Oatmeal Cookies

1. Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.
2. Create the flax egg by combining ground flaxseed and water in a small bowl. Set aside for 5 minutes. It will thicken and gelatinize.
3. Add the vegan butter, brown sugar, and sugar to a large bowl. Using a handheld electric mixer or a stand mixer, cream the butter and sugars together until light and fluffy (about 2-3 minutes). Add the flax egg, molasses, and vanilla extract. Cream together once more to combine.
4. Add the quick oats, flour, baking soda, cinnamon, baking powder, nutmeg, and salt. Mix together until just combined.
5. Scoop the oatmeal cookie dough into round balls and place on the baking sheet. Gently press the dough with your hands to flatten them a little. Bake for 13-15 minutes. Remove cookies from the oven while the center still appears slightly underbaked. They will continue cooking and firm up as they cool.

Vanilla Buttercream Frosting

1. While the oatmeal cookies cool, prepare the dairy-free vanilla buttercream frosting.
2. Add the vegan butter, vanilla extract, and salt to a large bowl. Using a handheld electric mixer or a stand mixer, cream the butter until light and fluffy.
3. Add sifted powdered sugar to the bowl. Cream together until the sugar is fully dissolved into the butter. Add 2-6 tbsp of non-dairy milk until it reaches your desired consistency.
4. Transfer the vanilla buttercream frosting into a piping bag (or simply use a knife). Pipe (or spread) the frosting onto half of the oatmeal cookies. Cover with a second cookie to create cookie sandwiches. Enjoy!