Vegan Oatmeal Cream Pie Cookie

12 Cookie Sandwiches

The Cookie: 13 Oz Banana 1 1/4 Cups Canola Oil 1 Lb + 3/4 Oz Granulated Sugar 1 Tbsp Dark Vanilla Extract 13 1/2 Oz All Purpose Flour 1 3/4 Tsp Baking Soda 1 Tsp Iodized Granulated Salt 1 Tsp Ground Cinnamon Spice 10 1/2 Oz Hot Quick Oatmeal Cereal 12 3/4 Oz Rolled Oats

1. Pre-heat oven to 330 degrees. In a mixing bowl, fitted with paddle attachment, mix bananas, canola oil, granulated sugar, and dark vanilla until evenly combined. 2. Add all purpose flour, baking soda, iodized salt, ground cinnamon, and mix until evenly combined. 3. Add quick oatmeal and rolled oats and mix until just combined. 4. With a scoop, portion batter onto a parchment lined full sheet pan ensuring even spacing. 5. Press scoops of batter down until approximately 1/4” thick. 6. Bake until lightly golden brown and set (approximately 10 minutes but bake times may vary) 7. Remove cookies from oven and set aside to cool to room temperature. 8. When cookies are cooled, pair 2 cookies together with 1 oz vegan cinnamon buttercream icing (see recipe below). 9. Enjoy!

The Icing: 1 Cup Vegan Butter, Room Temperature 3 Cups Powdered Sugar 1 Tsp Vanilla Extract 2-3 Tbsp Unsweetened Non-Dairy Milk Dash of Cinnamon Spice

1. In a mixing bowl with whisk attachment, beat vegan butter until creamy. 2. Gradually add powdered sugar 1/2 cup at a time, until all the powdered sugar is mixed in. 3. With the mixer on low medium speed, slowly add the non-dairy milk, vanilla, and cinnamon. 4. Increase the speed of the mixer and beat for an additional 30 seconds until light and fluffy.