Vegan Oatmeal Cream Pies Recipe

This recipe is a direct request from my loving husband. He Loves Oatmeal Cream Pies. And I mean LOVES them. These oatmeal cream pies are 100% vegan and 100% delicious! I use vegan cream cheese frosting for the filling making these babies unbelievably decadent.

These  vegan oatmeal cookies are sweetened with brown sugar and have a nice firm outside but stay moist on the inside. The smell alone is enough to entice even the most picky eaters. 

 Why should you make these Vegan Oatmeal Cream Pies?

These cookies were not easy to develop, but they ARE easy to make! A basic oatmeal cookie recipe turned into a masterpiece. And who doesn’t love cream cheese?! The filling is reminiscent of a cream cheese frosting with just a touch of salt for extra depth. Let’s look at the ingredients you’ll need to make these delicious treats. 

Vegan Oatmeal Cream Pies Ingredients

These Vegan oatmeal cream pies have very basic ingredients. Most of which you probably keep on hand in your pantry. The specialty items, such as the vegan butter and cream cheese can be found at most health food stores. Or if you want to make your own vegan butter just follow this recipe for Easy Homemade Vegan Butter.

Vegan Butter

 I recommend using vegan butter instead of oil in this recipe because you don’t want the cookies to spread too much in the oven.

Granulated Sugar

For sweetness. I used plain white sugar, but you could use coconut sugar or raw sugar here.

Brown Sugar

 I have a personal preference for the deeper molasses flavor of dark brown sugar, but light brown sugar will give the cookies a very similar flavor.

Baking Powder

Just a little bit of baking powder used as a rising agent. These cookies are supposed to be thinner, so you can sandwich them so we just add a small amount.

 Salt

Yes, I’m saying this again. Add salt to your baked goods to enhance other flavors. I think it works particularly well for oatmeal cookies. They’re sweet, with just a hint of salt.

 Flour

 I use all purpose flour for most of my bakes. I haven’t tried this recipe with a gluten free flour, but if you find one that has a 1 to 1 replacement ratio you could try that.

Oats

 I used 100% Whole Grain Oats for this recipe, just as an added health benefit. If you want to use instant oatmeal you may need to adjust the amount of plant-based milk to keep a thicker batter. Thinning the batter too much will make the cookies spread too much. I had my fair share of unintentional oatmeal pancakes!

 Flax Egg

Used in this recipe as a binder. A flax egg is 1 part ground flaxseed 3 parts water. For one egg use 1 tablespoon of ground flaxseed and 3 tablespoons of water. Allow the mixture to sit at room temperature for at least 5 minutes to set up.

Vanilla Extract

Vanilla extract is kind of like the ‘seasoning’ of baked goods. It partners up with the other ingredients to enhance the natural flavors. You can make your own vanilla extract with this Homemade Vanilla Extract recipe. It only takes 3-6 months to make! I know that seems like a long time, but the cost savings are huge, and you can make as much as you want.

Plant-Based Milk

I used almond milk because that is the easiest plant-based milk to find in my town, but oat milk will really work great here.

Easy to Follow Step by Step Guide to Vegan Oatmeal Cream Pies

Follow along with this step by step guide to making these Oatmeal Cream Pies. The full recipe is written below.

Preheat oven and Prep Ingredients

Set the oven to 350 deg F to preheat. Start by making sure your vegan butter is at room temperature. Butter temperature has a big effect on these cookies. Too cold and they won’t spread thin enough, too hot and the butter will melt too fast and you’ll have oatmeal pancakes instead of cookies. 

Next mix together your flax egg and allow it to sit at room temperature for at least 5 minutes while you’re gathering your other ingredients.

Start the Vegan Oatmeal Cookie Batter

When your butter is ready cream together the butter, granulated sugar and brown sugar. 

After that you’ll add in all the remaining ingredients except the oats. When everything is well mixed add in the oats and mix one more time just until combined. 

Portion Out Your Vegan Oatmeal Cream Pie Cookies

Now you’re ready to scoop your dough out. I find using an ice cream scoop is the easiest way. But if you want smaller cookies you can use a spoon or rounded tablespoon. This recipe yields about 16 -20  individual cookies and will make between 8-10 oatmeal cream pies. Place the cookies in the oven and bake for between 12-15 minutes.

Make Your Cream Cheese Filling

While the cookies are baking make your cream cheese filling. Allow the butter and vegan cream cheese to come to room temperature. Then beat the butter and sugar together and add in the vanilla extract and powdered sugar. Whip to combine.

Put your Vegan Oatmeal Cream Pies Together!

You’ll want to wait until your cookies are completely cool before filling them. You can either use a pastry bag and pipe on the frosting or just spread on a thin layer of cream cheese filling on the underside of half of the cookies to create the pies. 

And now you’re all set to enjoy these warm oatmeal-cream cheese delights!

Tips & Tricks to Making Vegan Oatmeal Cream Pies

Tip #1

Tip number one is making sure your ingredients are all at the correct temperature. Butter that is too soft will result in flat cookies. Butter that is too hard won’t incorporate fully, and could result in uneven rising.

Tip #2

My second tip is also about temperature. Make sure your oven is set to exactly 350 deg F. I swear by my oven thermometer. My own oven is off by about 15 degs! That’s a big difference in how your cookies will bake. Too hot and the bottoms will burn before the tops are cooked, too cold and you’ll be baking for ages. Invest in an oven thermometer.

I got my Kitchenaid thermometer on Amazon for about $15. And it was so worth the investment. You can find the one I use here ( not an affiliate link). 

Tip #3

My last tip is to measure out everything before you start. I can not tell you how many times I have accidentally left out a key ingredient when I failed to prep the ingredients before I start baking! It’s such a bummer! And worse than the wasted time and ingredients (read MONEY), it discourages me from wanting to bake!

So mise en place (everything in it’s place). Do it. You won’t regret it. It actually saves time while baking to have everything lined up ready to go.

Do you like cookies? Me too! Here are some other recipes you might like:

  • Vegan Thin Mints
  • Double Chocolate Orange Cookies
  • Peanut Butter Oatmeal Cookies
  • Chocolate Chip Skillet Cookie

Ready to make these Oatmeal Cream Pies? Let’s Go!

Yield: 10 Sandwich cookies

Vegan Oatmeal Cream Pies Recipe

hand holding a vegan oatmeal cream pie and another sitting behind on a plate

Rich vegan cream cheese frosting sandwiched between two perfectly spiced vegan oatmeal cookies make these Vegan Oatmeal Cream Pies a delight any time of the day!

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • Ingredients for oatmeal cookies:
  • 8 tablespoons vegan butter (1 stick)
  • ¾ cup granulated sugar
  • ¼ cup brown sugar
  • ¼ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup of flour
  • 1 ½ cups whole grain oats
  • 1 flax egg*
  • 1 teaspoon vanilla extract
  • 4 tablespoons plant-based milk
  • Ingredients for Cream Cheese Filling:
  • 8 oz vegan cream cheese, room temperature
  • 4 oz of vegan butter
  • 2 cups powdered sugar
  • ¼ teaspoon salt

Instructions

1. Preheat the oven to 350 deg F. Make your flax egg and allow it to sit for 5 minutes.

2. Cream butter with granulated sugar and brown sugar.

3. Add the remaining ingredients and mix until incorporated, 1-2 minutes

4. Using an ice cream scoop or a spoon scoop out cookies and bake at 350 deg F for 12-15 minutes.

5. While the cookies are baking make the cream cheese filling. Beat together the cream cheese and butter. Next slowly add in the powdered sugar and beat to combine.

6. When your cookies are cool use a piping bag to pipe your filling on the bottom of half the cookies and then use the remaining cookies to make them sandwiches. Alternatively you could use a knife to just spread the filling in between.

Done!

You are awesome. You are so awesome for reading this blog and I want to say a big Thank You! If you enjoyed this recipe or any others from the blog I’d love to hear about it so drop me a comment or email me directly at veganbakingathome@gmail.com.

Don’t forget to share your bakes on instagram with hashtag #veganbakingathome and follow me for comments and support @veganbakingathome.

Until next time!

Allison Bost

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