Vegan Oatmeal Cream Pies

The Little Debbie classic but homemade and even better! These Vegan Oatmeal Cream Pies hit all the nostalgic notes!

Like a lot of folks in the US, I grew up eating as much Little Debbie treats as possible. And like a lot of folks, these were my favorites! Nothing really tops an Oatmeal Cream Pie! And these are great for a party or potluck too!

ingredients for Vegan Oatmeal Cream Pies

• Quick Oats – I recommend using quick oats and if possible, coarsely blending them in a food processor for a better texture.
• All Purpose Flour – I have not tested this recipe with any Gluten Free Flour options, so I’m not sure if it will work!
• Baking Soda
• Cinnamon – Every oatmeal cookie needs cinnamon! Use Pumpkin Spice instead if you want some other interesting spices too!
• Salt – Good old table salt! If you are using unsalted butter, you may want to add 1/4 tsp more to the mixture.
• Ground Flax – This and water will serve as our “egg” binder.
• Vegan Butter (Softened) – Let the butter come to room temp. I also used Earth Balance Salted Butter Sticks, so I didn’t add too much salt to the recipe. If you use unsalted butter (which is hard for me to find vegan) you may want to add an extra 1/4 tsp of salt to the dry mix.
• Dark Brown Sugar & White Sugar – I tested these with Light Brown Sugar and preferred the Dark. If you do use Light, I would suggest adding another tablespoon of Molasses.
• Molasses – This is the underrated MVP of this recipe! Make sure you don’t use Blackstrap!
• Vanilla Extract
• Powdered Sugar – The cream filling is mostly vegan butter and powdered sugar!
• Plant-Milk – to add a little moisture to the filling.

how to make Vegan Oatmeal Cream Pies

I highly recommend pulsing the Oats in a food processor until they are coarsely ground, this will improve the texture of the cookies!

After that, whisk all the dry ingredients in a bowl and set aside.

Stir the Ground Flax and Water in a small bowl. It should thicken up in about 5 minutes.

With a hand mixer or stand mixer with the paddle attachment, cream the softened butter on medium speed for 2 – 3 minutes until slightly fluffy.

Add the brown and white sugar, and cream for another 2 minutes, starting on low speed and then medium once incorporated.

Set speed to low and add in the thickened flax egg and mix to combine. Next add in the Molasses and Vanilla Extract. Cream for 1 – 2 more minutes. Mixture should be thick and fluffy!

While mixing on low, slowly add in the dry ingredients. Mix on low until you see a little dry flour. Finish mixing with a spatula and stop once all dry flour has been incorporated. Avoid over mixing!

Scoop about 2 Tbsp (35 g) of the mixture (ideally using a cookie scooper) and add to a parchment paper lined baking sheet. I recommend baking a single cookie as a test to get the right texture. For my oven, 9 – 10 minutes is perfect. They will still be very soft in the middle, but they will thicken up as they cool.

If happy with test cookie, scoop as many cookies as you can fit on your baking sheet. Leave about 3 inches in between each cookie. Bake for 9 – 10 minutes (more of less depending on your oven of course). Let them cool on the baking sheet for 5 minutes. Then gently scoop them up with a spatula and let them rest on a wire rack to cool.

While Cookies cool, make the cream filling by adding the vegan butter to a bowl and mixing with a hand mixer or stand mixer on medium for 3 minutes. Slowly pour in the powdered sugar while mixing on low speed. Then add in the plant milk and vanilla extract. Whip until light and fluffy.

Add 1 – 2 Tbsp of the cream filling to the bottom of one cookie. Then sandwich it between another cookie, gently pushing down until the filling reaches the edge of the cookies. Enjoy!

storage

Store in an airtight container at room temp for 2 – 3 days, or in the fridge for 4 – 5 days. They will be stiffer in the fridge, which you might like! If not, let them warm up on the counter for 20 minutes before eating.

other recipes you’ll dig!

• Chocolate Chunk Cookies
• Reese’s Peanut Butter Cups
• Pumpkin Cream Cheese Muffins

If you made and enjoyed this recipe, please leave a rating & review! It really helps out the blog and it makes my day, thank you!

Vegan Oatmeal Cream Pies

5 from 3 votes

Print Recipe Pin Recipe

Course Sweet Treats & Desserts

Cuisine American

Servings 12 Cream Pies

Ingredients

 

US CustomaryMetric

 

1x2x3x

Dry Ingredients

• 2 cups Quick Oats (Coarsely Blended)
• 1 1/2 cup All Purpose Flour
• 1 tsp Baking Soda
• 1/2 tsp Cinnamon
• 1/4 tsp Salt

Wet Ingredients

• 2 Tbsp Ground Flax + 3 Tbsp Water
• 1 cup Vegan Butter (Softened)
• 1 cup Dark Brown Sugar
• 1/4 cup White Sugar
• 1 Tbsp Molasses (not Blackstrap!)
• 2 tsp Vanilla Extract

Cream Filling

• 1/2 cup Vegan Butter (Softened)
• 2 cups Powdered Sugar
• 1 Tbsp Plant-Milk
• 1 tsp Vanilla Extract

Instructions

 

• Pre-heat oven to 375 F / 190 C
• I highly recommend pulsing the Oats in a food processor until they are coarsely ground, this will improve the texture of the cookies!
• After that, whisk the oats and all the dry ingredients in a bowl and set aside.
• Stir the Ground Flax and Water in a small bowl. It should thicken up in about 5 minutes.
• With a hand mixer or stand mixer with the paddle attachment, cream the softened butter on medium speed for 2 – 3 minutes until slightly fluffy.
• Add the brown and white sugar, and cream for another 2 minutes, starting on low speed and then medium once incorporated.
• Set speed to low and add in the thickened flax egg and mix to combine. Next add in the Molasses and Vanilla Extract. Cream for 1 – 2 more minutes. Mixture should be thick and fluffy!
• While mixing on low, slowly add in the dry ingredients. Mix on low until you see a little dry flour. Finish mixing with a spatula and stop once all dry flour has been incorporated. Avoid over mixing!
• Scoop about 2 Tbsp (35 g) of the mixture (ideally using a cookie scooper) and add to a parchment paper lined baking sheet. I recommend baking a single cookie as a test to get the right texture. For my oven, 9 – 10 minutes is perfect. They will still be very soft in the middle, but they will thicken up as they cool.
• If you find that they are a bit too tall, you can gently tap the baking sheet against a counter, or very gently flatten the cookies with your (clean) fingers.
• If happy with test cookie, scoop as many cookies as you can fit on your baking sheet. Leave about 3 inches in between each cookie.
• Bake for 9 – 10 minutes (more of less depending on your oven of course).
• Let them cool on the baking sheet for 5 minutes. Then gently scoop them up with a spatula and let them rest on a wire rack to cool. Bake the rest of the cookies and repeat until done.
• While Cookies cool, make the cream filling by adding the vegan butter to a bowl and mixing with a hand mixer or stand mixer on medium for 3 minutes. Slowly pour in the powdered sugar while mixing on low speed. Then add in the plant milk and vanilla extract. Whip until light and fluffy.
• If the filling feels too wet, mix in a tablespoon of powdered sugar at a time until it thickens up. Likewise if it's too dry, add 1 tsp of plant milk until it's at a good consistency. You want something creamy, but also it needs to be thick enough that it won't smoosh out as you bite into the cookies.
• Add 1 – 2 Tbsp of the cream filling to the bottom of one cookie. Then sandwich it between another cookie, gently pushing down until the filling reaches the edge of the cookies.
• Dig in and enjoy!
• Store in an airtight container at room temp for 2 – 3 days, or in the fridge for 4 – 5 days. They will be stiffer in the fridge, which you might like! If not, let them warm up on the counter for 20 minutes before eating.

Keyword Oatmeal Cream Pies

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