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three oatmeal cookies filled with frosting stacked on top of each other beside milk and a plate of more cookies

Vegan Oatmeal Cream Pies

Oatmeal cream pies, but vegan! Soft & chewy oatmeal cookies sandwiches with a layer of perfect sweet vegan vanilla buttercream. YUM!
5 from 15 votes
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Course: Vegan Cookies + Brownies
Cuisine: American
Prep Time: 30 minutes
Cook Time: 10 minutes
Additional Time: 10 minutes
Total Time: 50 minutes
Servings: 8 cookie sandwiches

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 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!

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.

Nutrition

Serving: 1sandwich cookie | Calories: 433kcal | Carbohydrates: 55g | Protein: 3g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 11g | Trans Fat: 4g | Sodium: 321mg | Potassium: 118mg | Fiber: 2g | Sugar: 37g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!