Vegan Oatmeal Cream Pies
Vegan Oatmeal Cream Pies- made with rolled oats and almond flour, these oatmeal pies are packed full of nutrition and flavor! (vegan, gluten-free + soy-free)
Did you have a favorite Little Debbie as a kid?
My brother loved Oatmeal Cream Pies but I personally preferred Fudge Rounds. Oh, and Star Crunch! Remember those?
Yeah, I ate more of those processed packaged goodies than I care to admit. Let’s just say that I’m glad I came to my senses before it was too late. Now I find enjoyment in recreating more wholesome versions of those childhood favorites at home. Especially when I can bake them as a gift to help brighten someone’s day.
I based this recipe off of my go-to chocolate chip cookies but added a touch of molasses and replaced some of the oat flour with Bob’s Red Mill Organic Old Fashioned Oats that were gently blended in the food processor. This gives the cookie a delightful chewy texture that doesn’t overpower you with a mouth full of oats.
The filling is a simple cashew cream made with raw cashews, apple cider vinegar and pure maple syrup for natural sweetness. Altogether they’re more than enough to make you forget all about Little Debbies.
Whether you bake these oatmeal cream pies, or one of your go-to recipes, I hope you feel inspired to create a care package for someone you love. It’s sure to make you feel as good as the person receiving it!
Vegan Oatmeal Cream Pies
Yield: 8 pies
Prep Time: 30
Cook Time: 15
Total Time: 45
For the oatmeal cookies
- 1 cup Bob’s Red Mill Organic Rolled Oats (pulsed in processor for 10 sec)
- 1/3 cup solidified unrefined coconut oil*
- 1/2 cup coconut sugar
- 1 teaspoons vanilla extract
- 2 tablespoons almond milk
- 1/2 cup almond flour (not almond meal)
- 3/4 cup oat flour**
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon molasses
For the cream filling
- 1 cup cashews, soaked***
- 2 tablespoons apple cider vinegar
- 2 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- 1/4 cup almond milk (+ more as needed)
- pinch of salt
Preheat the oven to 350°F then line a baking sheet with parchment paper. In a large bowl, combine the almond flour, oat flour, oats, cinnamon, baking soda, baking powder and salt. Sift together then set aside.
In the bowl of a stand mixer with the paddle attachment (or a large bowl using a hand mixer), add the solidified coconut oil and coconut sugar. Cream together on medium speed for about 1-minute. Add the molasses, vanilla extract and almond milk then continue to mix for about 30 seconds.
With the mixer running on low speed, add the dry ingredients to the bowl in two parts. Allow to mix until a dough forms, for about 30 seconds. Use a spatula to scrape down the sides then mix again, as needed.
Take 1 tablespoon of dough and roll into balls. Bake cookies for about 10-12 minutes. Allow cookies to cool on the baking sheet for at least 10 minutes.
Meanwhile prepare the filling by combining the drained and rinsed cashews with remaining ingredients in a high speed blender or NutriBullet. Blend until smooth and add more sweetener as needed and almond milk to thin. The texture should be thin enough to pipe but not overly runny. Transfer to a pastry bag then gently pipe the filling into the center of half of the cookies. Place the remaining cookies on top and enjoy!
Leftovers should be stored in an airtight container in the refrigerator. They are best served fresh so if you are making them in advance, store the cookies and cream filling separately then assemble the day of.
Be sure to use certified gluten-free oats for allergies
*If coconut oil is too hard to scoop, try microwaving it (without the lid) for 10 seconds
**oat flour can be made by grinding an equal amount of oats to a fine powder in the food processor
***soak cashews in a bowl covered with a few inches of water for at least 6 hours or up to overnight. For a faster option, bring a pot of water to a boil, remove from heat, add the cashews and allow to soak for 30 minutes. Drain and rinse before using in recipe
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!
This post was created in partnership with a brand that I have used and loved for years, Bob’s Red Mill. As always, all opinions and text are entirely my own. Thank you for supporting the brands that help make it possible for me to bring you quality content. For more delicious recipes and a coupon for $1.00 off any product, please visit Bob’sRedMill.com.
These look great, but what is PMS called for in the cream filling?
It’s pure maple syrup! I use PMS as an abbreviation when I write my recipes and forgot to change it. Sorry for the confusion!
Oh man, I haven’t had a Little Debbie since I was a kid! The oatmeal cream pies were my favorite, though. I bet Riley would love it if I made him these.
These look amazing! Way better than the real thing. My oven has been broke for 3.5 weeks now and we’re waiting on the home warranty to replace it (suppose to be next week). If I had my oven I would make these today! Maybe it’s pregnancy brain but what is PMS in the frosting ingredient list?
It’s pure maple syrup. I use it as an abbreviation when I write my recipes and totally forgot to change it after I copied and pasted it into WordPress, lol!
I hope your oven gets fixed soon. I would totally make these for you right now if I lived in Sonoma!
Yummy! For the icing part, what is “PMS?” The only PMS I know isn’t an ingredient for cookies…may be a reason to eat cookies though! :)
LOL! I’m so embarrassed that I forgot to change that. I use it as an abbreviation for pure maple syrup when I’m writing the draft for my recipes. Major fail! ;)
These look yum-oh! It’s funny, I never had a Little Debbie’s ever; I saw them as a kid but I always gravitated to any sweet that involved chocolate. Of course things have changed and I love all things oats now. Thanks for posting this recipe, and by the way that gifting box is adorable! :)
It’s probably for the best that you didn’t try them! They are full of junk. ;)
Wait hold on, how are these oatmeal cream pies so insanely aesthetic? I’m serious, they look absolutely perfect. Your brother’s a lucky guy to have you making these for him!:D
These are beautiful!! I totally used to love these as a kid— well, the Little Debbie’s version ;) Definitely pinning to try soon!
These are so perfect looking! My mom was a total health nut and never bought us Little Debbie’s so I would eat them whenever I could get my hands on them haha! The star crunch were so good! I bet these taste so much better than the Little Debbie version! Congrats to your brother on baby #4, I can’t imagine haha!
We never had Little Debbie’s around but we ALWAYS had various Entenmann’s baked treats! The crumb cake and crumb topped donuts to be exact. lol Regardless I love oatmeal cream pies and these look just perfect!!
I feel like I’m staring at the face of perfection right now, watering at the mouth! Those oatmeal cream pies were one of my favorites when I was a kid..I loved when my mom stuck them in my brown bag lunch, lol! Too bad I didn’t realize they were soooo viciously bad for me, ha! LOVING this clean version with all my sweet-addicted soul! Definitely a must-make!!
These look so much better than the Little Debbie cream pies — these look awesome! It’s hard to believe that these decadent cream pies can be so wholesome, and that’s so sweet of you to send these to your brother. Can you send me some too? :)
I love how you made this seem indulgent, but it’s healthy! And oh yes, I remember Little Debbie’s Cream Pies… but my favorite, like your’s… star crunch (so much so, I put them in my ebook!). What a sweet care package, Sarah. I’m certain your brother will enjoy these. And I’m all heart eyes for Bob’s – you know it! Delicious work my dear! xo
We make Oatmeal Creme Pies all the time at the shop – I’m super tempted to replace them with this version! <3
I could easily eat all of these pies for breakfast! :D Can I use almond instead of almond milk? Keep it up, Sarah!
Aww, I love the idea of a treats care package for someone that you love! And even better that these are healthy treats that will be make your belly happy, without any extra artificial crap founds in those Little Debbie desserts ;-)
Can I substitute honey for the molasses?
Hey Shirley! The molasses helps give the cookies a more authentic oatmeal pie flavor. You could probably sub honey but they will taste different (more sweet).
I’m making this recipe today. Looks totally delicious. Thank you. I was just wondering if I can replace molasses with maple syrup? Truly appreciate your time.
Hi Sara! I can’t say for sure because I haven’t tested them that way but it seems like it could work. Please let me know if you give it a try!
Is that really two tablespoons of cider vinegar for the filling? I purchased all of the ingredients and am making these this weekend. I LOVE Little Debbie oatmeal pies and am so excited to find a vegan version. Thank you!
Hi Melinda! Yes, it is 2 tablespoons. If you’re concerned, try starting with 1 and taste test then you can add more if you want.
Just made these. Subbed applesauce for coconut oil, maple syrup for coconut sugar, and homemade cashew milk for almond milk. These hit the spot perfectly. Love the soft chewy cookie and mildly sweet, tangy filling. And feel like I’m eating a pretty darned healthy dessert.
I’m glad to hear they came out well with all of your substitutions! Thanks for the feedback, Danielle!
Yum! These are very good! AND to all the people who ask more questions then actually reviewing the recipe… I used 1/3 cup white sugar not coconut, 1/2 cup oats ground in the food processor for my oat flour, 3/4 cup flour, don’t have almond flour, 1/2tsp salt but next time would do 1/4 tsp, halved the cinnamon, and halved the cashew cream and still had a little bit left over. I’ve never had a Little Debbie, but these cookies are awesome. Thanks for the recipe that is easy to adjust to what you have on had or to your tastes. Well done!
Ohh and only did 1tsp of Apple cider vinegar. Start small and test to your liking, I personally think any more might be to much for me
Thank you for sharing all of tips, Steph! I’m so glad to hear you enjoyed them. :)
I just made these and the cookies themselves were fab, but the filling was not so good. I guess I should have known, since I’m not a huge fan of apple cider vinegar. I subbed for a vegan vanilla frosting and they are perfect :)
Sorry you didn’t like the filling, Alice! I try hard to keep my recipes at nutritious as possible but sometimes using a powdered sugar frosting is a better option if you prefer something more traditional. I’m glad you liked the cookies though!
I love these! I added a little bit of applesauce to my cookie mix and they are perfectly sweet and moist. I love how chewy they are. I definitely feel better eating these with the cashew cream rather than all of the sugar and fat in regular frosting. It was such a good substitution.
These turned okay. My filling was waaaaay too thin. I added some powdered sugar and almost and probably another half a cup of cashews and it never set up totally. It might have been my Vitamix. I recommend adding the quarter cup of almond slowly. That being said, it was so delicious I wanted to just eat it with a spoon.
Hi sarah!! I made these for the first time today and while the cookies taste great, they stayed in ball form and didn’t spread out to make a “cookie sandwich” shape. They also are quite crumbly… any thoughts? I did use coconut flour instead of almond and honey instead of molasses but I didn’t think either of those swaps would change the consistency that much! I’d love your advice :) I’ll definitely try these again with some tweaks to try and get them right. The filling is to die for!
Hi Anne! Coconut flour is entirely different from almond flour so that is for sure why you had issues. I can’t advise you on how to sub with coconut flour because it usually requires eggs to get it to work right in baking recipes. I would recommend getting your hands on some almond flour for best results! :)
Hi, these look so tempting!
Do you think it’s possible to sub the oil with apple sauce? I saw someone said they added a. Sauce but i don’t think they meant they subbed the oil out completely…
They probably won’t spread at all but you could press them down prior to baking. They will also have more of a cake like texture than a cookie texture. If you’re willing to experiment with varied results then it’s worth a shot!