Dairy-Free Oatmeal Cream Pie
Indulge in the nostalgia of a beloved classic with this Dairy-Free Oatmeal Cream Pie recipe! These soft, chewy oatmeal cookies are packed with warm notes of cinnamon and a hint of vanilla, perfectly sandwiching a luscious dairy-free cream cheese filling. Made with wholesome ingredients like old-fashioned rolled oats and coconut oil, this dessert is completely free of dairy while still delivering all the comforting flavors you remember. Ideal for those with dietary restrictions or anyone looking for a plant-based twist on a traditional favorite, this recipe is both simple and satisfying. With just 20 minutes of prep time, these irresistible handheld treats are perfect for your next gathering or as an indulgent snack anytime!
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Recipe Information
Ingredients
- 2 cups Old-fashioned rolled oats
- 1.5 cups All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 1 cup Coconut oil, solidified
- 1 cup Brown sugar, packed
- 0.5 cup Granulated sugar
- 2 units Eggs
- 2 teaspoons Pure vanilla extract
- 8 ounces Dairy-free cream cheese
- 2 cups Powdered sugar
- 2 tablespoons Unsweetened almond milk
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the rolled oats, flour, baking soda, cinnamon, and salt.
In a separate large bowl, using an electric mixer, beat solidified coconut oil, brown sugar, and granulated sugar until creamy and well combined.
Add in the eggs and vanilla extract to the sugar mixture, beating until smooth.
Gradually mix the dry ingredients into the wet ingredients, stirring until just combined.
Drop tablespoon-sized scoops of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in preheated oven for 8-10 minutes or until the cookies are lightly golden. Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
For the filling, beat dairy-free cream cheese with powdered sugar until smooth and creamy in a mixing bowl. Add almond milk and beat until incorporated.
Once cookies are completely cool, spread about a tablespoon of cream filling onto the flat side of one cookie. Top with another cookie to make a sandwich. Repeat with all cookies.
Store cream pies in an airtight container at room temperature for up to 3 days or in the refrigerator for a longer shelf life.
Nutrition Facts
Calories |
6167 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 322.8 g | 414% | |
| Saturated Fat | 224.6 g | 1123% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 3572 mg | 155% | |
| Total Carbohydrate | 800.2 g | 291% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 533.6 g | ||
| Protein | 59.2 g | 118% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 484 mg | 37% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 1303 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
