Vegan Oatmeal Cream Pies
Soft, chewy vegan oatmeal cookies sandwiched with a fluffy marshmallow filling. These homemade vegan oatmeal cream pies are made with simple pantry ingredients and taste just like the classic childhood favorite, without any dairy or eggs.
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Servings: 10
Ingredients
Cookies
- 1¼ cups all-purpose flour
- ⅔ 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.