Making Oatmeal Cookies with Vegan Buttercream and Spice Icing with Truth on Earth   
If you want to add this video in your blog or on your personal home page, Please click the fallowing link to copy source code  Copy source code  Print
Play with flash player Play with windows media
(For all ingredients, please use organic versions if available)
Vegan Oatmeal Cookies
1½ – 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 Icing
2 cups icing sugar
3 tablespoons vegan soy butter
2 tablespoons non-hydrogenated vegan shortening
Soy milk for creamy consistency

Vegan Buttercream Icing
Vegan buttercream icing
1 tablespoon +
2 teaspoons cinnamon
2 teaspoons clove

Rock out with us at:

Directions (to make outrageous oatmeal cookies):
  1. Put in 1 cup of softened soy butter into the mixer
  2. Take 1 cup of vegan organic brown sugar
  3. Take ½ a cup of vegan organic white sugar
  4. Put this on medium high and let it whip for about a minute or two until it’s just
  5. Really nice and creamy
  6. 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
  7. After that’s mixed well, we are going to put in 1½ teaspoons organic vanilla
  8. Put a vegan egg replacer and stir it together
  9. After that’s mixed together put it on low and just drop it in.
  10. Put 1 teaspoon of salt, 1 teaspoon of baking soda, and 1½ teaspoons of organic cinnamon
  11. Put in 1½ cups of organic flours (put it on low and add it slowly so it doesn’t get all over the place)
  12. Make sure that the flour is mixed well, but you don’t want to over mix it either
  13. Put it on medium for just a few seconds
  14. Put 1½ cups of organic oats (you can add up to 3 cups of oats in this recipe)
  15. Put ½ a cup of raisin family (can add as many as you like)
  16. Use a little scoopers to use them for the cookie dough
  17. After fill up the tray, put it in a preheated 350 degree oven
  18. Bake for about 8–10 minutes
Directions (to make a vegan buttercream icing):
  1. Take 2 cups of vegan organic powdered sugar
  2. Take 3 tablespoons of vegan soy butter
  3. Take 2 tablespoons of non-hydrogenated shortening
  4. Mix that together until it’s creamy
  5. 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
  6. Start with the blender, start it on low
  7. Adding just a little more milk if it’s getting pretty thick
  8. Put the blender on high
Directions (to make spice icing):
  1. Take about half of buttercream icing and put it into another bowl
  2. Put 1 tablespoon plus 2 teaspoons of cinnamon
  3. Put 2 teaspoons of clove
  4. Mix it on low for about a minute
Directions (to topping):
  1. Put the icing in the piping bag (you can use just a little baggy and cut the end off, or actually just spoon)
  2. Put the spice on and leave a little room for the buttercream
  3. Make sure you get it on the cookies because it will really tops it off well
  4. Ready to serve

Find Your Vegan Recipes
Most popular
 Lubee Bat Conservatory - Saving the Endangered Fruit Bat
 Slovenian Barley and Bean Stew with Smoked Tofu - (In Slovenian)
 A Rawsome Vegan Christmas: Stuffing & Apple Pie
 Vegan Thanksgiving with Chef Miyoko Schinner: Golden Phyllo Pouches, Pumpkin Soup & Bread Pudding
 Lights & Delights of a Vegan Hanukkah with Chef Cary Brown
 Faith, the Brave Little Dog Who Stands Tall
 SChef Miyoko chinner’s Caprese Salad with Homemade Vegan Fresh Mozzarella
 Cooking with Loving Hut Menton & the Int'l Women's Club of the Riviera: Summer Rolls & Lemongrass Tofu
 Vegetarians in Paradise Celebrate Hanukkah -Cabbage Rolls
 What's Chocolate, Green,and Apple Pie? All Sorts of Smoothies! with Raw Vegan Chef AJ