Little Debbie better watch out, these vegan oatmeal cream pies have hit the blog. These oatmeal cookies with cream filling are so good, you’ll be closing your eyes and saying mmmm with every bite. The cookie is soft and buttery with a hint of cinnamon and they’re filled with a soft buttercream cream cheese filling.
The truth is, I was never allowed to eat Little Debbie’s. They weren’t considered “healthy” by my grandmother so she didn’t keep them in the house. However, there was one exception to the rule. When I would visit my father in prison we could get whatever we wanted from the vending machine. As exciting as this was for me, my Dad was even more ecstatic. Ten dollars could buy you quite a feast of vending machine goodies. Then we’d sit together and tear into candy bars and Little Debbie’s cookies. So, my memories of oatmeal cookies with cream filling are fond and I knew I needed to recreate them in a vegan version.
Oatmeal Cream Cookies
These vegan oatmeal cream pies are simple to make and are a great snack! Not to mention, these cookies are the perfect transition into fall. The cinnamon spice is enough to tease us of what’s to come. Yet, they aren’t quite a pumpkin spiced treat!
Tips for making homemade oatmeal cream pies
- This cookie dough doesn’t require any chill time! Which in our books, is amazing because that means you get to eat cookies even faster!
- Make sure to lightly press down the top of the cookies scoop otherwise it will be really fluffy- still good, but hard to eat like a cookie sandwich!
- Don’t overbake the cookies! You want the edges to be slightly brown and crispy and the inside to still be chewy and soft!
- Make sure the cookies have cooled completely before filling with vanilla bean frosting!
Oatmeal Cream Pie Ingredients:
- Brown Butter- for a great tutorial check out In Fine Taste video!
- Coconut Sugar
How to store oatmeal cream pies
The best way to store these vegan cream cookies is in an airtight container! They will stay fresh for up to 5 days.
More cookie you will love:
Oatmeal Cream Pie Recipe:Print
Vegan Oatmeal Cream Pies
- Prep Time: 30
- Cook Time: 14
- Total Time: 44 minutes
- Yield: 12 cookies 1x
- Category: Dessert
- Method: Baking
Little debbie better watch out these vegan oatmeal cream pies are THAT good. Buttery vanilla bean filling, sandwiched between two soft cinnamon cookies form a childhood favorite cookie, except vegan!
- 2 tablespoons ground flax seeds
- 4 tablespoons warm water
- 2 cups all-purpose flour
- 1 1/2 cups old fashion oatmeal
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 tablespoon cinnamon
- 1 cup brown butter
- 2 tablespoon maple
- 1 teaspoon vanilla extract
- 1 cup coconut sugar
- 1/2 cup butter
- 1 cup powdered sugar
- 1 teaspoon vanilla bean paste (I used Heilala)
- 1 tablespoon coconut cream
For the cookies:
- Brown the vegan butter over low temp, stirring constantly, and then set aside to cool. Note that you will lose some butter while browning so start with 2 Tbps. more butter!
- Preheat the oven to 350 degrees
- In a small bowl combine flax seeds with warm water and set aside until for 5 min.
- In a large bowl combine brown butter, coconut sugar, maple, and vanilla. Using a handheld blender or spatula whip until fluffy. Scraping the sides as necessary. Then add in the flaxseed mixture.
- In a medium bowl whisk together flour, oatmeal, baking soda, salt, and cinnamon and stir until incorporated. Then add dry mixture to wet and mix until there is no dry flour.
- Using a medium cookie scoop or a large tablespoon scoop out the dough and place it on a lined or greased baking sheet. Gently press the top of the cookie dough dome down with your fingers.
- Bake for 12-14 minutes or until the edges are golden brown but still soft. Then allow the cookies to sit on the pan for 5 minutes before transferring them to a wire rack to finish cooling. While they cool, make the vanilla bean filling.
For the cream filling:
- Using an electric mixer or hand held mixer beat the butter until it is light and fluffy or for about 5 minutes.
- Continuing mixing on low and gradually add in the powdered sugar until incorporated. Then add in vanilla bean paste and coconut cream. You want the texture to be fluffy and soft if you need to add a little more coconut cream to reach the desired texture do so in 1 tsp increments.
- To assemble frost one side of half of the cookies, after they are completely cooled, and top with the remaining half of the cookies right side up.
- Serving Size: 1 cookie sandwich
- Calories: 380
Keywords: oatmeal, oatmeal cookie, cookie sandwich , vegan cookie, cinnamon, fall, whoopie pie, cream pie
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