Maple-Nut Oatmeal Cream Pies

Ready in : 45 mins

Maple-Nut Oatmeal Cream Pies is a dessert that serves 24. One portion of this dish contains about 11g of protein, 16g of fat, and a total of 362 calories. For 70 cents per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. If you have old-fashioned rolled oats, canolan oil, water, and a few other ingredients on hand, you can make it. This recipe is liked by 1 foodies and cooks. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Foodista. It is a good option if you're following a lacto ovo vegetarian diet. With a spoonacular score of 38%, this dish is rather bad. Similar recipes include Maple-Nut Oatmeal Cream Pies, Oatmeal Whoopie Pies with Brown Butter-Maple Frosting, and Maple Date-Nut Oatmeal Breakfast Squares.

Diets

LACTO OVO VEGETARIAN

Ingredients

baking powder

2 teaspoons

baking soda

2 teaspoons

butter

0.25 cup

canola oil

0.5 cup

cinnamon

1.5 teaspoons

cream cheese

4 oz

eggs

5

flour

1 cup

maple flavoring

1 teaspoon

milk

24 servings

nutmeg

1 teaspoon

nuts

0.75 cup

old-fashioned rolled oats

2 cups

powdered sugar

2 cups

salt

0.5 teaspoon

sugar

1.5 cups

applesauce

1 cup

vanilla

1 teaspoon

water

2 tablespoons

Cooking in Steps

1
In a large bowl, combine oats, flour, sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.In another bowl, beat eggs, applesauce, water, oil, and vanilla until well mixed, then stir into dry ingredients just until moistened. DON'T overmix. Gently fold in the nuts.Drop batter by 2 tablespoons, 2 inches apart on a greased cookie sheet, shaping each into a circle.

baking powder

baking soda

applesauce

cinnamon

vanilla

clove

cookies

nutmeg

all purpose flour

sugar

water

egg

nuts

oats

salt

cooking oil

baking sheet

bowl
2
Bake at 350 for 9-10 minutes or until tops are firm.

oven
3
Remove to wire racks to cool.In a small mixing bowl, beat filling ingredients together until light and fluffy, about 2-3 minutes.

mixing bowl
4
Add a tablespoonful of milk if you'd like it thinner. (I usually add 1 or 2.)

milk
5
Spread over bottom of half the cookies; top with remaining cookies. Store in refrigerator.Note: If you find that they spread too much when baking, add a few tablespoonfuls of flour to the remaining batter.

cookies

all purpose flour