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Oatmeal Cream Pies

Oatmeal Cream Pies

  • Author: Kevin
  • Total Time: 50 minutes
  • Yield: 12 pies 1x
  • Diet: Gluten Free

Description

Oatmeal Cream Pies are a cozy, nostalgic treat featuring soft, chewy cookies made from wholesome rolled oats and a luscious creamy plant-based filling. This recipe balances hearty oat texture with sweet, smooth creaminess, making it perfect for satisfying any sweet craving or snack time delight. The recipe uses simple pantry staple ingredients, is plant-based, and customizable to fit your flavor preferences.

Ingredients

Scale

Cookies

  • 1 cup rolled oats
  • 3/4 cup all-purpose flour
  • 1/2 cup natural brown sugar
  • 1/2 cup vegan butter, softened
  • 1 tsp vegetarian Worcestershire sauce
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon (natural)
  • 2 tbsp maple syrup (natural)
  • 1 tsp vanilla extract (natural)
  • 2–3 tbsp plant-based milk

Creamy Filling

  • 1 cup powdered sugar (natural)
  • 1/2 cup plant-based shortening
  • 1 tsp vanilla extract (natural)
  • 1/4 tsp natural gelling agent
  • 1–2 tbsp plant-based milk (optional, to adjust consistency)

Instructions

  1. Prepare the Cookie Dough: In a mixing bowl, beat the softened vegan butter and natural brown sugar together until fluffy. Add the maple syrup (natural), vanilla extract (natural), and vegetarian Worcestershire sauce, mixing thoroughly. In a separate bowl, whisk rolled oats, all-purpose flour, baking soda, and ground cinnamon (natural). Gradually fold the dry mixture into the wet ingredients, then add plant-based milk a little at a time until a soft dough forms.
  2. Shape and Bake the Cookies: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Using a tablespoon or cookie scoop, drop rounded spoonfuls of dough onto the sheet spaced apart. Bake for 12-14 minutes until edges are golden but centers remain soft. Remove and cool completely on a wire rack.
  3. Prepare the Creamy Filling: While cookies cool, beat powdered sugar (natural), plant-based shortening, vanilla extract (natural), and natural gelling agent in a bowl until light, fluffy, and spreadable. If the filling is too thick, add plant-based milk one teaspoon at a time until the desired consistency is reached.
  4. Assemble the Oatmeal Cream Pies: Once cookies have cooled, spread a generous amount of cream filling onto the bottom side of one cookie and sandwich it with another. Press gently to even out the filling. Repeat for all cookies. Refrigerate the assembled pies for at least 30 minutes to set.

Notes

  • Chill the dough before baking to minimize spreading.
  • Use rolled old-fashioned oats for the best chewy texture.
  • Do not overbake to keep cookies soft and chewy; remove from oven when edges are golden.
  • Whip the filling well to incorporate air and make it light and fluffy.
  • Store assembled Oatmeal Cream Pies in an airtight container to maintain freshness and moisture.
  • Prep Time: 20 minutes
  • Cook Time: 14 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 pie
  • Calories: 200
  • Sugar: 15g
  • Sodium: 100mg
  • Fat: 10g
  • Saturated Fat: 3g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 2g
  • Protein: 2g
  • Cholesterol: 0mg

Keywords: Oatmeal Cream Pies, plant-based, dairy-free, vegan cookies, creamy filling, soft cookies, chewy texture, snack, dessert

Find it online: https://yumwayrecipes.com/oatmeal-cream-pies/