Healthier Oatmeal Cream Pies! Tender, spiced oatmeal cookies with a homemade or easy cheater option for the vanilla cream filling. Vegan and gluten-free!
Cookie. Cream. Cookie. Squish. BITE.
After all the love and remakes on these Cosmic Brownies I posted a few weeks back, I thought it’d be fun to recreate another childhood classic but healthier and tastier and not wrapped in plastic.
The cookie took a couple of tries to get right, the first batch was a little too wholesome if you know what I mean. Yes there are still oats and almond butter and other healthy cookie ingredients involved. But also almond flour and molasses for richness, and cinnamon and ginger for some seasonal spice.
The cookies by themselves – so good! Tender and moist and just crispy and SO GOOD. You truly don’t need the cream filling, but if you want to recreate the oatmeal cream pie in it’s truest form use either this cashew cream frosting recipe or be lazy (like me!) and use store-bought vegan vanilla frosting. Or even thick coconut yogurt or cream would work too.
Now if you can figure out how to eat them without frosting all over your face/fingers/house, my hat’s off to you!
Vegan Oatmeal Cream Pies
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 7 sandwiches 1x
- Category: cookies
- Method: baking
- Cuisine: american
Description
Healthier Oatmeal Cream Pies! Tender, spiced oatmeal cookies with a homemade or easy cheater option for the vanilla cream filling. Vegan and gluten-free!
Ingredients
- 1/2 cup (125g) almond butter
- 1/4 cup (50g) coconut sugar
- 1/4 cup (80g) maple syrup
- 1 tbsp molasses
- 2 tbsp almond milk
- 1 tsp vanilla extract
- 1/2 cup (50g) rolled oats
- 1/2 cup (55g) almond flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/4 tsp ginger (optional)
- Store-bought vegan vanilla frosting OR homemade cashew frosting
Instructions
- Preheat the oven to 350ºF.
- Whisk together the almond butter, coconut sugar, maple syrup, molasses, and vanilla.
- Stir in the oats, almond flour, baking soda, salt, cinnamon, and ginger to form a thick cookie batter.
- Scoop/roll into balls. Arrange and press lightly to flatten on a baking sheet lined with parchment paper.
- Bake for 10-12 minutes at 350ºF.
- Cool. Then sandwich with frosting (or don’t, they are delicious by themselves too) and eat!
Nutrition
- Serving Size: 1 sandwich (2 cookies + 2 tbsp frosting)
- Calories: 457
- Sugar: 27g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 6g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 6g
Keywords: vegan, gluten-free, healthy, cookies, oats, baking, egg free, dairy free, cinnamon
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My grand daughter has severe nut allergies. Can anything be substituted for them?
Maybe try this cookie recipe instead: https://www.feastingonfruit.com/oil-free-oatmeal-raisin-cookies-vegan-gf/#tasty-recipes-14673
This was my favorite childhood sweet treat. I used to walk with my friend to a local convenience store and we’d buy a box and eat them while we played in the yard. Can’t wait to try this version! My husband is allergic to nuts, so the first batch I try will have to be just for me. ;D
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Aw I love the nostalgic memories food can bring like that☺️ I hope you love this version, let me know what you think!
Wow! Natalie, these are sooo excellent! Best Oatmealie type cookies ever! (Didn’t do the filling – not really what i was after!). I’ve made so many oaty cookies but these are brilliant (and have the best chewy texture the nest day too – so many go hard or soft overnight!). Have to admit I added sultanas – I nearly always do to this style of cookie, can’t help myself, I love sultanas! And a few drops of orange oil, which combined with the cinnamon gave a pleasingly ‘festive’ taste and aroma!!
Thanks for your recipes! 🙂
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I am so so happy you liked them!! I adore the texture too, the perfect balance of chewy with a little crispness on the edges. Mmmm I bet they were amazing with those additions, I will have to try that next batch😋 Thank you for the inspiration and feedback Jane💕
Made, shared, devoured, and cried a little when the last bite was taken. Omg! These were SOOOOOO amazing!!!!! 😍😍😍 The cookie alone is seriously delicious – perfectly chewy, slightly crispy, and the flavor….I’m a sucker for the molasses + ginger combo so I added a touch more ginger ❤️ Willow has declared that we make these again for our Christmas gathering! But I don’t think I can wait that long to make them again 😂 We totally went the cheat route and used simple mills vanilla frosting….that stuff is just too convenient and dangerous! We shared with neighbors and these almost didn’t make it to see a second day. I’m happy to report that the next day the texture and flavor held up really well (I stored them in the fridge) which was good to know because I’ll probably double the recipe next time 😉 Hope all is well with you, my friend! ❤️
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Ahhhhh YAY!! I am so happy you guys tried these🤗🤗 Oh I totally agree, the cookie doesn’t even need frosting, gingery molasses cookies are my favorite kind too (even better than choc chip imo🤭) Ha Willow has more cookie patience than you! I mean Thanksgiving needs more cookies in it too, way too much pie really😂 We debated all kinds of frosting options, but in the end yup…simple mills is too good and easy. Very much appreciate you feedback my dear, and I want to try freezing them soon too because a double batch does seem like the way to go😉 Much love❤️ xoxo
Omg! This is the yummiest stuff! So delicious!!
I am so happy you liked them!!
Hi Natalie,
This cookie sounds wonderful! I am wondering though if I could sub it (without the frosting) with an adjustment on the spices for GF Gingerbread cookie dough in your Gingerbread Fig “Newton” cookie recipe? Does it sound like it would work?? Please let me know. Thank you for sharing such yummy & healthy recipes with us!!! <3
Oh I love that idea, sounds delicious. This dough is a little bit more moist/sticky than the fig newton recipe so you may have to chill it first to make it easier to work with. But yes add more cinnamon and ginger and maybe some cloves, it would be delicious!
5 stars for responding so quickly! Thank you, Natalie, for your suggestions & advice!! I plan to add ginger & homemade gingerbread spice (made with cinnamon, ground cloves, allspice, anise, more ginger, nutmeg, coriander, & even ground cardamom, too.) Merry Christmas!!!
★★★★★
Can’t wait to hear how it goes!
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..Thank you for the share!
I have to admit I haven’t had one of the storebought kind in a while, but I can almost guarantee these are sooooooo much better😋😋
Hi! I LOVED these ! Made them with the homemade cashew frosting you posted, w a touch more lemon and maple syrup for tangy sweetness. I want to make them again tonight – do you think half of the cookie dough balls can be frozen and baked next week? Or how long is the cookie dough good for ?
★★★★★
Oh that sounds perfect with the cashew frosting, I am so happy you liked them😋 I’ve never tried freezing the dough, but yes I think that will work! You could also bake the cookies and freeze them already baked, just defrost and add frosting!
Can I substitute oat flour for the almond flour?
They will be drier and not spread as well, but you can try it! I have other oatmeal cookie recipes with oat flour too like these: https://www.feastingonfruit.com/chocolate-chunk-oatmeal-cookies/
Sooo good!! Deliciously chewy and perfectly spiced. I made them for a birthday party and they were the star of the show. I highly recommend eating with the frosting filling! Somehow it balances the sweetness of the molasses in the cookies scrumptiously and it looks very pretty.
★★★★★
I am so happy you loved them!! Yes perfect balance isn’t it😋 Thanks for the feedback Karis!
Is there any substitute you’d recommend for the oats? I know they’re oatmeal cream pies but I recently learned oats have been making me sick and I’d love to try this recipe! Maybe flax? Or all purpose flour?
All purpose flour would most likely work, I’d recommend a bit less (1/3 cup). Or I have this oat free “oatmeal” cookie you could use instead: https://nataliejo.co/paleo-oatmeal-cookies/
These were so delicious! The perfect consistency and flavor that really mimicked the ones I remember from childhood. Only problem is it’s hard to stop eating them! Ha. Also, thanks for turning me on to the Simple Mills frosting. So good, great consistency and not overly sweet. Can’t wait to make these again.
★★★★★
YAY!! I am so happy you loved them, irresistibility is the best kind of feedback haha😆 Ugh isn’t that frosting incredible?! I am grateful every bday that it exists. Enjoy many more batches to come!