Vegan Oatmeal Cream Pie
Get ready to indulge in nostalgia with these soft and chewy Vegan Oatmeal Cream Pies, a plant-based twist on the classic treat! Perfectly spiced with cinnamon and made with wholesome rolled oats, these homemade cookies are sandwiched around a dreamy, dairy-free buttercream filling for the ultimate vegan dessert. This recipe features simple ingredients like flaxseed meal for binding, unsweetened applesauce for moisture, and vegan shortening for that irresistibly creamy filling. Quick to prepare with just 20 minutes of prep time, these oatmeal cream pies are ideal for satisfying your sweet tooth or serving at gatherings. Whether you're vegan or simply looking for a dairy-free option, this recipe delivers all the nostalgic flavors you love in a cruelty-free package!
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Recipe Information
Ingredients
- 1.5 cups Rolled oats
- 1.25 cups All-purpose flour
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Cinnamon
- 0.25 teaspoons Salt
- 0.75 cups Vegan butter, softened
- 0.75 cups Brown sugar
- 0.5 cups Granulated sugar
- 1 teaspoons Pure vanilla extract
- 0.25 cups Unsweetened applesauce
- 1 tablespoons Flaxseed meal
- 2 tablespoons Water
- 1.5 cups Vegan powdered sugar
- 0.5 cups Vegan shortening
- 2 tablespoons Non-dairy 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, all-purpose flour, baking soda, cinnamon, and salt. Set aside.
In a small bowl, combine the flaxseed meal with water and let it sit for 5 minutes to thicken.
In a large bowl, cream the softened vegan butter with the brown sugar and granulated sugar until light and fluffy, about 2-3 minutes.
Add the vanilla extract, unsweetened applesauce, and the flaxseed mixture to the creamed butter and sugar. Mix until well combined.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Scoop tablespoon-sized amounts of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are golden brown. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
To make the cream filling, beat together the vegan shortening and vegan powdered sugar in a medium bowl. Add the non-dairy milk and mix until smooth and fluffy.
Once the cookies are fully cooled, spread a generous tablespoon of the cream filling onto the flat side of half the cookies.
Top each with another cookie, pressing gently to sandwich the filling and complete your oatmeal cream pies.
Nutrition Facts
Calories |
656 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.4 g | 44% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 292 mg | 13% | |
| Total Carbohydrate | 84.5 g | 31% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 59.2 g | ||
| Protein | 4.2 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 43 mg | 3% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 146 mg | 3% | |
*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.
