Banana Oatmeal Cream Pies

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I don’t know when or why or why I remember, but one time my mom said something to someone along the lines of: “With Katie, it’s what you see is what you get.” And she’s right. I can’t disguise my emotions (or lack thereof) to save my life (or a relationship). I don’t know (or care?) enough about makeup to convince you I look better than I do. I am at all times covered in cat hair and do not brush my own. It’s all laid out there, no surprises. These cookies, though? These peanut butter buttercream-stuffed cookie sandwiches are some deceitful little mothers… Vegan, gluten-free and–BY GOD–full of oats. (Yeah, I said “butter butter.”)

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Vegan Banana Oatmeal Cream Pies

As I write this, my friends are all fighting over who gets to eat them… on Facebook. So 2013. These cookies are the world’s easiest to make, and they come to us from none other than The New York Times. I will repost the recipe–doubled here for cookie sandwiches’ sake–but you can find the original here: Banana Everything Cookies. The original calls for all-purpose flour, but gluten-free works just as well. The peanut butter banana buttercream is something I just threw together based on the fool-proof formula that 1 cup of fat + 3 cups of powdered sugar will yield frosting.

Vegan Oatmeal Banana Cookies

Ingredients

  • 2 overripe bananas, mashed
  • 2/3 cup grapeseed oil (or any neutral oil)
  • 1 1/3 cups sugar
  • 2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose gluten-free flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 4 cups oats

Instructions

  1. Combine bananas, oil, sugar and vanilla extract and mix until smooth
  2. In a seaprate bowl, combine dry ingredients
  3. Add dry ingredients (except oats) to wet and stir to combine
  4. Stir in oats one cup at a time
  5. Spoon dough onto a greased cookie sheet about 1 tablespoon at a time. (I use a melon baller as my scoop.)
  6. Spray your hand or the back of a spoon with nonstick cooking spray and then press down each dough ball to form a flatter cookie
  7. Bake on 350 for 10 minutes

Peanut Butter Banana Buttercream

Ingredients

  • 1/2 cup Earth Balance buttery spread
  • 1/2 cup peanut butter (I used chunky)
  • 1 overripe banana
  • 1/2 teaspoon vanilla extract
  • 2 cups powdered sugar
  • pinch of salt

Instructions

  1. Using a stand or hand mixer, beat butter and peanut butter until creamy
  2. Add the banana and vanilla extract and keep mixing until smooth
  3. Slowly add the powdered sugar one cup at a time
  4. Sprinkle in salt and mix one last time
  5. Store in the refrigerator until cookies are ready to frost

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4 Comments

  1. I happen to like “what you see is what you get”. It’s honesty.

    In other news, I had bananas that needed tending to, so I made a banana cake with chocolate peanut butter frosting. It’s not vegan and it’s probably full of calories. What you see …………….

  2. These look awesome! I don’t see oats on your ingredient list. How much did you use?
    And I keep reading the list because I think I’m crazy.

  3. Oh my, these look heavenly…

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