Indulge in the nostalgic flavors of childhood with these delicious Vegan Oatmeal Cream Pies! These treats offer a delightful combination of soft and chewy oatmeal cookies sandwiching a luscious, creamy filling – all made without any animal products.
Why You’ll Love These Vegan Oatmeal Cream Pies
This recipe is:
- Completely plant-based: Enjoy a guilt-free treat that aligns with your vegan lifestyle.
- Surprisingly easy to make: Don’t be intimidated! These cream pies come together with simple ingredients and straightforward instructions.
- Perfectly customizable: Get creative with the filling! Try different flavor extracts, add a touch of cinnamon, or even swirl in some vegan caramel.
Ingredients You’ll Need
For the Oatmeal Cookies:
- 1 cup rolled oats
- 1 cup all-purpose flour (or a gluten-free blend)
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup vegan butter, softened
- 1/4 cup unsweetened applesauce
- 1/4 cup plant-based milk
- 1 teaspoon vanilla extract
For the Creamy Filling:
- 1/2 cup vegan butter, softened
- 3 cups powdered sugar
- 1/4 cup plant-based milk
- 1 teaspoon vanilla extract
Baking the Perfect Vegan Oatmeal Cookies
- Preheat and prep: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Combine dry ingredients: In a large bowl, whisk together the oats, flour, brown sugar, granulated sugar, baking soda, and salt.
- Mix wet ingredients: In a separate bowl, cream together the softened vegan butter and applesauce until light and fluffy. Stir in the plant-based milk and vanilla extract until well combined.
- Combine wet and dry ingredients: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.
- Portion and bake: Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving some space between each cookie. Bake for 10-12 minutes, or until the edges are lightly golden brown.
- Cool completely: Let the cookies cool completely on the baking sheets before filling.
Vegan oatmeal cookies cooling on a wire rack
Whipping Up a Dreamy Vegan Filling
- Cream butter and sugar: In a mixing bowl, beat the softened vegan butter on medium speed until smooth and creamy. Gradually add the powdered sugar, one cup at a time, beating well after each addition.
- Adjust consistency: Add the plant-based milk and vanilla extract. Continue beating until the filling is light and fluffy, about 2-3 minutes. If the filling seems too thick, add an additional tablespoon of plant-based milk at a time until you reach your desired consistency.
Vegan cream pie filling in a mixing bowl
Assembling Your Vegan Oatmeal Cream Pies
- Pair cookies: Once the cookies have cooled, pair them up based on size and shape.
- Fill and sandwich: Spread a generous amount of the creamy filling onto the bottom of one cookie in each pair. Gently top with a matching cookie, creating a sandwich.
- Chill and enjoy: For the best results, chill the assembled cream pies in the refrigerator for at least 30 minutes before serving. This allows the filling to set and the flavors to meld together beautifully.
Assembled vegan oatmeal cream pies on a plate
Tips for the Best Vegan Oatmeal Cream Pies
- “Chef” Amelia Green says: “For extra chewy cookies, use old-fashioned rolled oats. For a slightly cakier texture, you can pulse the oats in a food processor a few times before adding them to the dough.”
- Room temperature ingredients are key: Make sure your vegan butter, applesauce, and plant-based milk are at room temperature before mixing. This helps create a smoother, more cohesive dough and filling.
- Don’t overbake the cookies: Keep a close eye on the cookies while they bake. They should be lightly golden brown around the edges but still slightly soft in the center.
- Get creative with fillings: “Feel free to experiment with different extracts like almond or peppermint for unique flavor variations,” suggests Chef Amelia Green. “You can also add a pinch of cinnamon or a swirl of vegan caramel for an extra special touch.”
FAQs about Vegan Oatmeal Cream Pies
Can I use a different type of flour?
Yes, you can use a gluten-free all-purpose flour blend if needed. Just be sure to check the baking instructions on the flour package as they may vary slightly.
How do I store leftover cream pies?
Store any leftover cream pies in an airtight container in the refrigerator for up to 3 days.
Can I freeze these vegan oatmeal cream pies?
Yes! These cream pies freeze beautifully. Wrap them individually in plastic wrap and place them in a freezer-safe bag or container. They will keep well for up to 2 months.
What are some other filling variations I can try?
The possibilities are endless! You can try chocolate, peanut butter, lemon, or even a seasonal pumpkin spice filling.
Can I make the cookies without any added sugar?
While these cookies are already lower in sugar than traditional cream pies, you can experiment with sugar substitutes like maple syrup or coconut sugar. Just keep in mind that this may slightly alter the texture and flavor of the cookies.
