This Vegan Oatmeal Cream Pie recipe makes soft, chewy and completely dairy free cream pies! You will never reach for the packaged kind again.
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.
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 easier, simply use a store bought vegan buttercream. There are so many vegan options in any regular supermarket. I like to reference this Vegan Frosting post by the Vegans Pantry.
Ingredients for Making Vegan Oatmeal Cream Pies
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.
Granulated Sugar: Granulated sugar for sweetness.
Molasses: Molasses add that brown sugar flavor.
Flax Egg: a flax egg consists of ground flax, water and vanilla. It is used in this recipe as a binder.
Flour: Regular old all purpose flour for these cookies. My favorite brand is King Arthur.
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.
Salt: For balance.
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!
For Consistent Cookies Invest in a Cookie Scoop
Consistency is key for any sandwich cookie including these Vegan Oatmeal Cream Pies. And, 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! similarly sized scoop will be perfect.
How to Store Oatmeal Cream Pies
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 Sandwich Cookies?
Five Spice and Blackberry Linzers
Vegan Oatmeal Cream Pie
Equipment
- 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
Ingredients
- 8 tablespoon Vegan Butter I used Earth Balance Soy Free Buttery Sticks
- ¾ Cup Granulated Sugar
- 1 tablespoon Unsulphured Molasses Not blackstrap!
- 1 tablespoon Ground Flax
- 2 tablespoon Water
- 1 teaspoon Vanilla Extract
- ¾ Cup All Purpose Flour
- 1 teaspoon Ground Cinnamon
- ¼ teaspoon Salt
- ¼ teaspoon Baking Soda
- 1 ½ Cups Old Fashioned Rolled Oats
To Fill the Cookies
- ½ batch Vegan Vanilla Buttercream (linked below) Or store bought!
Instructions
- 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 flour, cinnamon, salt and baking soda. Set aside.¾ Cup All Purpose Flour, 1 teaspoon Ground Cinnamon, ¼ teaspoon Salt, ¼ teaspoon Baking Soda
- 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 Granulated Sugar, 1 tablespoon Unsulphured Molasses
- Add the flax mixture and mix again until completely homogenous.
- Add the flour mixture and the oats and mix until combined. Set aside while the oven preheats.1 ½ Cups Old Fashioned Rolled Oats
- 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.
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.½ batch Vegan Vanilla Buttercream (linked below)
- Top with the remaining cookies and enjoy!
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