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!
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 Tbsp 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!
More amazing vegan cookie recipes you will love:
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Vegan Oatmeal Cream Pies
- ½ cup vegan butter room temperature
- ½ cup brown sugar
- ¼ cup white sugar
- 1 flax egg 1 Tablespoon ground flax 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
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 Tbsp 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!
- 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.