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–+ servings

Vegan Oatmeal Cream Pies

5 from 3 votes
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Course Sweet Treats & Desserts
Cuisine American
Servings 12 Cream Pies

Ingredients
 
 

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

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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