These Vegan Oatmeal Cream Pies are better than the Little Debbie original while still being dairy-free & SO delicious! Each cookie sandwich is made of two soft & chewy oatmeal cookies filled with a thick layer of vegan vanilla buttercream for melt in your mouth cookie goodness.
I shared a sneak peek of these cookies on Tiktok and Instagram and was SOO happy to discover you also loved Oatmeal Cream Pies growing up just as much as I did! They were truly one of my favorite desserts and- let's be honest- it felt like the biggest win when you had one packed in your lunchbox.
These cookies are modeled after the original Little Debbie cookies, but are completely vegan and, dare I say, about 1000 times better! Plus they use my fave vegan buttercream frosting that has made an appearance in many of my recipes like my Vegan Cookie Cake and Vegan Funfetti Cupcakes!
Ingredient Notes:
The full list of ingredients with quantities is below in the recipe card, however, here are a few suggestions on some of the ingredients.
- Vegan butter : I prefer Miyokos, Flora, or Earth Balance.
- Ground flaxseed: Must be ground to make a flax egg. This is the vegan egg subsitute used in these cookies.
- Molasses: I used Brer Rabbit Full Flavor Molasses. Make sure to NOT use blackstrap molasses as it is bitter and not great for baking.
- Rolled oats: I used Bob's Red Mill Rolled Oats . Cannot be subbed for steel cut oats or other oat varieties.
Steps to make oatmeal cream pie cookies
Make the oatmeal cookie dough
Like many of my vegan cookie recipes, we are making the oatmeal cookie dough in one bowl! The first step is to cream together the butter and sugar. This helps to incorporate air into the dough and gives the cookies that perfect lift so they don't turn out too thin.
Next, add in the flax egg, molasses, and vanilla and mix. After that, all the dry ingredients get added including the flour, salt, baking soda, and spices. I chose to keep things simple and just use cinnamon, but you could totally add in a dash of nutmeg or cloves for even more flavor!
Bake the cookies at 350F
The best part about these cookies? No chill time!
The dough will be pretty sticky since we're not chilling it, so I highly recommend using a cookie scoop to get the dough out of the bowl.
This recipe makes 16 cookies so you'll like need to bake them on two separate baking trays. If you are baking on two trays, make sure they are BOTH on the same middle rack in the oven. If you can't fit both trays, just bake the cookies in two batches!
Bake the cookie for 10-12 minutes until they are soft with just cooked centers. Then, remove from the oven, tap the tray on the counter to help the cookies deflate a bit, and let cool for 5 minutes. They will naturally deflate as they are left to cool. Then, remove the cookies from the tray and place them on a wire rack to finish cooling.
Make the cream pie filling
Once the cookies are completely cooled, make the buttercream filling! This recipe is super simple- just a mix of vegan butter, vanilla paste/extract, and powdered sugar. However, if you want even fluffier frosting- try adding in ½ tablespoon of coconut cream!
Assemble the cookies
Take ½ of the cookies and fill them with vanilla buttercream. Make sure to leave a border along the edges of the cookies without frosting, then place a cookie on top to sandwich together. After that, it's time to dig in!
FAQ & Expert Tips:
Yes! Just make sure to use a Gluten-free 1:1 Baking flour mix. It must be a mix made for baking and subbing in almond flour or coconut flour 1:1 will NOT work in this recipe.
I like using Bob's Red Mill Gluten-Free Flour Mix. While the texture is slightly different, it holds up well when baking.
Any time a recipe calls for baking soda and brown sugar, I don't recommend subbing in a different sugar.
That is because the molasses in brown sugar is the acidic ingredient needed to interact with the baking soda to make these cookies rise and spread. The moisture in brown sugar and molasses is also essential to get the right spread and texture for these cookies.
Of course! While I love eating them as oatmeal cookie sandwiches, you can definitely make these cookies as just oatmeal cookies. Adding in chocolate chips is a great way to make up for a lack of frosting in between the cookies too!
Since these vegan oatmeal cookies have frosting in-between them, they must be stored in the fridge or freezer. You can store them in a closed container in the fridge for 4-5 days or in the freezer for up to 1 month.
Just make sure to store between layers of parchment paper so the cookies do not stick to each other.
I'm SO excited to see your remake of these Vegan Oatmeal Cream Pies! This dairy-free & eggless version really hits that cookie craving and will bring back those nostalgic moments of eating these as a child. Enjoy!
-TSG
More amazing vegan cookie recipes you will love:
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Vegan Oatmeal Cream Pies
Ingredients
Oatmeal Cookies
- ½ cup vegan butter room temperature
- ½ cup brown sugar
- ¼ cup white sugar
- 1 flax egg 1 Tablespoon (8 grams) ground flaxseed mixed with 3 Tablespoons water, left to sit 5 minutes
- 1 Tablespoon molasses NOT blackstrap molasses
- 1 teaspoon vanilla bean paste or vanilla extract
- 1 cup+ 2 Tablespoons all-purpose flour
- ¾ cup rolled oats
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Buttercream Frosting
- ½ cup vegan butter
- 1 teaspoon vanilla bean paste or vanilla extract
- 1 cup powdered sugar
- ½ Tablespoon coconut cream optional, for fluffier frosting
Instructions
Bake the Oatmeal Cookies
- Preheat the oven to 350F and line a baking sheet with parchment paper. Prep the flax egg by mixing together the ground flax and water in a small bowl and setting aside for later.
- Add the vegan butter, brown sugar, and white sugar to a bowl. Use a standing/electric mixer to whip together until creamed and fluffy, about 1-2 minutes.
- Next, add in the flax egg, molasses, and vanilla and mix together another 30 seconds.
- Then, add in the dry ingredients including the flour, rolled oats, baking soda, cinnamon, and salt. Make sure to add the flour and oats first and baking soda and spices on top so everything gets mixed evenly.
- Mix everything together until you have a smooth but slightly sticky dough. Then, use a cookie scoop and drop the cookies onto the parchment lined baking sheet. Make sure that each cookie is kept about 2 inches apart since they will spread while baking. You will likely have to add the dough to two separate baking sheets.
- Add the tray to the oven and bake for 10-12 minutes until the cookies are fully cooked on the outside with slightly soft centers. Make sure to bake the cookies on the same rack in the oven or in two batches for the best results.
- Remove the tray from the oven and gently tap on the counter to help the cookies deflate. Let the cookies cool on the baking sheet for 5 minutes. Then, move to a wire rack to cool completely before adding frosting.
Make the buttercream frosting
- Once the oatmeal cookies have cooled completely, make the frosting. Add the vegan butter to a large mixing bowl and use a standing mixer/ electric mixer to beat until light and fluffy, about 3-5 minutes.
- Next, add in the vanilla and mix together another 20-30 seconds.
- Gradually add in the powdered sugar until you have a thick and smooth frosting. If you would like, add in a little bit of coconut cream for an even fluffier frosting. If the frosting gets too thick, you can always add in ½-1 tablespoon plant-based milk if needed.
- Once a thick frosting has formed, turn the mixer to medium-high and continue to beat the mixture for an additional 3-5 minutes. This actually whipping time actually makes the frosting SUPER fluffy!
Sandwich the cookies together
- To assemble the cookies, pipe or spread the cream filling on the flat side of half of the cookies, making sure to leave a border around the edges. Then, place the remaining cookies on top and gently press together to combine.
- If the frosting has gotten too soft, just pop the cookies in the fridge for 10 minutes to help it firm up before eating. Serve and enjoy!
Notes
- Please see blog post for substitutes- while these cookies can be made gluten-free with the right flour mix, I do not recommend subbing out the sugar for refined sugar-free alternatives
- Cookies can be stored in a closed container in the fridge for 4-5 days or in the freezer up to 1 month. Just make sure to store between layers of parchment paper so the cookies do not stick to each other.
Vicky says
the look super. haven't made them yet. can you replace vegan butter with oil?
Megan says
I really dont recommend using anything other than butter for the ideal texture in these cookies! Hope you enjoy them 🙂
Kayla says
These were delicious! Made them
For Thanksgiving and a work Christmas party and they were a big hit. Fairly easy too!
Megan says
What can I sub the vegan butter for? We try to stay away from oils. Would pumpkin or applesauce work?
Megan says
No it would not work- these cookies were meant to be made with vegan butter so you would end up with a drastically different cookie substituting that ingredient.
Brittney says
These turned out perfect! I made these for a vegan neighbor and they’re one of my favorite things I’ve ever baked. Thanks for the recipe I will definitely be making these again.
Megan says
Love to hear it!! 🙂
Winter says
I don’t usually write reviews but this is one of the best things I’ve ever put in my mouth. I love baking and usually I may have a bite or two of something before giving to family and friends. When I tell you that I have to watch myself because I could eat every single one of these. The first time I made them I had to make another batch because I devoured every single one. Little Debbie who?? These are DIVINE. I use a different type of egg replacer than the recipe calls for and it still turns out perfect each time 😊
Megan says
Truly makes my day to hear this thanks for the review 🙂 🙂
Annie says
These were absolutely delicious! Everyone in my house gobbled these up and I love that I get to relive one of my childhood favorites that is vegan friendly :).
Megan says
So glad you enjoyed!!
Amber T says
Absolutely delicious!! I subbed gluten free 1 to 1 flour for AP, regular egg for flax, and coconut sugar for white sugar. I will be making these again!
Megan says
So glad you enjoyed them! 🙂
Rachelle says
After placing these in the oven and checking after 10 minutes my entire cookie sheet was covered in one melted sheet of batter. I have no idea what i did wrong as I followed the instructions exactly
Megan says
That definitely shouldn't happen! Feel free to email me directly for more troubleshooting but a few things to consider- Is your oven the correct temperature? May be worth checking with an oven thermometer. Also did you bake them on an alumnimum pan with parchment paper? the parchment paper is very important so the cookies spread correctly.Lastly, let me know if you made any recipe substitutions or measured in grams as both of these can affect the end results. I haven't heard of anyone else having this problem with this recipe so hopefully one of these tips helps!
Holly says
What brand of vegan butter did you use? Some brands have too much water or not enough fat and will not work well in baking. Avoid tub spreads. I use Earth Balance sticks, Country Crock plant butter sticks, or use 1/2 plant butter and 1/2 solid vegetable shortening.
Megan says
I always use sticks of butter for baking- Country Crock plant butter sticks with olive oil are my go to for all the cookie recipes you see on my website 🙂
Lakita Brown says
Hey Megan! This is a great recipe! I made these for my partner and loved them! I am planning to make these for a larger group next weekend, can the batches be doubled or tripled for the same result or do you suggest one batch at a time?
Megan says
You can definitely double/triple the frosting and make it together. You can also make all the cookie dough in one bowl, however, I recommend baking only one tray of cookies at a time so that they cook evenly.
Sara says
Hello! I am dairy free, but not vegan. Would the recipe work if I used 1 egg instead of 1 flax egg? Thank you!
Megan says
Not sure- I don't test any of my recipes with eggs but it may work!
Kristi says
Hi, yes it works, I have made them several times with eggs and they are great!
rachel says
This recipe is incredible! I used blackstrap molasses (because that's what I had on hand) and they were beautiful and delicious.
Megan says
So glad it worked out with blackstrap molasses too 🙂
Asia says
Hello where can I find coconut cream?
Megan says
You can find it at most grocery stores or online at stores like Thrive Market or Amazon. Also, if you only have access to full-fat coconut milk, you can refrigerate it overnight. When you open it the thicker white coconut cream will be sitting on the top and can be scooped off and used. Hope that helps!
Jasmine says
The perfect dupe for the Little Debbie oatmeal creme pies I had growing up! 🤩 The texture of the oatmeal cookies are chewy and soft yet sturdy enough to hold its shape and the filling. I didn’t have molasses so I substituted it with maple syrup and it worked like a charm! 👍🏻 Hands down the best vegan oatmeal cream pies I’ve ever had! 🙌🏻
Monika says
Hi. I would like to make these, but do not have molasses. Can I use...honey? I know the taste will be different...but I don't personally care. Thanks!
Megan says
I think maple syrup may work better, but you if you try it with honey it may work! I personally haven't tried it though so I'm not sure.
Sara says
Wow, these turned out perfectly in both looks and taste, thank you for the amazing recipe! I might just experiment with a bit of a less sweet filling next time because apparently I'm getting old... But I'll be making them again for sure!
Megan says
So glad! I have a recipe for a cashew frosting that is a bit less sweet (it's under my carrot cake recipe). That might be a better fit if that buttercream was too sweet 🙂 https://shortgirltallorder.com/vegan-carrot-walnut-cake