using a cupcake scoop (or scoop about 3 tablespoons of dough) onto parchment-lined baking sheets at least 2 inches apart. Bake for 10 minutes just until the cookie is no longer shiny. Let the cookies come to room temperature while making the filling.
For the Filling
  1. In a small saucepan over medium heat, whisk flour into coconut milk together, stirring constantly, until thickened into a paste. Remove from heat, stir in the vanilla and let it cool to room temperature.
  2. Cream the Plant Butter and sugar together until fluffy and white, about 5-10 minutes. Add in the cooled coconut paste mixture and continue to whip for another 3-5 minutes or until a light, fluffy cream appears.
  3. Divide filling into three parts and add food coloring to preference.
  4. Using a piping bag or spoon, spread about 2 tablespoons of the filling onto the bottom of a cookie, sandwich the second cookie on top and press to adhere.

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