Maple Walnut Oatmeal Whoopie Pies
From christinem 14 years ago
- 45 to make
- Serves 6
Sweet maple cream and big oatmeal cookies team up to make a delicious whoopie pie variation! This was inspired by a local coffee shop's Vegan Whoopie Pies, one of my friend's favorite desserts. This recipe could easily be made vegan (margarine for butter, soy milk for buttermilk, and of course make sure you use vegan sugar (from organic evaporated cane juice) to suit your vegan friends' preferences.
Ingredients
- Cookies: shopping list
- 1/4 cup butter, softened shopping list
- 1/4 cup sugar shopping list
- 3/4 cup brown sugar shopping list
- 1 tbsp molasses shopping list
- 1/2 cup mashed ripe banana shopping list
- 1/2 tsp vanilla shopping list
- 1/2 tsp maple flavoring shopping list
- 1/2 cup buttermilk shopping list
- 1 cup whole wheat pastry flour (or white whole wheat flour) shopping list
- 1/2 tsp, baking powder shopping list
- 1/2 tsp. baking soda shopping list
- 1/2 tsp salt shopping list
- 1 tsp cinnamon shopping list
- 1/2 tsp nutmeg shopping list
- 1/4 tsp ground cloves shopping list
- 3 cups old fashioned oats shopping list
- 1/2 cup walnuts, very finely chopped shopping list
- Filling: shopping list
- 1 cup shortening shopping list
- 1 tbsp maple syrup shopping list
- 1/2 tsp vanilla shopping list
- 4 c confectioner’s sugar shopping list
- pinch salt shopping list
- 2 tbsp milk shopping list
How to make it
- Preheat oven to 350° F.
- Cream together butter, sugar and brown sugar. Beat in banana, molasses, vanilla and maple extract.
- In a separate bowl, sift together flour, baking powder, baking soda, salt and spices. Stir in oats.
- Add the flour/oat mixture alternately with the buttermilk to the batter (1/3 of the flour/oat mixture, 1/4 cup buttermilk, another 1/3 flour/oats, rest of the buttermilk, rest of the flour/oats) beating well after each addition. Stir in nuts.
- Using a large cookie scoop or ice cream scoop, place cookie dough on greased baking sheets, 2” apart. Press down slightly, if desired (cookies will not spread a whole lot) This will produce 12 4" cookies - you can certainly opt to make smaller ones)
- Bake 10-12 minutes or until tops look dry and cookies are just golden around the edges. Remove to wire racks to cool completely
- For filling:
- Whip shortening with electric mixer until fluffy; beat in maple syrup and vanilla. Beat in confectioner's sugar, 1 cup at a time, beating extremely well after each addition. Add a little milk - up to 2 tbsp total - if necessary to achieve a light and fluffy consistency.
- Spread filling on bottom of one cookie and top with another.
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