Vegan Oatmeal Cream Pies
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Vegan oatmeal cream pies are a copycat recipe for the original Little Debbie Oatmeal Creme Pie! Two old fashioned oatmeal cookies are filled with fluffy vanilla buttercream frosting. They are soft, chewy, rich, and perfectly sweet. The easy recipe is dairy-free, eggless, and gluten-free friendly. These are the BEST oatmeal cookie sandwiches ever!
A healthier little debbie oatmeal creme pies recipe
If you’re anything like me, you probably grew up eating one too many Little Debbie desserts. (Do Cosmic Brownies, Nutty Buddy, Swiss Rolls, or Zebra Cakes ring a bell?) Oatmeal Creme Pies were the original Little Debbie snack that started it all. They’ve been a childhood favorite all across America since 1960!
It’s no surprise that this dessert is beloved by so many. This cookie sandwich is truly irresistible. A thick swirl of vanilla buttercream frosting is sandwiched between two soft and chewy oatmeal cookies. I mean, what’s not to love?
Today, we are recreating the original with my copycat Vegan Oatmeal Cream Pies recipe. They’re like the classic, but dare I say even better. The recipe is made with simple ingredients like oats, flour, brown sugar, and molasses. It’s surprisingly easy to make and can be made with one bowl.
From start to finish, I’ll show you exactly how to make both the old fashioned oatmeal cookies and the vegan vanilla frosting. Let’s get into it!
These homemade oatmeal cream pies are:
- Vegan, dairy-free, eggless, and gluten-free friendly
- Soft, chewy, and perfectly sweet
- An easy one bowl cookie recipe
- Flavored with a hint of cinnamon, nutmeg, and molasses
- Made with pantry staples
- A copycat Little Debbie oatmeal creme pie recipe
- The best cookie for holidays and parties!
Vegan little debbie oatmeal creme pies ingredients
- Quick oats: Make sure you use quick oats, also known as old fashioned oats, for these oatmeal cookies. Do not use rolled oats or steel cut oats.
- Flour: Use all-purpose flour, also known as plain flour. If you follow a gluten-free diet, you can use gluten-free baking flour. I recommend the Bob’s Red Mill brand.
- Vegan butter: I recommend using the Earth Balance brand of dairy-free butter. I like to use the kind that comes in a tub for cookies and the buttery sticks for frosting.
- Sugar: These cookies use a combination of sugar and brown sugar. This creates a sweet flavor and moist texture.
- Flax eggs: This egg alternative helps bind the oatmeal cookie dough. It’s made with ground flaxseed and water.
- Molasses: Molasses is a thick, viscous sweetener. It has a burnt caramel flavor and is commonly used in gingerbread cookies. It gives these oatmeal cream pies a deeper flavor.
- Vanilla extract: Vanilla adds a warm, sweet flavor and aroma.
- Baking soda and powder: These ingredients help the oatmeal cookies rise while baking.
- Cinnamon: This healthy spice adds a warm flavor and creates a hint of cinnamon spice.
- Nutmeg: Nutmeg adds a subtle earthy, nutty flavor.
- Salt: A pinch of salt balances the sweet ingredients.
How to make vegan oatmeal cream pies
For the full ingredients list and step-by-step instructions, scroll down to view the recipe card at the end of this post.
How to make vegan old fashioned oatmeal cookies
First, preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.
Second, create the flax egg by combining ground flaxseed and water in a small bowl. Set aside for 5 minutes. It will thicken and gelatinize.
Next, add the vegan butter, light brown sugar, and granulated sugar to a large bowl. Using a handheld electric mixer or a stand mixer, cream the butter and sugars together until light and fluffy (about 2-3 minutes). Add the flax egg, molasses, and vanilla extract. Cream together once more to combine.
Then, add the quick oats, flour, baking soda, cinnamon, baking powder, nutmeg, and salt. Mix together until just combined.
After, scoop the oatmeal cookie dough into round balls and place on the baking sheet. Gently press the dough with your hands to flatten them a little. Bake for 13-15 minutes. Remove cookies from the oven while the center still appears slightly underbaked. They will continue cooking and firm up as they cool.
How to make vegan vanilla buttercream frosting
While the oatmeal cookies cool, prepare the dairy-free vanilla buttercream frosting.
First, add the vegan butter, vanilla extract, and salt to a large bowl. Using a handheld electric mixer or a stand mixer, cream the butter until light and fluffy.
Then, add sifted powdered sugar to the bowl. Cream together until the sugar is fully dissolved into the butter. Add 2-6 tbsp of non-dairy milk until it reaches your desired consistency.
Lastly, transfer the vanilla buttercream frosting into a piping bag (or simply use a knife). Pipe (or spread) the frosting onto half of the oatmeal cookies. Cover with a second cookie to create cookie sandwiches. Enjoy!
Tips for making the best vegan oatmeal cookie sandwiches
Use quick oats. It’s important to use quick oats for this recipe. Do not use rolled oats or steel-cut oats.
Bake the cookies on the middle rack. I recommend baking them on the middle rack in your oven. This helps the cookie dough bake evenly, creating soft cookies.
Don’t over-bake the cookies. For perfect soft and chewy cookies, remove them from the oven while the center still appears slightly underbaked. The cookies will continue to cook, de-puff, and firm up while cooling on the baking sheet.
Use vegan butter sticks for the frosting. In my opinion, dairy-free butter sticks always work best for creating homemade frosting. I don’t recommend tub butter for this portion of the recipe.
Sift the powdered sugar. While preparing the dairy-free vanilla buttercream frosting, it’s helpful to use sifted powdered sugar. This isn’t required, but it helps removes clumps and allows it to smoothy dissolve into the vegan butter.
Cool the cookies before frosting. Make sure your cookies have cooled completely before frosting them. The frosting will begin to melt if the cookies are still warm.
Frequently asked questions (FAQ)
Can I make gluten-free oatmeal creme pies?
Yes! This recipe can easily be made gluten-free. Simply replace the flour with gluten-free all-purpose baking flour. I recommend using Bob’s Red Mill 1:1 Gluten-Free Flour for the best results. In my opinion, it is the best gluten-free option for baking cookies.
Can I make these oatmeal cookies without the frosting?
Of course! If you don’t want to make cookie sandwiches, you can enjoy the plain vegan old fashioned oatmeal cookies.
Alternatively, you can frost each cookie without adding another on top. You’ll have some delicious individual frosted oatmeal cookies instead!
Can I use store bought frosting?
Absolutely. If you are short on time or ingredients, use store bought vanilla frosting. However, homemade always tastes better. 😉
How to store vegan oatmeal cream pies
Store these vegan oatmeal cream pies inside a sealed container. If you are enjoying them the same day, you can keep them at room temperature. Otherwise, store in the refrigerator for up to 1 week.
Can I freeze them?
Yes. If you would like to store them longterm, you can freeze the cookies for 2-3 months. I recommend wrapping each cookie in parchment paper so they don’t stick together while frozen. Store inside a tightly sealed ziplock bag.
More vegan cookie recipes
- Vegan Chocolate Chip Cookies
- Vegan Iced Oatmeal Cookies
- Vegan Monster Cookies
- Banana Oatmeal Chocolate Chip Cookies
- Vegan S’mores Cookies
- Vegan Birthday Cake Cookies
- Peanut Butter Banana Oatmeal Cookies
- No Bake Almond Butter Cookies
- Vegan Hot Chocolate Cookies
If you try these Vegan Oatmeal Cream Pies, please let me know your thoughts by leaving a rating and comment below! Ready for more? Subscribe to my newsletter or follow along on Instagram and YouTube!
NOTE: This recipe was originally published on September 20th, 2020. The photos, recipe, and blog post were updated on September 20th, 2023. While the original recipe did not change, the instructions were updated and rewritten.
PrintVegan Oatmeal Cream Pies
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 12 cookie sandwiches 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegan
Description
Vegan oatmeal cream pies are a healthier copycat Little Debbie oatmeal creme pie recipe! Two old fashioned oatmeal cookies are filled with vegan vanilla buttercream frosting. The easy recipe is dairy-free, eggless, and gluten-free friendly. They’re soft, chewy, and perfectly sweet. These oatmeal cookie sandwiches are great for fall and a delicious dessert for the holidays! #littledebbie #oatmealcreampies #oatmealcookies #oatmealcremepie #cookiesandwich #vegancookies #oatmealcookie
Ingredients
Oatmeal Cookies
- 1 cup vegan butter, softened
- 1 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water)
- 1 tbsp molasses
- 2 tsp vanilla extract
- 3 cups quick oats*
- 1 and 1/2 cups all-purpose flour (or Bob’s Red Mill gluten-free baking flour)
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp ground nutmeg
Vanilla Cream Filling
- 1/2 cup vegan butter, softened
- 2–6 tbsp non-dairy milk
- 1 tsp vanilla extract
- Pinch of salt
- 2–3 cups powdered sugar, sifted
Instructions
Oatmeal Cookies
- Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.
- Create the flax egg by combining ground flaxseed and water in a small bowl. Set aside for 5 minutes. It will thicken and gelatinize.
- Add the vegan butter, brown sugar, and sugar to a large bowl. Using a handheld electric mixer or a stand mixer, cream the butter and sugars together until light and fluffy (about 2-3 minutes). Add the flax egg, molasses, and vanilla extract. Cream together once more to combine.
- Add the quick oats, flour, baking soda, cinnamon, baking powder, nutmeg, and salt. Mix together until just combined.
- Scoop the oatmeal cookie dough into round balls and place on the baking sheet. Gently press the dough with your hands to flatten them a little. Bake for 13-15 minutes. Remove cookies from the oven while the center still appears slightly underbaked. They will continue cooking and firm up as they cool.
Vanilla Buttercream Frosting
- While the oatmeal cookies cool, prepare the dairy-free vanilla buttercream frosting.
- Add the vegan butter, vanilla extract, and salt to a large bowl. Using a handheld electric mixer or a stand mixer, cream the butter until light and fluffy.
- Add sifted powdered sugar to the bowl. Cream together until the sugar is fully dissolved into the butter. Add 2-6 tbsp of non-dairy milk until it reaches your desired consistency.
- Transfer the vanilla buttercream frosting into a piping bag (or simply use a knife). Pipe (or spread) the frosting onto half of the oatmeal cookies. Cover with a second cookie to create cookie sandwiches. Enjoy!
Notes
- How to store: Store these vegan oatmeal cream pies inside a sealed container. If you are enjoying them the same day, you can keep them at room temperature. Otherwise, store in the refrigerator for up to 1 week.
- How to freeze: If you would like to store them longterm, you can freeze the cookies for 2-3 months. I recommend wrapping each cookie in parchment paper so they don’t stick together while frozen. Store inside a tightly sealed ziplock bag.
Nutrition
- Serving Size: 1 sandwich (2 cookies)
- Calories: 495
- Sugar: 39g
- Fat: 24g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 5g
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Hi! Unfortunately, all the stores near me were out of vegan butter, do you know if the recipe would change a lot if I used regular butter? I’ve made this recipie beore and I loved it!
Hi, Mal! Yes, you should be able to use regular butter just fine ๐ It is a 1:1 substitute, so you can swap it!
I was diagnosed last year with Celiac and I am also lactose intolerant. My son is gf and free of lots of other things as well, so finding this recipe has been a HUGE blessing to our family! I have to make these every weekend now and they get us through most of the week until I can make more! Thank you for sharing this incredible recipe!
Aw this is such an awesome comment! Thank you so much, Tasha! I am honored that this vegan oatmeal cream pie recipe has been such a favorite for your family. Happy baking and enjoy! ๐ xoxo
Why is it 1 1/2 + 1/2 cups flour? Why not 2 cups?
Hi Ro! The recipe calls for “1 and 1/2 cups” of flour… not 2 cups ๐
These are my favorite cookies! So yummy! I always make these several times around the holidays and everyone loves them.ย
Aw thank you, Alyssa! I’m so glad everyone is enjoying these vegan oatmeal cream pies! Happy holidays ๐
These are delicious! My family ate these in 2 days! Very addictive!
So happy to hear you and your family loved these vegan oatmeal cream pies! Thank you, Katie! ๐
can i just use an egg? they’re much healthier anyway.
thank you.
Hi Monika! I have not tested this vegan oatmeal cream pie recipe with a regular egg. You can certainly give it a try, and it should work well! However, the texture will be a little different ๐
I have a ton of dietary restrictions so finding recipes that meet that and are actually good is super challenging, but these absolutely exceeded my expectations! My entire family loved them and gushed about how good they were. I ran out of vanilla after making the cookies so I used a teaspoon of maple extract for the icing and it was absolutely incredible!!!
Aw I’m so happy to hear you and your family are loving these vegan oatmeal cream pies, Riley! Thanks so much for sharing! ๐
How long are the cookies good for in the fridge?
Hi, Amy! They will be best enjoyed within 3-4 days. You can freeze them for up to 3 months as well!
do you need to sift?
Hi, Maura! I do recommend sifting the flour for the best results. It isn’t 100% necessary, but it will be a bit better if you do ๐
These are delicious!! Simple to make and they taste incredible! Everyone that had them, loved them!
Thank you so much, Summer! I am so happy to hear you loved these vegan oatmeal cream pies ๐
Love these! I substituted the brown sugar with coconut sugar and the regular sugar for monk fruit sweetener. They were plenty sweet enough and I also only used 1 cup of powdered sugar for the frosting and did not add any milk because it would make it melt very fast. Only thing is I noticed they kept falling apart. They were very hard to eat. They also werenโt spreading so I had to flatten them. Is there a way to fix these issues?
Thanks for sharing, Brittani! I’m so glad you enjoyed these vegan oatmeal cream pies ๐ The reason your cookies weren’t flattening much & a bit more crumbly than usual is likely because of the substitutions. Baking is a science, so any subs will change the final results. Brown sugar contains more moisture than coconut sugar, so swapping it will make the cookies drier and spread less. Additionally, I recommend weighing dry ingredients so you aren’t accidentally using too many oats or too much flour. You’d be surprised how much of a difference using a food scale vs. measuring cups can make. Happy baking! xoxo
These cookies are delicious! I actually used old-fashioned rolled oats and they worked fine. I also used more powdered sugar in the frosting until the texture was akin to buttercream, so that it didn’t melt when stored on the countertop overnight. I served them at a women’s gathering and everybody who had them loved them. Thanks for the recipe!
Thank you so much for sharing, Summer! I’m so glad you loved these oatmeal cream pies ๐
The cookies are amazing. I made mine smaller than the recipe stated. Everyone I shared them with LOVED them. I gave one to my horse. She was super excited by the extra special treat. Cutest nicker ever.
Lol! That is SO cute. I’m glad all of the humans + horse enjoyed these cookies ๐ Thanks for sharing, Jill!
Just a small correction. While the oats are mentioned in the full description, they aren’t mentioned in the recipe at the bottom. So if this recipe is printed out, they don’t say when to use them. But, everything came out great. I added a touch of cream of tartar and a little more powdered sugar to the cream to make it a little more stable for warmer temps, but everything else was perfect.
Hey, Shaun! The recipe card states “3 cups quick oats” in the ingredients list. Unfortunately, you are correct that I did not specifically mention them in the written instructions. I am not sure how I overlooked that. Thank you SO much for pointing this out! The recipe has been updated. Have a wonderful weekend! ๐
Wonderful recipe! Just wondering, whatโs the calorie count for one serving (which Iโm assuming is just one)??
Thank you, Emilia! The calorie count varies depending on the amount of frosting used and number of cookie sandwiches created. If you make 20 cookies, one cookie is 200 calories. For sandwiches, that would be 400 calories. It’s a pretty calorically dense dessert, but believe me when I say this is worth every single calorie ๐ You can always make them fewer calories by creating smaller cookies. Enjoy! xo
These are so good! I made them for a cookie exchange at work. Thanks for the great recipe!
Thank you, Jenna! That sounds like fun! I’m glad you enjoyed them ๐