Indulge your sweet tooth the guilt-free way with these incredible vegan oatmeal cream pies! They’re the perfect combination of chewy oatmeal cookies and luscious vanilla cream filling, all without a hint of dairy or eggs. Get ready to experience a taste of nostalgia with a healthy and delicious vegan twist.
Why You’ll Love These Vegan Oatmeal Cream Pies
These vegan oatmeal cream pies aren’t just delicious; they’re also surprisingly easy to make. With simple ingredients and straightforward instructions, you’ll be enjoying these delightful treats in no time. Here’s what makes them so special:
- Perfectly Chewy Cookies: The combination of rolled oats, whole wheat flour, and a touch of cinnamon creates a perfectly textured cookie that’s both chewy and slightly crisp.
- Dreamy Vanilla Cream: The light and fluffy vanilla cream filling is made with a simple blend of vegan butter, powdered sugar, and vanilla extract, making it utterly irresistible.
- Healthier Indulgence: These oatmeal cream pies are made with wholesome ingredients, making them a slightly healthier option compared to traditional cream pies.
Vegan oatmeal cream pie ingredients laid out on a table
Ingredients You’ll Need
Here’s what you’ll need to whip up a batch of these irresistible vegan oatmeal cream pies:
For the Oatmeal Cookies:
- 1 cup rolled oats
- 1 cup whole wheat flour
- 1/2 cup brown sugar
- 1/4 cup flaxseed meal mixed with 1/4 cup + 2 tablespoons water (flax egg)
- 1/2 cup vegan butter, softened
- 1/4 cup plant-based milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
For the Vanilla Cream Filling:
- 1 cup vegan butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons plant-based milk
A person mixing the dough for vegan oatmeal cream pies in a bowl.
Let’s Bake Some Vegan Oatmeal Cream Pies!
Step 1: Make the Flax Egg
In a small bowl, whisk together the flaxseed meal and water. Set aside for 5 minutes to thicken. This mixture will act as our egg replacement in the cookies.
Step 2: Prepare the Cookie Dough
- In a large bowl, cream together the softened vegan butter and brown sugar until light and fluffy.
- Add in the flax egg and vanilla extract, mixing well.
- In a separate bowl, whisk together the rolled oats, whole wheat flour, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- If the dough seems dry, add a tablespoon of plant-based milk at a time until it comes together.
Step 3: Chill and Shape the Dough
- Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This will help prevent the cookies from spreading too much while baking.
- Once chilled, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the dough to about 1/4-inch thickness.
- Use a round cookie cutter to cut out cookies and place them onto the prepared baking sheet.
Oatmeal cookie dough rolled out and cut into shapes with cookie cutters
Step 4: Bake the Cookies
Bake the cookies for 10-12 minutes, or until the edges are lightly golden brown. Let them cool completely on the baking sheet before filling.
Step 5: Make the Vanilla Cream Filling
- While the cookies are cooling, prepare the vanilla cream filling.
- In a large bowl, beat the softened vegan butter until smooth and creamy.
- Gradually add in the powdered sugar, one cup at a time, beating well after each addition.
- Stir in the vanilla extract and plant-based milk until the filling is light and fluffy.
Step 6: Assemble the Vegan Oatmeal Cream Pies
- Once the cookies are completely cool, spread a generous amount of vanilla cream filling onto the bottom of half of the cookies.
- Top with the remaining cookies to create sandwiches.
“The key to a perfectly soft and chewy oatmeal cookie is to avoid overmixing the dough and to not overbake them. Remember, they’ll continue to cook slightly as they cool.” – Chef Amelia Greene
Finished vegan oatmeal cream pies stacked on a plate
Enjoy Your Vegan Oatmeal Cream Pies!
These vegan oatmeal cream pies are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.
Tips for the Best Vegan Oatmeal Cream Pies
- Room Temperature Ingredients: For the best texture, ensure your vegan butter is softened to room temperature before starting.
- Don’t Overmix: Overmixing the dough can lead to tough cookies. Mix until the ingredients are just combined.
- Chilling is Key: Chilling the dough helps prevent the cookies from spreading too much during baking, resulting in a chewier texture.
- Adjust Sweetness: Feel free to adjust the amount of powdered sugar in the filling to your liking.
- Get Creative with Fillings: While this recipe uses a classic vanilla cream, feel free to experiment with other vegan fillings like chocolate, peanut butter, or even fruit preserves.
FAQs About Vegan Oatmeal Cream Pies
Can I use a different flour?
While whole wheat flour adds a nice texture, you can substitute it with all-purpose flour if preferred.
Can I freeze these cream pies?
Yes, you can freeze the assembled cream pies for up to 2 months. Thaw them in the refrigerator overnight before serving.
What can I use instead of flaxseed meal?
If you don’t have flaxseed meal, you can use a chia seed egg (1 tablespoon chia seeds mixed with 3 tablespoons water).
My cream filling is too thick. What should I do?
Add a teaspoon of plant-based milk at a time until you reach your desired consistency.
Can I use coconut sugar instead of brown sugar?
Yes, you can substitute brown sugar with coconut sugar for a slightly caramel-like flavor.
These vegan oatmeal cream pies are a testament to the fact that you can enjoy your favorite treats while still maintaining a plant-based lifestyle. So go ahead, indulge in a taste of nostalgia with this healthier and incredibly delicious vegan twist on a classic!
