This past weekend was rainy and cold, so it felt like the perfect time to bake a warm treat. Oatmeal cookies are a favorite at home (though with- or without-raisins is always a debate! I usually make two batches for that reason), but I wanted something a little different this time – so oatmeal cream pie cookies it is! And why not make it vegan too while we’re at it! Lots of people are making dietary changes based on allergies, health goals, climate change, and other factors. If you’re thinking about cutting out animal products but you’re worried about missing out on your favorite comfort foods, you’re not alone. It can be intimidating to make the switch to a new way of eating, especially if you’re used to enjoying certain treats. But the good news is that with a little creativity and experimentation, it’s easy to veganize many of your favorite recipes – including classic desserts you’ve come to love.
In this recipe, I’m sharing both a convention and a vegan take on the beloved oatmeal cream pie that’s just as delicious and comforting as the original. The ingredients list and notes below include vegan alternatives that still give these cookies their signature texture and flavor. And the best part is that you don’t have to sacrifice taste or nostalgia – the vegan oatmeal cream pies are every bit as satisfying as the ones you grew up loving.
So whether you’re a longtime vegan or vegetarian, just dipping your toes into the plant-based lifestyle, or have to learn to work with some new dietary restrictions, try out this recipe and see just how easy and delicious it can be to make familiar treats with vegan ingredients.
- You can store these cookies in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.
- To store them in the freezer, assemble them completely with the filling sandwiched between the cookies, and then wrap them individually with plastic wrap or aluminum foil. Place the wrapped cookies in an airtight container or freezer-safe bag and store them in the freezer for up to 3 months. When you’re ready to eat them, simply remove them from the freezer and let them thaw at room temperature for about 30 minutes before enjoying them. You can also microwave them for a few seconds to thaw them quickly if desired. Just be sure to remove the plastic wrap or foil before microwaving.
- To make a flax seed egg substitute, simply whisk together 2 tbsp ground flaxseed + 6 tbsp water to equal one egg.
- Ener-G Egg Replacer is still my go-to after coming up on 20 years (wow!) and also a great choice!
- Earth Balance makes vegan butter in a few different varieties, including soy-free.
- I love this medium cookie dough scoop for making sure there are uniform sizes for matching sandwich sides!
- I include allspice and nutmeg in this recipe because I love the warmth of these spices! Feel free to experiment with the quantities – I feel like I’d love to have a bit more than what I used in my final recipe, but this definitely varies depending on personal preference!
The cute bunny cupcake stand I used above is from either Michael’s or Joanne’s, purchased several years ago. It is perfect for Easter of course, but I love it for macarons and any spring baking! I did find some other cute spring rabbit cupcake stand options that are currently available:
Oatmeal Cream Pie Cookies
For the cookies:
- 1 cup butter Earth Balance vegan butter works perfectly here!
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs or egg substitute equivilant see Recipe Notes above!
- 1 tsp vanilla extract
- 1.5 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp allspice
- 3 cups rolled oats
- 1/2 cup raisins optional
For the filling:
- 1/2 cup butter Earth Balance works great for icing too!
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 1-2 tbsp milk, as needed I use almond milk
- Preheat your oven to 350°F (180°C) and prepare a baking sheet with non-stick spray or parchment paper.
- In a large bowl, cream the butter, brown sugar, and granulated sugar together until light and fluffy.
- Add the eggs and vanilla extract, and mix until well combined.
- In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and allspice.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the rolled oats and raisins (if using).
- Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are lightly golden brown.
- Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- To make the filling, beat the butter in a large bowl until smooth and creamy.
- Add the powdered sugar and vanilla extract, and mix until well combined.
- If the mixture is too thick, add non-dairy milk one tablespoon at a time until it reaches a spreadable consistency.
- Asemble the oatmeal cream pies: once the cookies are completely cooled, spread a generous amount of the filling onto the bottom of one cookie.
- Top with another cookie, bottom side down, and gently press down to sandwich the filling between the two cookies.
- Repeat with the remaining cookies and filling.