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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 stack of three vegan oatmeal cream pie cookies beside a jar of almond milk, a bowl of oats, and cinnamon

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!
a row of vegan oatmeal cream pie cookie sandwiches

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.
vegan oatmeal cookie dough

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.

a large cookie scoop scooping oatmeal cookie dough in a glass bowl

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!

oatmeal cookies topped with vanilla frosting

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.

five oatmeal cookies on a wire cooling rack

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.

a stack of two vegan oatmeal cream pie cookies beside a jar of almond milk, a bowl of oats, and cinnamon

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.

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a stack of two homemade vegan oatmeal cream pies

Vegan Oatmeal Cream Pies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 11 reviews
  • Author: Kaylie Grace
  • 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
Print Recipe

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

Scale

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

  1. Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.
  2. Create the flax egg by combining ground flaxseed and water in a small bowl. Set aside for 5 minutes. It will thicken and gelatinize.
  3. 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.
  4. Add the quick oats, flour, baking soda, cinnamon, baking powder, nutmeg, and salt. Mix together until just combined.
  5. 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

  1. While the oatmeal cookies cool, prepare the dairy-free vanilla buttercream frosting.
  2. 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.
  3. 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.
  4. 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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