These vegan oatmeal cream pie cookies are one of our favorite desserts. They have a delicious vegan chewy oatmeal cookie that tastes like a cross between oatmeal cookies and shortbread. This cookie is sandwiched with a sweet vanilla cream cheese frosting.
I love a good oatmeal cookie.
I just love the simplicity of flavors and the hearty yet soft texture.
I was inspired to make these vegan oatmeal cream pie cookies after eating something similar at Native Foods Cafe.
If you haven’t ever been to Native Foods Cafe and you get the chance, you should.
They are a fully vegan restaurant and make delicious food.
They have these huge oatmeal cream pie cookies. They are seriously amazing, and seriously almost five bucks a cookie.
I wanted to replicate their vegan oatmeal cream pie cookies because they are so tasty, and I don’t like to drop ten bucks or more on cookies.
I wouldn’t say this cookie tastes exactly like theirs, but it’s still super tasty and very similar.
These are also reminiscent of vegan Little Debbie oatmeal creme pies, but better!
If you aren’t familiar with Little Debbie Desserts, that company made/still makes a lot of prepackaged desserts from when I was a kid.
They make the oatmeal creme pies, swiss rolls, cosmic brownies, nutter butter, Zebra cakes, and all sorts of nostalgic treats.
My mom had a home daycare when I was growing up, and my house was always loaded with all the Little Debbie Desserts (we weren’t vegan at the time).
I don’t think I would enjoy eating any of those treats these days—still, it’s fun to recreate a better homemade vegan version of some childhood favorites.
Here are some baking tips;
These vegan oatmeal cream pie cookies are pretty thick and keep their shape when baked, so make sure to flatten them before placing them in the oven.
They don’t do much, if any, spreading. Try to make them uniform in size.
I always use a 1.5-inch cookie scoop (small cookie scoop). That way, when you’re going to put the cookie sandwich together, you have a uniform cookie.
However, I have been known to make smaller cookies making these into mini homemade oatmeal cream pies; these go down way too fast!
The middle cream frosting can be a little delicate in warmer temps.
You wouldn’t want to bring these to a picnic on a hot day; the middle will melt right off.
You could definetly just eat these oatmeal cookies by themselves without the cream, and I don’t think anyone would complain.
I guess they wouldn’t be an oatmeal sandwich cookie anymore, but they will still be delicious chewy oatmeal cookies.
Can you make these to be vegan gluten-free oatmeal cream pies?
Yes, if you use good quality gluten-free flour (all-purpose) like bob’s red mill and use gluten-free oats, you can make this gluten-free.
What ingredients do you need for these vegan oatmeal cream pies?
Check out the recipe card at the bottom of this post for the full recipe.
- Nondairy milk (soy milk, almond milk, oat milk, whichever is your favorite.
- flax seed
- vegan butter
- white sugar
- brown sugar
- vanilla extract
- all purpose flour
- quick oats
- cold vegan butter
- vegan cream cheese
- powdered sugar
- brown sugar
- vanilla extract
How do you make this vegan oatmeal cream pie recipe?
Make the vegan oatmeal cookie-
Preheat your oven to 350 degrees F. Get a baking sheet lined with Silpat or parchment paper and set it aside.
Make your flax egg in a small bowl and set it aside.
In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl and an electric mixer (hand mixer), add your vegan butter, sugars, and wet ingredients; plant milk and vanilla extract- mix on medium speed, then medium-high until creamed.
Then add your flax eggs and mix until combined.
Add your dry ingredients; salt, baking powder, and mix until combined; now add your flour and oats, mix until combined.
Take your cookie scoop and scoop out your oatmeal cookie dough *it’s fairly thick* and place it on the cookie sheet, flatten the cookie a bit; it will not spread in the oven.
And repeat with the remaining cookie dough.
Cook in the preheated oven for 8-10 minutes; they should be slightly firm but still soft- they will cook some more on the cookie sheet.
Let rest for 5 minutes on the cookie sheet and then transfer to a wire rack to cool completely.
Make your vanilla cream filling;
Take a hand or stand mixer, whip all ingredients until smooth. Set aside.
Assemble the oatmeal creme pies;
When your cookies are completely cool, you can start assembling them.
Take two cookies of like size, put some creamy filling on one of the bottom sides of the cookies (the amount will vary on how much you would like), and then sandwich the backside of the other cookie together.
These may need to go in the fridge until serving; the frosting likes to melt on warm days.
They taste great right out of the fridge.
How do you serve these vegan oatmeal creme pies?
These are best served out of the fridge or at room temperature.
How do you store these vegan cookies?
These need to be stored in an airtight container to keep them fresh. They can be left at room temperature on the counter for up to 2 days; after two days, they should be stored in the fridge for up to 5 days.
Can you freeze vegan cookies?
These cookies freeze wonderfully! It’s best to flash freeze them, so they don’t stick together.
How do you flash freeze cookies?
Take a cookie sheet lined, place cookies in a single file, and freeze them; after they are frozen (an hour or so), place them in the freezer bag and freeze for up to 3 months.
When you’re ready to eat one, take out your frozen cookies, place them out of the bag on the counter, and let them come to room temperature.
Want some other vegan cookie recipes?
- 2 TB plant milk
- 2 flax eggs (2 TB flax meal with 4 TB water)
- 1 stick Earth Balance vegan butter, softened
- 3/4 cup white sugar
- 1/2 cup brown sugar
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 tsp baking powder
- 2 cups all purpose flour
- 2 cups oats, quick cooking type
- 1/2 cup Earth Balance vegan butter, cold
- 1/2 cup vegan cream cheese
- 1-2 cup powdered sugar
- 1 TB brown sugar
- 1 tsp vanilla extract
- Preheat your oven to 350 degrees. Get a baking sheet lined with a Silpat and set it aside.
- Make your flax egg and set it aside. Take a stand mixer and add your vegan butter, sugars, plant milk, and vanilla extract- mix until creamed. Then add your flax eggs and mix until combined. Add your salt, baking powder and mix until combined, now add your flour and oats, mix until combined. Take your cookie scoop and scoop out your dough *it's fairly thick* and place it on the cookie sheet, flatten the cookie a bit; it will not spread in the oven. And repeat with the remaining dough. Cook in the preheated oven for 8-10 minutes; they should be slightly firm but still soft- they will cook some more on the cookie sheet. Let rest for 5 minutes on the cookie sheet and then transfer to a cooling rack.
- Make your filling. Take a hand or stand mixer, whip all ingredients until smooth. Set aside.
- When your cookies are completely cool, you can take two cookies of like size, put some filling on one of the bottom sides of the cookies (the amount will vary on how much you would like), and then sandwich the backside of the other cookie together. These may need to go in the fridge until serving; the frosting likes to melt on warm days. They taste great right out of the fridge.
See blog post for recipe Q&A
Nutrition Information:Yield: 24 Serving Size: 1 cookie
Amount Per Serving: Calories: 210Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 97mgCarbohydrates: 33gFiber: 1gSugar: 20gProtein: 3g
The calories are computer generated and may not be 100% accurate.
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