These Homemade Oatmeal Cream Pies are soft, chewy and unbelievably vegan! They are spiced with cinnamon and filled with cream cheese frosting for a delicious handheld treat.
Sandwich cookies are the perfect dessert for any occasion! They are more special than a regular cookie, but require no decorating skills. And they are so delicious. Whether you make Vegan Chocolate Whoopie Pies, Funfetti Cookie Sandwiches, or Vegan Linzer Cookies, you can't go wrong.
But today, I am sharing these Homemade Vegan Oatmeal Cream Pies for all of the Little Debbie lovers. The oatmeal cookies are soft, chewy, and spiced with cinnamon. And they are sandwiched with smooth and creamy vegan cream cheese frosting. You will never reach for a Little Debbie cream pie again!
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Ingredients
Vegan Butter: I love Country Crock Plant Butter Sticks! They are easy to find and taste great.
Old Fashioned Rolled Oats: I always bake with Old Fashioned Rolled Oats in all of my baking, like my Pumpkin Oatmeal Cookies. Do not use instant or quick oats. The cookies will not spread the same.
Non-Dairy Cream Cheese: I only recommend Tofutti Better Than Cream Cheese for this recipe! It is thick and sturdy- perfect for making Vegan Cream Cheese Frosting.
Variations
I filled these Homemade Oatmeal Cream Pies with cream cheese frosting, but you could also use my Vegan Vanilla Frosting or Vegan Chocolate Frosting if you prefer. Or my Vegan Brown Sugar Frosting would be delicious!
And if you want to make this recipe a little faster, use a store-bought vegan buttercream. I like to reference this Vegan Frosting post by the Vegan's Pantry.
Instructions
Step 1. To make Homemade Vegan Oatmeal Cream Pies, first make the oatmeal cookies.
In a large bowl using a handmixer, or in the bowl of a stand mixer fitted with the paddle attachment, cream vegan butter and brown sugar on medium speed until light and fluffy.
Step 2. Next, add the non-dairy milk and vanilla and mix until incorporated.
Step 3. Add rolled oats, all-purpose flour, cinnamon, baking soda and salt and mix on low to form the cookie dough.
Step 4. Use a 1 ½ tablespoon cookie scoop to scoop cookie dough balls onto a lined baking sheet, leaving at least 2 inches of space between each cookie.
Then, use the heel of your hand to lightly press the dough balls down slightly. This will help them spread into an even circle.
Then, bake in a 350°F oven for 11-13 minutes or until golden brown around the edges.
Allow the cookies to cool completely before filling.
Step 5. To make the frosting, cream vegan cream cheese and vegan butter together until completely smooth.
Then, add powdered sugar and mix on low until well combined.
Next, add vanilla and mix on medium speed until completely smooth and creamy.
Finally, cover the bowl with plastic wrap and place it in the refrigerator for at least 1 hour.
Step 6. Once the cookies are completely cool, turn half of them upside down.
Use the same 1 ½ tablespoon cookie scoop to scoop frosting onto the upside-down cookies.
Top each with another cookie to create a sandwich and serve.
Recipe FAQs
Place the cookies into an airtight container and store in the refrigerator for up to 4 days.
No! They contain eggs and milk.
Vegan butter like Earth Balance or Country Crock Plant Butter, or coconut oil, are great for making cookies!
Expert Recipe Tips
The best way to ensure your cookies are a consistent size and shape is by using a cookie scoop. I used a 1 ½ tablespoon scoop. That may seem small, but the cookies spread and you eat two at a time, so I like smaller cookies for this recipe.
I have a Cuisinart cookie scoop, but this Wilton cookie scoop would be perfect!
Be sure the cookies are completely cool before filling them with frosting!
Looking for More Easy Vegan Cookies?
If you tried this Homemade Vegan Oatmeal Cream Pies recipe or any other recipe on Earthly Provisions, please leave a 🌟 star rating and let me know how it went 📝 comments below. I love hearing from you!
📖 Recipe
Homemade Oatmeal Cream Pies (Vegan!
Equipment
- 1 Hand Mixer or Stand Mixer fitted with the Paddle Attachment
- 1 Mixing Bowl
- 1 Rubber Spatula
- Measuring Cups and Spoons
- 1 1 ½ tablespoon Sized Cookie Scoop
- 1 Baking Sheet
- Parchment Paper
Ingredients
- 8 tablespoon Non-Dairy Butter, room temperature I used Earth Balance Soy Free Buttery Sticks
- ¾ Cup Light Brown Sugar, tightly packed
- 3 tablespoon Non-Dairy Milk
- 2 teaspoon Vanilla Extract
- 1 ½ Cups Old Fashioned Rolled Oats
- ¾ Cup All Purpose Flour
- 1 teaspoon Ground Cinnamon
- ½ teaspoon Baking Soda
- ¼ teaspoon Salt
Vanilla Frosting
- ½ Cup Non-Dairy Cream Cheese, room tempreature
- 4 tablespoon Non-Dairy Butter, room temperature
- 2 Cups Powdered Sugar, Sifted
- ¼ teaspoon Vanilla Extract
Instructions
- Preheat oven to 350*F. Line a baking sheet with parchment paper.
- In a large bowl using a handmixer or in the bowl of a stand mixer fitted with the paddle atttachment, cream non-dairy butter and brown sugar on medium speed until light and fluffy.8 tablespoon Non-Dairy Butter, room temperature, ¾ Cup Light Brown Sugar, tightly packed
- Add the non-dairy milk and vanilla and mix until well combined. Then, add the rolled oats, flour, cinnamon, baking soda and salt and mix to form the cookie dough.3 tablespoon Non-Dairy Milk, 2 teaspoon Vanilla Extract, 1 ½ Cups Old Fashioned Rolled Oats, ¾ Cup All Purpose Flour, 1 teaspoon Ground Cinnamon, ½ teaspoon Baking Soda, ¼ teaspoon Salt
- Using a 1 ½ tablespoon cookie scoop, scoop 11-12 cookies onto the parchment lined tray, being sure to leave about 2 inches between each cookie.
- Gently press each cookie dough ball down slightly. They should be about 1 inch in thickness. This will help them spread into a circle.
- Bake in a 350* oven for 11-13 minutes or until the edges start to brown. The center of the cookies will not feel set, but they will set as they cool.
- Allow cookies to cool on the baking sheet for 5-10 minutes, then transfer to a wire rack to cool completely.
- Repeat with remaining dough.
For the Vegan Cream Cheese Frosting
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, cream the non-dairy cream cheese and non-dairy butter until completely smooth. Then, add vanilla and mix to incorporate.½ Cup Non-Dairy Cream Cheese, room tempreature, 4 tablespoon Non-Dairy Butter, room temperature, 2 Cups Powdered Sugar, Sifted, ¼ teaspoon Vanilla Extract
- Cover the bowl with plastic wrap and place the frosting in the refrigerator for at least 1 hour.
To Fill the Cookies
- Once cookies are completely cool, use the same 1 ½ tablespoon scoop (I like to do a heaping scoop) to portion cream cheese frosting onto the bottom of 11 of the cookies. Top with the remaining cookies to create cookie sandwiches. Enjoy!
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