Okay fair warning... These are to die for and it is extremely difficult to eat just one. They're exactly like the Little Debbie cream pies but completely vegan. They've become one of my holiday staples!
Vegan Oatmeal Cream Pies
Prep Time: 25 minutes
Cook Time: 8-10 minutes
FOR THE COOKIES:
1 Cup Vegan Butter, melted*
3/4 Cup Brown Sugar
1/3 Cup Cane Sugar
1/3 Cup Non-Dairy Milk*
1/3 Cup Molasses
2 Tsp Vanilla Extract
2 Cups All-Purpose Flour or gluten-free alternative*
2 Tbsp Ground Flax Seed
1 Tsp Baking Powder
1/2 Tsp Baking Soda
2 Tsp Cinnamon
1/2 Tsp Nutmeg
1/2 Tsp Salt
2 Cups Quick Oats*
FOR THE FROSTING:
2/3 Cup Vegan Butter (room temperature)
1 1/2 Tsp Vanilla Extract
1/8 Tsp Salt
2-3 Cups Powdered Sugar
1-2 Tbsp Non-Dairy Milk (as needed to thin)
Preheat oven to 350 degrees.
To make the cookies, cream together the melted vegan butter and sugar until smooth, then add the non-dairy milk, molasses and vanilla and mix until smooth.
Add in flour, ground flax, baking powder, baking soda, cinnamon, nutmeg and salt and then mix until fully incorporated. Add oats and mix thoroughly, but try not to over mix.
At this point the dough may be a bit runny - let it sit for 10 minutes so the flax seed can bind everything together and make the dough more manageable.
Take 2 tbsp amounts of dough and shape into balls with the palm of your hands or with a cookie scoop, and place at least 2-3 inches apart on a baking sheet.
Bake for 8-10 minutes, you don't want to over bake or they won't be as chewy. Let the cookies cool completely before frosting or the frosting will melt off the cookies.
To make the frosting, mix together the room temperature vegan butter, vanilla and salt until smooth.
Using an electric mixer or by mixing vigorously by hand, incorporate the powdered sugar 1 cup at a time, until all is used up and the mixture is fluffy and light. Add non-dairy milk little by little as needed to make it fluffy, but not too thin. I use my standing blender for this step so that I can whip the ingredients together at a high speed while adding the powdered sugar and milk.
Once cookies are fully cooled, add 1-2 tbsp of frosting to half the cookies, and place another on top and squish down until the frosting reaches the edges. Enjoy!
*For vegan butter make sure you use the stick butter not the tub. I like the Miyoko’s brand for this recipe.
*For non-dairy milk I use unsweetened almond milk, oat milk, or Ripple.
*I prefer to make everything I bake gluten free. Traditional all purpose flour works equally as well for this but if you would like to stay gluten-free, I recommend Bob’s Red Mill GF all purpose flour or their 1-to-1 GF baking flour.
*I recommend using quick oats instead of whole oats, they are smaller and make for a better cookie texture. If you only have whole oats, you can pulse them in a blender or food processor just a couple times to lightly break them up, but the best texture will be reached with quick oats.
*If preparing these ahead of time, freeze the cookie dough before baking and bake fresh the day of serving.
You can find some of my favorite baking tools and other festive kitchen essentials here.