Oatmeal Cream Pies (Dairy-Free, Soy-Free, Vegan)

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A layer of creamy vanilla filling sandwiched between two soft-baked oatmeal cookies, reminiscent of the Little Debbie’s treats we all know and love. This is one vegan indulgence you absolutely must try!

So yes, these cookies do have a lot of vegan butter in them. However, the filling recipe does make quite a lot and you don’t have to use all of it to make the sandwiches. So that might save you about ¾ stick of butter calories. Or you can load up on the filling and just not care! The butter IS important in the cookie recipe. You want the cookies to spread a bit when baking because if you think about Little Debbie Oatmeal Crème Pies, they’re relatively flat. The greater-than-usual amount of fat in this recipe helps the cookies flatten out more when in the oven. All that butter does have a purpose!

Further Food Nutritionist Commentary:

These oatmeal cream pies are the definition of indulgence! Thanks to the vegan butter and egg replacer, they are 100% vegan and the best part about these cream pies is that the cookies are so delicious you can eat them on their own and forget the cream if thats more your dessert style. The cinnamon and cloves used for the cookie portion of the recipe scream "Fall" flavor making these perfect for all of the fall holidays!

By Liz Lederman
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Oatmeal Cream Pies (Dairy-Free, Soy-Free, Vegan)

  • Prep Time:15-20 minutes
  • Cook Time:10 minutes
  • Servings: 12 cookies / 6 pies

Ingredients

Cookies:
1 ¼ cups (2 ½ sticks) vegan butter, softened to room temperature
1 cup dark brown sugar
½ cup granulated sugar
1 Ener-G Egg Replacer egg* (1 ½ teaspoons egg replacer + 2 Tablespoons warm water)
2 teaspoons vanilla extract
1 tablespoon dark molasses
1 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
¾ teaspoon ground cinnamon
¼ teaspoon ground cloves
3 cups uncooked quick-cooking oats

Vegan Cream Filling:
¾ cup (1 ½ sticks) vegan butter, softened to room temperature
3 cups powdered sugar
3 tablespoons almond milk
1 ½ teaspoons vanilla extract

Instructions

  1. First, make the cookies. Preheat oven to 375°F. Line a large cookie sheet with parchment paper or silicone baking mat. Set aside.
  2. Using an electric mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until creamy and light in color. Add Ener-G egg, vanilla and molasses, scraping down the sides as needed. Set aside.
  3. In a medium-sized bowl, whisk together the flour, baking soda, salt, cinnamon and cloves until thoroughly mixed. Whisk in the quick oats.
  4. With the mixer running on low, slowly add dry ingredients to the wet ingredients. Dough will be very thick. You will likely need to finish the mixing by hand with a large wooden spoon.
  5. Using a large cookie scoop, scoop dough into balls and drop onto prepared cookie sheet. Each dough ball should be about 3 tablespoons. Cookies will spread in oven, so space each dough ball about 2 inches apart.
  6. Bake for 10 minutes, until cookies are barely golden around the edges. Allow cookies to cool on cookie sheet for 3-5 minutes before transferring to a wire rack to cool completely.
  7. While the cookies cool, make the cream filling. Using an electric mixer fitted with the paddle attachment, beat the butter for about 1 minute until creamy.
  8. Add powdered sugar and mix on medium speed for 1-2 minutes.
  9. Add almond milk and vanilla, and increase mixing to high for 3-4 minutes until fluffy.
  10. To assemble the cookie sandwiches, spread about 1 ½ tablespoons of filling on the bottom side of half of the cookies. Sandwich with remaining cookies, bottom sides together.
First, make the cookies. Preheat oven to 375°F. Line a large cookie sheet with parchment paper or silicone baking mat. Set aside. Using an electric mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until creamy and light in color. Add Ener-G egg, vanilla and molasses, scraping down the sides as needed. Set aside. In a medium-sized bowl, whisk together the flour, baking soda, salt, cinnamon and cloves until thoroughly mixed. Whisk in the quick oats. With the mixer running on low, slowly add dry ingredients to the wet ingredients. Dough will be very thick. You will likely need to finish the mixing by hand with a large wooden spoon. Using a large cookie scoop, scoop dough into balls and drop onto prepared cookie sheet. Each dough ball should be about 3 tablespoons. Cookies will spread in oven, so space each dough ball about 2 inches apart. Bake for 10 minutes, until cookies are barely golden around the edges. Allow cookies to cool on cookie sheet for 3-5 minutes before transferring to a wire rack to cool completely. While the cookies cool, make the cream filling. Using an electric mixer fitted with the paddle attachment, beat the butter for about 1 minute until creamy. Add powdered sugar and mix on medium speed for 1-2 minutes. Add almond milk and vanilla, and increase mixing to high for 3-4 minutes until fluffy. To assemble the cookie sandwiches, spread about 1 ½ tablespoons of filling on the bottom side of half of the cookies. Sandwich with remaining cookies, bottom sides together.

Nutrition Information

Per Serving: Calories: 580; Total Fat: 31 g; Saturated Fat: 8 g; Monounsaturated Fat: 1 g; Polyunsaturated Fat: 1 g; Cholesterol: 0 mg; Sodium: 206 mg; Potassium: 15 mg; Carbohydrate: 73 g; Fiber: 2 g; Sugar: 51 g; Protein: 4 g

Nutrition Bonus:

Vitamin C: 0%; Vitamin A: 0%; Iron: 6%; Calcium: 2%

Scoop, mix, go further!

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One thought on “Oatmeal Cream Pies (Dairy-Free, Soy-Free, Vegan)

  1. Ron Harder

    I will try it but I will use Stevia and Stevia Dark. And try to make them Diabetic Friendly . I have made some cakes using Stevia and had sugar eaters asking for the recipe. They are still desserts so we all should only have 1 piece.

    Reply

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