Vegan Oatmeal Cream Pies
These Vegan Oatmeal Cream Pies are made with soft, chewy oatmeal cookies sandwiched around a fluffy marshmallow filling. They’re easy to make with simple pantry ingredients and have all the cozy cinnamon flavor you’d expect from the classic childhood treat, without any dairy or eggs.
How to Make Vegan Oatmeal Cream Pies
Ingredients You’ll Need
Cookies
- 1¼ cups all-purpose flour
- â…” cup quick oats
- ¾ teaspoon baking soda
- 3 teaspoons ground cinnamon
- ½ cup vegan butter, softened
- ¾ cup brown sugar
- ¼ cup cane sugar
- 1 tablespoon molasses
- ½ teaspoon salt
- 2 tablespoons unsweetened applesauce
- 1 tablespoon vanilla extract
Marshmallow Filling
- 1 stick vegan butter, softened
- 2 cups powdered sugar
- ¾ cup vegan marshmallow fluff
- 1 tablespoon almond milk
- 1 teaspoon vanilla extract
- Dash of salt
Step-by-Step Guide
1. Preheat the Oven
Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. Mix the Dry Ingredients
Whisk together the flour, quick oats, baking soda, cinnamon, and salt until evenly combined.
3. Cream the Butter and Sugars
In a separate mixing bowl, beat the vegan butter, brown sugar, and cane sugar for about 3 minutes until light and fluffy.
4. Add the Wet Ingredients
Mix in the molasses, applesauce, and vanilla extract until combined.
5. Finish the Cookie Dough
Add the dry ingredients to the wet ingredients and mix just until no dry flour remains.
6. Scoop the Cookies
Use a cookie scoop to portion the dough onto the prepared baking sheet, leaving space between each cookie.
7. Bake
Bake for 9 minutes, until the edges are set but the centers still look slightly soft.
Allow the cookies to cool completely before adding the filling.
8. Make the Marshmallow Filling
Beat the vegan butter for about 10 minutes until smooth and fluffy. Add the powdered sugar, marshmallow fluff, almond milk, vanilla, and salt. Beat for another 5 minutes until light and creamy.
9. Assemble the Cream Pies
Pipe or spread the filling onto the flat side of one cookie and top with another cookie to create a sandwich.
Important Recipe Notes
- Use quick oats for the soft texture. Old-fashioned oats will make a thicker, chewier cookie.
- Don’t overbake the cookies. The centers should still look slightly underdone when you remove them from the oven.
- Let the cookies cool completely before adding the filling or it will melt.
- Match cookies that are similar in size before assembling for the neatest cream pies.
- If your filling seems too thick, mix in a splash of almond milk. If it’s too soft, add a little more powdered sugar.
- Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Freeze assembled oatmeal cream pies for up to 2 months.
Vegan Oatmeal Cream Pies
Vegan Oatmeal Cream Pies
Ingredients
Cookies
- 1¼ cups all-purpose flour
- â…” cup quick oats
- ¾ teaspoon baking soda
- 3 teaspoons ground cinnamon
- ½ cup vegan butter softened (1 stick)
- ¾ cup brown sugar
- ¼ cup cane sugar
- 1 tablespoon molasses
- ½ teaspoon salt
- 2 tablespoons unsweetened applesauce
- 1 tablespoon vanilla extract
Marshmallow Filling
- 1 stick vegan butter softened
- 2 cups powdered sugar
- ¾ cup vegan marshmallow fluff
- 1 tablespoon almond milk
- 1 teaspoon vanilla extract
- Dash of salt
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, quick oats, baking soda, cinnamon, and salt.
- In a separate large mixing bowl, beat the vegan butter, brown sugar, and cane sugar for about 3 minutes, until light and fluffy.
- Mix in the molasses, applesauce, and vanilla extract until fully combined.
- Add the dry ingredients to the wet ingredients and mix just until no dry flour remains.
- Scoop the dough into evenly sized balls and place them on the prepared baking sheet, leaving room for the cookies to spread.
- Bake for 9 minutes, until the edges are set and the centers still look slightly soft.
- Let the cookies cool completely on the baking sheet.
- To make the filling, beat the vegan butter for about 10 minutes, scraping down the sides of the bowl as needed.
- Add the powdered sugar, marshmallow fluff, almond milk, vanilla extract, and a dash of salt. Beat for another 5 minutes, until light and fluffy.
- Spread or pipe the filling onto the flat side of one cookie, then top with another cookie to make a sandwich. Repeat with the remaining cookies.
Notes
- Quick oats create the soft, classic oatmeal cream pie texture. Old-fashioned oats will produce a thicker, chewier cookie.
- Don’t overbake the cookies. The centers should still look slightly underdone when you remove them from the oven.
- Let the cookies cool completely before adding the filling so it doesn’t melt.
- Pair cookies of similar size before assembling for the neatest cream pies.
- If the filling is too thick, add a small splash of almond milk. If it’s too soft, mix in a little more powdered sugar.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
- Freeze assembled oatmeal cream pies for up to 2 months. Thaw at room temperature before serving.
