(For all ingredients, please use organic versions if available)
Vegan Oatmeal Cookies1½ – 3 cups oats
1½ cups white spelt flour
Ener-G Egg Replacer for 2 eggs
1 cup vegan soy butter
1 cup vegan brown sugar
½ cup vegan white sugar
½ cup raisins
1½ teaspoons vanilla extract
1½ teaspoons cinnamon
1 teaspoon salt
1 teaspoon baking soda
Vegan Buttercream Icing2 cups icing sugar
3 tablespoons vegan soy butter
2 tablespoons non-hydrogenated vegan shortening
Soy milk for creamy consistency
Spice Vegan Buttercream Icing
Vegan buttercream icing
1 tablespoon +
2 teaspoons cinnamon
2 teaspoons clove
Directions (to make outrageous oatmeal cookies): - Put in 1 cup of softened soy butter into the mixer
- Take 1 cup of vegan organic brown sugar
- Take ½ a cup of vegan organic white sugar
- Put this on medium high and let it whip for about a minute or two until it’s just
Really nice and creamy
- Stop it in the middle and just scrape down the sides a little bit, just to make sure that you’re getting everything in the bottom of the bowl
- After that’s mixed well, we are going to put in 1½ teaspoons organic vanilla
- Put a vegan egg replacer and stir it together
- After that’s mixed together put it on low and just drop it in.
- Put 1 teaspoon of salt, 1 teaspoon of baking soda, and 1½ teaspoons of organic cinnamon
- Put in 1½ cups of organic flours (put it on low and add it slowly so it doesn’t get all over the place)
- Make sure that the flour is mixed well, but you don’t want to over mix it either
- Put it on medium for just a few seconds
- Put 1½ cups of organic oats (you can add up to 3 cups of oats in this recipe)
- Put ½ a cup of raisin family (can add as many as you like)
- Use a little scoopers to use them for the cookie dough
- After fill up the tray, put it in a preheated 350 degree oven
- Bake for about 8–10 minutes
Directions (to make a vegan buttercream icing): - Take 2 cups of vegan organic powdered sugar
- Take 3 tablespoons of vegan soy butter
- Take 2 tablespoons of non-hydrogenated shortening
- Mix that together until it’s creamy
- It can get a little clumpy. So take some soy milk and just slowly pour a little bit in until you get your desired texture. Start with a little bit because you can always add more later
- Start with the blender, start it on low
- Adding just a little more milk if it’s getting pretty thick
- Put the blender on high
Directions (to make spice icing): - Take about half of buttercream icing and put it into another bowl
- Put 1 tablespoon plus 2 teaspoons of cinnamon
- Put 2 teaspoons of clove
- Mix it on low for about a minute
Directions (to topping): - Put the icing in the piping bag (you can use just a little baggy and cut the end off, or actually just spoon)
- Put the spice on and leave a little room for the buttercream
- Make sure you get it on the cookies because it will really tops it off well
- Ready to serve