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Oatmeal Cookie Cupcakes

Oatmeal Cookie Cupcakes

Prep Time: 20 minutes Cook Time: 25 minutes Total Time: 45 minutes

For all our Oatmeal Chocolate Chip MacroBar fans, this is a must-try cupcake recipe by @purelykaylie.

Yield: 10 servings

Ingredients

  • 1/2 cup Almond Milk
  • 1 tsp Lemon Juice
  • 1/2 cup Unsweetened Applesauce
  • 1/3 cup Coconut Oil, melted
  • 2 Flax Eggs, 2 tbsp ground flaxseed + 6 tbsp water
  • 2 tsp Vanilla Extract
  • 2 cups Oat Flour
  • 2/3 cup Coconut Sugar
  • 1/2 cup Quick Oats
  • 1 tsp Ground Cinnamon
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 1 cup Vegan Butter, slightly softened, frosting
  • 2 tsp Vanilla Extract, frosting
  • 1/4 tsp Sea Salt, frosting
  • 3 1/2 cups Powdered Sugar, sifted, frosting
  • 4 Oatmeal Chocolate Chip MacroBars, sliced, topping

Directions

1. Preheat the oven to 350 degrees F.
2. Prepare flax eggs by combining ground flaxseed and water. Let sit for 5 minutes to gelatinize.
3. In a large bowl, combine almond milk and lemon juice. Set aside for 5 minutes to curdle. After, add applesauce, melted coconut oil, flax eggs, and vanilla extract. Mix together.
4. Add oat flour, coconut sugar, quick oats, cinnamon, baking powder, baking soda, and salt. Mix together until evenly combined.
5. Line a cupcake tin with parchment paper liners. Pour the batter into each liner, filling ¾ of the way. Bake cupcakes for 25-28 minutes. Remove from the oven and let cool completely.
6. In a large bowl, combine vegan butter, vanilla extract, and salt. Using an electric handheld mixer or a stand mixer, cream together until light and fluffy. Slowly add sifted powdered sugar, creaming together until evenly combined.
7. Frost each cupcake. Top with a slice of Oatmeal Chocolate Chip MacroBar and chocolate shavings. Enjoy!

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