Cassidy and I don’t always agree on desserts—she leans toward fruity and refreshing, and I’m all about the cozy, nostalgic bakes. But the one treat we’ve both been obsessed with since childhood? Those soft, chewy oatmeal cream pies. I still remember stuffing them in my lunchbox and carefully pressing them so the cream wouldn’t squish out before lunch. So, a few weekends ago, we decided to try making a vegan version from scratch. I honestly didn’t expect them to taste so spot-on.
The kitchen smelled incredible—warm oats, vanilla, cinnamon—and Cassidy kept sneaking bites of the frosting before we could even assemble the pies. We ended up sitting at the table with warm cookies, dolloping the cream between them, and laughing over old high school stories. These oatmeal cream pies aren’t just good—they’re comfort in cookie form.
Most of the recipes we (Lauren and Cassidy) make at home come from this cookbook.
It’s our go-to. That’s why we are happy to recommend it to you too.
Try These RecipesIngredients
- Vegan Butter
- Brown Sugar
- Granulated Sugar
- Unsweetened Applesauce
- Molasses
- Vanilla Extract
- All-Purpose Flour
- Baking Soda
- Ground Cinnamon
- Salt
- Rolled Oats
For the Cream Filling:
Vegan ButterPowdered Sugar
Vanilla Extract
Plant-Based Milk
Instructions
Make the cookie dough
- In a large mixing bowl, cream together the vegan butter, brown sugar, and granulated sugar until smooth and fluffy.
- Add the applesauce, molasses, and vanilla extract, then mix again until fully combined.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
- Slowly add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the rolled oats until evenly distributed.
Bake the cookies
- Preheat your oven to 350°F.
- Scoop equal portions of dough onto a parchment-lined baking sheet, leaving enough space between each.
- Gently flatten them with your fingers.
- Bake for 10 to 12 minutes or until the edges are golden and set.
- Let the cookies cool completely on the pan before transferring.
Make the cream filling
- In a bowl, beat the vegan butter until smooth.
- Gradually add the powdered sugar, mixing in the vanilla and a small splash of plant-based milk until the frosting becomes light and creamy.
- If it’s too thick, add a touch more milk to reach a spreadable consistency.
Assemble the pies
- Pair the cookies by size, then spread or pipe a generous layer of cream filling onto one cookie and sandwich it with another.
- Press lightly so the cream spreads evenly to the edges.
- Repeat until all the cookies are paired up and filled.
Most of the recipes we (Lauren and Cassidy) make at home come from this cookbook.
It’s our go-to. That’s why we are happy to recommend it to you too.
Try These RecipesCassidy said these might be her new favorite cookie, and honestly, I agree. They’re sweet, soft, and taste just like the classic ones we grew up loving—but even better now that we know exactly what’s in them. There’s something really satisfying about recreating those iconic childhood snacks with simple, plant-based ingredients.
Every time we bake a batch, it feels like we’re revisiting some of our happiest memories, just with a grown-up twist. These are perfect for sharing—or not, if you’re like me and end up eating three right out of the fridge before anyone notices.
