Indulge in a taste of nostalgia with these healthier Vegan Oatmeal Cream Pie! This recipe combines the cozy flavors of cinnamon and oats in soft-baked cookies, sandwiched together with a luscious, dairy-free vanilla cream filling. They’re surprisingly easy to make and are sure to satisfy your sweet cravings.
Gather Your Ingredients:
For the Oatmeal Cookies:
- 1 ½ cups rolled oats
- 1 cup all-purpose flour (or gluten-free 1:1 baking blend)
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup vegan butter, softened
- ½ cup granulated sugar
- ¼ cup brown sugar, packed
- 1 teaspoon vanilla extract
- ½ cup unsweetened almond milk (or any plant-based milk)
For the Vegan Cream Filling:
- ½ cup vegan butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons unsweetened almond milk (or any plant-based milk)
Vegan Oatmeal Cream Pie Ingredients
Let’s Bake Some Oatmeal Cookie Magic!
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Preheat and Prep: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
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Dry Ingredients Unite: In a large bowl, whisk together the rolled oats, flour, baking soda, cinnamon, and salt.
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Creamy Dream Team: In a separate bowl, cream together the softened vegan butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 2-3 minutes with an electric mixer.
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Flavor Boost: Beat in the vanilla extract until well combined.
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Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the almond milk, and mix until just combined. Be careful not to overmix!
Vegan Oatmeal Cream Pie Dough
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Scoop and Bake: Drop spoonfuls of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
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Oven Time: Bake for 10-12 minutes, or until the edges of the cookies are lightly golden brown.
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Cooling is Crucial: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Whip Up That Dreamy Vegan Filling:
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Creamy Base: In a large bowl, beat the softened vegan butter until smooth and creamy.
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Sweeten the Deal: Gradually add the powdered sugar, one cup at a time, beating well after each addition.
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Flavor Infusion: Stir in the vanilla extract.
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Perfect Consistency: Add the almond milk, one tablespoon at a time, until you reach your desired consistency for the cream filling. You want it to be spreadable but not runny.
Vegan Oatmeal Cream Pie Filling
Assemble Your Vegan Oatmeal Cream Pies:
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Pair Up: Once the cookies are completely cool, pair them up based on size.
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Generous Spread: Spread a generous amount of the vegan cream filling onto the bottom of one cookie in each pair.
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Sandwich Time: Top with the other cookie in each pair, pressing down gently to spread the filling to the edges.
Time to Devour!
Your Vegan Oatmeal Cream Pies are ready to be devoured! These treats are best enjoyed fresh, but you can store them in an airtight container at room temperature for a day or in the refrigerator for up to 3 days.
Frequently Asked Questions About Vegan Oatmeal Cream Pies:
1. Can I make these gluten-free?
Absolutely! Simply substitute the all-purpose flour with a gluten-free 1:1 baking blend.
2. Can I use a different type of sweetener?
You can experiment with other sweeteners like coconut sugar or maple syrup, but keep in mind that this may slightly alter the texture and flavor of the cookies.
3. Can I freeze these cookies?
Yes, you can freeze the assembled cream pies for up to 2 months. Just thaw them in the refrigerator overnight before serving.
4. Can I use a different nut butter for the filling?
While almond butter works best, you can try substituting it with cashew butter for a slightly different flavor.
5. Can I add other flavors to the cookies?
Get creative! You can add a pinch of nutmeg, chopped pecans, or even mini chocolate chips to the cookie dough for extra flavor and texture.
Vegan Oatmeal Cream Pie Final
This recipe for Vegan Oatmeal Cream Pies is a delightful way to enjoy a classic treat with a healthier twist. With their soft and chewy cookies and luscious vegan cream filling, they’re sure to become a household favorite. Happy baking!
