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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 10 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


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 



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
  • 26 tbsp non-dairy milk
  • 1 tsp vanilla extract
  • Pinch of salt
  • 23 cups powdered sugar, sifted


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!


  • 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.


  • Serving Size: 1 sandwich (2 cookies)
  • Calories: 495
  • Sugar: 39g
  • Fat: 24g
  • Carbohydrates: 65g
  • Fiber: 3g
  • Protein: 5g