Chewy & Soft Easy Vegan Oatmeal Cream Pies
If you’re looking for a nostalgic bake that truly tastes like the classic, then you have to try this vegan oatmeal cream pie recipe. Inspired by the Little Debbie Oatmeal Cream Pies, we have two beautifully baked chewy and soft oatmeal cookies with a layer of rich buttery vanilla bean frosting sandwiched between, and they are all dairy-free, vegan and gluten-free.
Made with One Degree Organics Sprouted Rolled Oats this cream pie recipe will satisfy your sweet cravings with sprouted goodness and nutrition.
Why the type of oats matters:
As with any recipe involving oats (like these yummy pumpkin oatmeal chocolate chip cookies!), the type of oats you use matters.
Typically, with baking, the recipe will call for rolled oats. I take it a step further, and personally recommend One Degree Organics Sprouted Rolled Oats, and here’s why.
Non-organic oats in general can be highly contaminated with glyphosate. What’s more, some organic oats can still contain glyphosate, even though they’re organic, because of water filtration run-off.
One Degree Organics takes the steps to not only test their oats with their selected farmers for glyphosate, but they also use third-party testing to verify, along with testing for gluten, pathogens, and heavy metals.
Let’s get to baking and enjoying the mouth-watering tastes of these chewy and soft vegan oatmeal cream pies!
Ingredients
Oatmeal Cookies
1 1/2 cups (150 g) One Degree Organics Sprouted Rolled Oats
1 1/2 cups (220 g) all-purpose flour *(see notes for gluten-free)
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp baking powder
1/2 sea salt
1 cup (220 g) unsalted vegan butter
3/4 cup (150 g) light brown sugar
1/2 (100 g) granulated sugar
1/2 cup (120 g) dairy free yogurt
1 tsp vanilla extract
Frosting:
1/2 cup (113 g) vegan butter, room temperature
2 cups (240 g) powered sugar
2 tsp vanilla bean paste
Optional:
4 ounce vegan white chocolate melted
1/2 cup chopped pistachios
*Gluten-free: Swap in a gluten-free baking flour blend that contains xanthan gum.
Directions
*Note: We’ll first make the cookies then make the frosting.
Prep: Line two baking sheets with parchment paper.
Make the browned vegan butter: Add the vegan butter to a small saucepan, and heat on medium heat until melted. Then allow it to cook even more and stir until it starts to turn a golden light brown color, and smells nutty. Remove from heat.
Make the dough: In a large bowl, add in the browned butter, brown sugar, sugar, dairy free yogurt, vanilla extract, and sea salt. Whisk to combine. Then add in the cinnamon, baking soda, and baking powder, and whisk again. Finally, swap the whisk for a silicone spatula, and add in the flour and the oats. Fold the dry ingredients into the wet until JUST evenly combined.
Chill the dough: Cover the cookie dough and chill in the fridge for 20-30 minutes. While the dough is chilling, preheat the oven to 350F.
Bake: Scoop the cookie dough into 1.5 tbsp sized dough balls, roll between your palms, and place onto the baking sheet. Bake for 10-12 minutes, or until the edges are lightly golden. Remove from the oven.
Cool the cookies: Allow the cookies to cool down completely before frosting.
Make the frosting: In a medium bowl, use a hand mixer to cream together all of the frosting ingredients until smooth.
Pipe and sandwich: Fill a piping bag with a round nozzle with the frosting, and pipe about 1-2 tbsp of frosting onto the bottom of one cookie. Then sandwich another cookie on top. Repeat for the remaining cookies.
Optional decorations: Once piped, dip part of the cookies into melted vegan white chocolate and sprinkle with pistachios. Serve and enjoy!
Storing Tips: Because these sandwich cookies are frosted, I don’t recommend leaving them out on the counter for more than a day. These oatmeal cream pies keep great in the fridge for up to 4 days in an airtight container. Alternatively, you can also freeze these vegan oatmeal cream pies for up to 3
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