This Vegan Oatmeal Cream Pie recipe makes soft, chewy and completely dairy-free cream pies! You will never reach for the packaged kind again.
There is just something about a sandwich cookie. They are the perfect hand-held treat and they just feel more special than a regular cookie. Whether its a Vegan Double Chocolate Whoopie Pie, a Funfetti Cookie Sandwich or a Vegan Oreo Whoopie Pie, I love them all.
If you grew up eating Little Debbie oatmeal cream pies, this recipe is for you. To be honest, even if you didn't grow up eating Little Debbie snacks, this recipe is for you. These cookies are soft, chewy and delicious.
The ingredients you will need to make these Vegan Oatmeal Cream Pie recipe are:
Vegan Butter: I prefer Earth Balance Soy Free Baking Sticks. I think the flavor is better than that of the original baking sticks.
Old Fashioned Rolled Oats: It wouldn't be a vegan oatmeal cream pie recipe without oats! Be sure to use Old Fashioned Rolled Oats here, not instant or quick oats. The cookies will not spread the same.
Cinnamon: Because I think cinnamon belongs in all oatmeal cookies.
Baking Soda: baking soda helps these cookies lift and spread.
Vanilla Buttercream: I used my own Vegan Vanilla Buttercream Frosting for this recipe. But as I said above, feel free to use store bought frosting to eliminate that extra step!
What to Fill the Cookies With
If you have a little leftover buttercream around from another baking project, this is the best thing to use it for.
And if you want to make this recipe a little faster, simply use a store-bought vegan buttercream. I like to reference this Vegan Frosting post by the Vegans Pantry.
For Consistent Cookies Invest in a Cookie Scoop
The best way to ensure your cookies are a consistent size and shape is by using a 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 the smaller cookies for this recipe.
I have a Cuisinart cookie scoop, but this Wilton cookie scoop is super cheap and would be perfect! Any similarly sized scoop will be perfect.
The Vegan Oatmeal Cream Pies will stay fresh at room temperature for up to 2 days.
Or, keep them in the fridge for up to 4 days.
To make these cookies in advance, freeze the baked cookies for up to a month. Then simply thaw them before filling with buttercream.
Looking for More Vegan Cookies?
If you tried this Vegan Oatmeal Cream Pie 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!
Vegan Oatmeal Cream Pie
- 3 Bowls, 1 small, 1 medium, 1 large
- 1 Wooden Spoon
- Measuring Cups and Spoons
- 1 1 ½ tablespoon Sized Cookie Scoop
- 1 Baking Sheet
- Parchment Paper
- 1 Stand Mixer or Hand Mixer for the frosting
- 1 tablespoon Ground Flax
- 2 tablespoon Water
- 1 teaspoon Vanilla Extract
- 1 ½ Cups Old Fashioned Rolled Oats
- ¾ Cup All Purpose Flour
- 1 teaspoon Ground Cinnamon
- ¼ teaspoon Salt
- ¼ teaspoon Baking Soda
- 8 tablespoon Vegan Butter I used Earth Balance Soy Free Buttery Sticks
- ¾ Cup Light Brown Sugar, tightly packed
- 8 tablespoon Vegan Butter
- 2 Cups Powdered Sugar, Sifted
- 1 teaspoon Vanilla Extract
- 1 tablespoon Non-Dairy Milk
- In a small bowl, combine flax, water and vanilla. Stir and set aside1 tablespoon Ground Flax, 2 tablespoon Water, 1 teaspoon Vanilla Extract
- In a medium bowl, combine oats, flour, cinnamon, salt and baking soda. Set aside.¾ Cup All Purpose Flour, 1 teaspoon Ground Cinnamon, ¼ teaspoon Salt, ¼ teaspoon Baking Soda, 1 ½ Cups Old Fashioned Rolled Oats
- In a large bowl using a hand mixer or wooden spoon, cream vegan butter, sugar and molasses until fluffy.8 tablespoon Vegan Butter, ¾ Cup Light Brown Sugar, tightly packed
- Add the flax mixture and mix again until completely homogenous.
- Add the flour and oat mixture and mix until combined. Set aside while the oven preheats.
- Preheat oven to 350* F. Line a baking tray with parchment.
- 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 the dough balls down with the heel of your palm (see picture).
- Bake in a 350* oven for 10-12 minutes or until the edges just start to brown. The center of the cookies will not feel set, but the will set up 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 Frosting
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, cream the vegan butter until completely smooth.8 tablespoon Vegan Butter
- Add the powdered sugar and mix on low until incorporated. Then add vanilla and non-dairy milk and mix on medium speed until light and fluffy.2 Cups Powdered Sugar, Sifted, 1 teaspoon Vanilla Extract, 1 tablespoon Non-Dairy Milk
To Fill the Cookies
- Once cookie are completely cool, use the same 1 ½ tablespoon scoop to portion buttercream onto the bottom of 11 of the cookies.
- Top with the remaining cookies and enjoy!