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Easy Vegan Oatmeal Cream Pie Recipe
This simple vegan oatmeal cream pie recipe is so delicious and easy to make!
It comes together in no time and is packed with flavor.
The chewy oatmeal cookies are filled with cinnamon, nutmeg, brown sugar and a hint of molasses, with an ultra fluffy sweet vanilla frosting in the middle.
All the ingredients are basic and the recipe has just a few simple steps; you’ll be making these cookies again and again!The spiced oatmeal cookies are so good on their own they almost don’t need the fluffy filling!
However, together they create that classic cream pie that we all know and love, and they’re seriously addicting. Like the Little Debbie cookies we all grew up on, these are just as good and completely vegan!
Soft and Chewy Cream Pie Recipe
The key to a great cream pie is to have ultra chewy cookies with ever so slightly crisp edges.
The filling also has a distinct fluffy texture which is usually made with marshmallow fluff.
This same texture can be achieved by aerating vegan butter for a few minutes with an electric mixer, or vigorously by hand for about 5 minutes.
Some powdered sugar helps to thicken the fluff up a bit more so that it’s spreadable, and a bit of vanilla and salt help bring out an irresistible flavor!
How to Make Vegan Oatmeal Cream Pies
Preparing the Cookies and Cream Filling
To make these incredibly simple cookies, start by creaming together the room-temperature vegan butter (I recommend butter sticks and not from a tub, the tub usually has more oil in it and may cause the cookies to be too moist), plant milk, cane sugar and brown sugar until they are super smooth. Then stir in the molasses and vanilla.
Place a sifter over the bowl of wet ingredients, and add to this the flour, salt, ground flax, baking powder, baking soda, cinnamon and nutmeg, and sift into the wet.
Mix well and then stir in the oats (I recommend using quick oats instead of whole oats, they are smaller and make for a better cookie texture. If you only have whole oats, you can pulse them in a blender or food processor just a couple times to lightly break them up, but the best texture will be reached with quick oats.) and that’s it!
Make roughly 2 tablespoon cookie dough balls and roll with the palm of your hands, or by using a cookie scoop. Place about 2-3 inches apart on a baking sheet and bake for 11-14 minutes, or until the edges are slightly brown.
Don’t over bake or else you’ll love that chewy texture! You can also put the dough in the freezer for 10-15 minutes for a slightly thicker cookie.
To make the frosting, mix together the room temperature vegan butter, vanilla and salt until smooth, and then add the powdered sugar 1 cup at a time, using an electric mixer until super fluffy.
Assembling the Cream Pies
Once your cookies have cooled it’s time to assemble!
Turn half the cookies over and add 2-3 tablespoons of frosting to the middle of each one, I found it easy to use a small cookie scoop for this, but you can also just use two spoons.
Place another cookie on top, and squish the two down until the frosting reaches the edges, then dig in!
Oatmeal Cookies with a Sweet Fluffy Vanilla Filling
These chewy oatmeal cookies are perfect for any occasion, and my absolute favorite cookie recipe right now!
They’re perfect for birthdays, parties, the holidays and really any get together.
The recipe makes some big sandwiches, but you can always half the amount and bake for a few less minutes, I liked the size of the sandwiches though!
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Check out these other vegan cookie recipes!
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For the Cookies:
- 2 1/4 Cups All-Purpose Flour
- 2 Cups Quick Oats*
- 3/4 Cup Brown Sugar
- 1/2 Cup Cane Sugar
- 1/4 Cup Molasses
- 1 Cup Vegan Butter (room temp)
- 2 Tbsp Ground Flax
- 2 Tbsp Plant Milk
- 1 Tbsp Baking Powder
- 1/2 Tsp Baking Soda
- 2 Tsp Vanilla Extract
- 2 Tsp Cinnamon
- 1/2 Tsp Nutmeg
- 1/2 Tsp Salt
For the Frosting:
- 2/3 Cup Vegan Butter (room temperature)
- 2-3 Cups Powdered Sugar
- 1 1/2 Tsp Vanilla Extract
- 1/8 Tsp Salt
- Preheat oven to 350 degrees.
- To make the cookies, cream together the vegan butter*, plant milk and sugar until smooth, then add the vanilla and molasses and mix until smooth.
- Sift in flour, ground flax, baking powder, baking soda, cinnamon, nutmeg and salt and then mix until fully incorporated. Add oats and mix thoroughly.
- Take roughly 2 tbsp amounts of dough and shape into balls with the palm of your hands or with a cookie scoop, and place at least 2-3 inches apart on a baking sheet.
- Bake for 11-14 minutes or until the edges just start to get golden brown, you don't want to over bake or they won't be as chewy. You can also put the dough in the freezer for 10-15 minutes for a slightly thicker cookie.
- To make the frosting, mix together the vegan butter*, vanilla and salt until smooth.
- Using an electric mixer or by mixing vigorously by hand, incorporate the powdered sugar 1 cup at a time, until all is used up and the mixture is fluffy and light, then set aside.
- Once cookies are fully cooled, add 2-3 tbsp of frosting to half the cookies, and place another on top and squish down until the frosting reaches the edges. Enjoy!
*I recommend using quick oats instead of whole oats, they are smaller and make for a better cookie texture. If you only have whole oats, you can pulse them in a blender or food processor just a couple times to lightly break them up, but the best texture will be reached with quick oats.
**The butter needs to be brought to room temperature, melting it may cause the cookies to be too runny. I also recommend butter sticks and not from a tub, the tub usually has more oil in it and may cause the cookies to be too moist and spread too much while baking.
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Serving Size:1 Sandwich
Amount Per Serving: Calories: 486