- 1 cups all-purpose flour
- 1/4 tsp salt
- 1/4 tsp ground cinnamon
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup (1 sticks) vegan butter, room temperature
- 1/2 cup packed light-brown sugar
- 1/4 cup granulated sugar
- 1/2 Tbsp pure vanilla extract
- 2 Tbsp Oatsome Creamer
- 1 large eggs
- 1 1/2 cups old-fashioned oats
- 1/2 cup chocolate chips
8 ounces vegan cream cheese
¼ cup powdered sugar
3 Tablespoons oatsome creamer
Fresh berries to garnish strawberries, blueberries, blackberries, raspberries. Directions
In a medium bowl, whisk together flour, salt, cinnamon, baking powder, and baking soda. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine butter with both sugars, and beat until light and fluffy. Add vanilla, oat milk creamer, and eggs, and mix well. Add flour mixture, and beat until just combined. Remove bowl from the electric mixer, and stir in oats and chocolate chips. Place dough in the refrigerator until firm. Once dough is firm, remove from the fridge and shape into one large circle on a cookie sheet lined with parchment. Step 2
Heat oven to 350 degrees.
Transfer to the oven, and bake until golden but still soft in the center, 16 to 18 minutes.Remove from the oven and let cool.
Make Cream cheese spread. In a small bowl place room temperature vegan cream cheese, powdered sugar and 3 Tablespoons oat milk creamer. Stir until smooth.
Spread cream cheese mixture over cookie leaving a cookie crust as the edge. Decorate with fresh berries and sprinkle with more powdered sugar if desired.