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Portrait of stacked Vegan Oatmeal Cream pies on a white board with more cookies in the background

Vegan Oatmeal Cream Pie

Megan Calipari
This Vegan Oatmeal Cream Pie recipe makes soft, chewy and completely dairy free cream pies. You will never reach for the packaged kind again!
Prep Time 20 minutes
Cook Time 11 minutes
Course Dessert
Cuisine American
Servings 11 Cream Pies


  • 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


  • 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!


  • In a small bowl, combine flax, water and vanilla. Stir and set aside
    1 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!
Keyword Dairy Free Oatmeal Cream Pies, Vegan Oatmeal Cream Pie, Vegan Oatmeal Cream Pies