Are you looking for a delicious, vegan-friendly treat that's easy to make at home? Look no further than the classic homemade oatmeal cream pies.
These tasty sandwich cookies have been a favorite for generations, but you don't have to miss out just because of a plant-based lifestyle.
Making a vegan version of the chewy oatmeal cookies is easier than you might think, and it's the perfect way to indulge your sweet tooth without sacrificing your ethics or health.
Who hasn't enjoyed their favorite Sunday afternoon TV show while indulging in a plate of Little Debbie oatmeal pies?
Find out "How to make the best vegan oatmeal cream pie easily" using simple ingredients and straightforward instructions.
You will end up with a bunch of Little Debbie copycat oatmeal pies while staying in the vegan lane.
Little Debbie Copycat Vegan Oatmeal Creme Pies
Whether you're an experienced baker or a novice in the kitchen, you'll be able to whip up a batch of these chewy oatmeal cookies in no time.
So grab your electric mixer and get ready to satisfy your dessert cravings with this fantastic vegan oatmeal cream pie recipe!
For the printable recipe card, check out the bottom of this post.
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Easy Vegan Oatmeal Cream Pie Recipe
These delicious vegan oatmeal cream pies are better than the original Little Debbie version while being dairy-free.
Each cookie sandwich is two soft and chewy oatmeal cookies sandwiched together with a vanilla coconut cream filling.
This vegan oatmeal cream pie recipe is easy to make and delicious!
It's quick to put together and full of flavor. I am sure these Little Debbie copycats will end up among your favorite vegan cookie recipes.
This has become one of our family's favorite desserts.
The chewy oatmeal cookies have a center of fluffy, delicious vanilla frosting and a filling of cinnamon, ginger, powdered coconut organic sugar, and a hint of molasses.
The best dessert for any occasion is a batch of these gluten-free oatmeal cream pies.You'll be baking these cookies again and again.
You guys are going to adore these delicious vegan oatmeal pies.
Please leave a comment below if you bake them. I read all comments and answer them when I have a break. Let me know how it went.
You make the sandwich cookies by taking two vegan oatmeal cookies and making a sandwich with the sweet vanilla coconut cream frosting as filler.
Vegan Oatmeal Cookie Recipe
Now, veganism is not only about being cruelty-free towards animals.
We have to stop being cruel to ourselves. So we strive to share recipes that are good for you, too.
So this recipe excludes white or powdered sugar, gluten, and other unhealthy ingredients.
The exact ingredient amounts and instructions appear on the recipe card at the bottom of the page.
Vegan Oatmeal Cookie Ingredient List
Preparing the cookies
- Preheat the oven to 350F. Cover a large baking sheet with parchment paper.
- Melt the almond butter.
- Whip the melted butter, sugar, maple syrup, molasses, plant milk, and vanilla with an electric hand mixer.
- Stir in a large bowl the rolled oats, almond flour, gluten-free oat flour, baking powder, salt, cinnamon, and ginger until the whole thing turns into a thick cookie batter.
- Scoop up the dough and roll it into balls. Arrange and press lightly to flatten onto the baking sheet.
- Place the cookies about 2-3 inches apart on a baking sheet and bake at 350 degrees F for 8–9 minutes.
-The cookies will then still look a bit soft, and that’s okay; let them cool completely on a wire rack.
- Once they are at room temperature, assemble them together with the filler cream.
Vegan Coconut Whipped Cream Filler
We don't use regular white or confectioners' sugar to make the cookie filling.
We use instead Organic coconut sugar which doesn't undergo the whitening process using bone char from animals like regular white sugar.
Besides, regular white is ultra-refined, stripping it of all nutrients, which makes it quite unhealthy.
You might also like the Vegan Angel Food Cake recipe where this whipped cream is also used.
An alternative to the vanilla cream filler is our Vegan Chocolate Pastry Cream for a chocolate-flavored twist to our oatmeal cookie pie recipe.
How to make coconut powdered sugar
You need one cup of organic coconut sugar and one tablespoon of arrowroot powder or tapioca flour.
Process the mix in a high-speed blender for 30 to 45 seconds or until it is light and powdery.
Making the Whipped Cream
This simple vegan coconut whipped cream recipe is yummy and fun to make. It goes with all sorts of vegan desserts.
Keep this quick and easy vegan Cool Whip recipe at hand. It is ideal for all types of desserts because of its creaminess.
It is the perfect whip when you need a creamy topping.
Enjoy a delicious vanilla flavor made with only three ingredients!
Vegan Coconut Whipped Cream Topping Ingredients
Coconut Cream: Look for full-fat cream rather than milk. For this recipe, you need that extra creaminess.
Powdered sugar: using it instead of a liquid sweetener gives the whipped cream more structure and makes it pipeable.
Vanilla: adds the flavor everyone loves.
Cool Whip Preparation Instructions
Chill one can of coconut cream for at least eight hours, preferably overnight. Avoid freezing to hasten this process because it doesn't work.
Open the cold can and remove the thick cream from the top, leaving the water in the bottom.
Add ½ Tbsp of vanilla and ¼-⅔ cups of powdered sugar to a bowl. Start with 1/4 cup and add more as necessary.
Stir by hand or with the electric mixer only until creamy.
Only mix for a few seconds to ensure that everything is blended. If you do it for too long, it may start to separate slightly, and you'll have to start again with a new can.
assembling the cream pies
Once the cookies cool down, it is time to assemble the pies.
The easy way to do this is to use a small scoop, but you could use two spoons instead.
Flip one-half of the cookies over and spread 1 to 2 tablespoons of frosting in the center of each one.
Place another cookie on top, then squish the two together until the frosting reaches the edges.
It's time to dig in and devour your chewy cookies. You deserve it.
Storage
If, by some miracle, your cookies survive the day, store them in an airtight container on the counter for up to three days.
If needed, you can stick them in the fridge for up to 5 days. For long-term storage, the freezer can do the trick for up to 2 months (it's doubtful they would last that long in any home).
Additional Resources
Make the Best Vegan Oatmeal Cream Pie Easily
Ingredients
- ½ cup Almond butter
- 1/4 cup Coconut Sugar
- ¼ cup Maple syrup
- 1 tbsp Molasses
- 2 tbsp Oat milk
- 1 tbsp Vanilla extract
- 1 cup gluten-free rolled oats
- 1 tbsp Baking Powder
- ¼ tbsp Sea salt
- 1 tbsp Cinnamon
- ¼ tbsp ground Ginger
- 2 Cups Vegan Coconut Whipped Cream Filler as needed Check recipe below
Vegan Coconut Whipped Cream Filler
- 1 can Full-fat Coconut Cream
- 1 Cups Coconut Sugar
- ½ tbsp Vanilla extract
- 1 tbsp Arrowroot Powder Substitute: 1 tbsp Tapioca flour
Instructions
- Preheat the oven to 350F. Cover a large baking sheet with parchment paper.
- Melt the almond butter.
- Whip the melted butter, sugar, maple syrup, molasses, plant milk, and vanilla with an electric hand mixer.
- Stir in a large bowl the rolled oats, almond flour, gluten-free oat flour, baking powder, salt, cinnamon, and ginger until the whole thing turns into a thick cookie batter.
- Scoop up the dough and roll it into balls. Arrange and press lightly to flatten onto the baking sheet.
- Place the cookies about 2-3 inches apart on a baking sheet and bake at 350 degrees F for 8–9 minutes.
- The cookies will then still look a bit soft, and that’s okay; let them cool completely on a wire rack.
- Flip ½ of the cookies over and spread 1 to 2 tablespoons of frosting in the center of each one.
- Place another cookie on top, then squish the two together until the frosting reaches the edges.
Vegan Coconut Whipped Cream Filler Preparation
- To make coconut powdered sugar, dump a cup of coconut sugar and one tablespoon of arrowroot starch and mix in a high-speed blender for 30-45 seconds or until it is light and powdery.
- Chill the coconut cream can for at least eight hours, preferably overnight. Avoid freezing to hasten this process because it doesn't work.
- Open the cold can and remove the thick cream from the top, leaving the water in the bottom
- Add ½ Tbsp of vanilla and ¼-⅔ cups of powdered sugar to a bowl. Start with 1/4 cup and add more as necessary.
- Stir by hand or with the electric mixer only until creamy.
- Only mix for a few seconds to ensure that everything is blended. If you do it for too long, it may start to separate slightly, and you'll have to start again with a new can.
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