Description
These vegan oatmeal cream pies are a delightful treat featuring soft, chewy oatmeal cookies sandwiching a creamy dairy-free vanilla buttercream frosting. Perfect for those seeking a plant-based dessert with a nostalgic twist, this recipe combines wholesome oats, warm spices, and a luscious frosting that melts in your mouth.
Ingredients
Oatmeal Cookies
- 1 cup vegan butter, softened
- 1 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water)
- 1 tbsp molasses
- 2 tsp vanilla paste
- 3 cups quick oats
- 1 and 1/2 cups all-purpose flour (or Bob’s Red Mill gluten-free baking flour)
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp baking powder
- 1/2 tsp salt
Vanilla Buttercream Frosting
- 1/2 cup vegan butter, softened
- 1 tsp vanilla paste
- Pinch of salt
- 2-6 tbsp non-dairy milk
- 2-3 cups powdered sugar, sifted
Instructions
- Prepare flax egg: Combine 1 tablespoon ground flaxseed with 3 tablespoons water in a small bowl. Let it sit for 5 minutes to thicken and gelatinize, acting as an egg substitute.
- Cream butter and sugars: In a large bowl, use a handheld or stand mixer to cream together 1 cup vegan butter, 1 cup light brown sugar, and 1/4 cup granulated sugar until light and fluffy, about 2-3 minutes.
- Add wet ingredients: Mix in the flax egg, 1 tablespoon molasses, and 2 teaspoons vanilla paste until the mixture is fully combined.
- Combine dry ingredients: Add 3 cups quick oats, 1 and 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon baking powder, and 1/2 teaspoon salt to the wet mixture. Stir just until combined, avoiding overmixing.
- Shape and bake cookies: Preheat oven to 350°F (177°C) and line a baking sheet with parchment paper. Scoop the dough into round balls and place on the sheet. Gently flatten each ball slightly with your hands. Bake for 13-15 minutes until the centers are still slightly underbaked but edges are set. Remove from oven and let cool completely on the baking sheet.
- Make buttercream frosting: While cookies cool, beat 1/2 cup vegan butter, 1 teaspoon vanilla paste, and a pinch of salt in a large bowl until light and fluffy. Gradually add 2 to 3 cups sifted powdered sugar, mixing well. Add 2 to 6 tablespoons non-dairy milk to reach a smooth, spreadable consistency.
- Assemble oatmeal cream pies: Transfer frosting to a piping bag or use a knife. Spread or pipe frosting onto the flat side of half the cookies. Top each frosted cookie with another cookie to create sandwich-style oatmeal cream pies. Serve and enjoy!
Notes
- You can use gluten-free baking flour to make the cookies gluten-free.
- The flax egg acts as a vegan binder; be sure to let it thicken fully for best results.
- Adjust non-dairy milk quantity in frosting to get your preferred spreadable consistency.
- These cookies are best stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- For a softer cookie, slightly underbake and allow to cool on the baking sheet before transferring.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
