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
- 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 + 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
- 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!
- 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
Keywords: vegan oatmeal cream pies, little debbie oatmeal creme pie, vegan oatmeal cookie sandwiches