Homemade Oatmeal Cream Pies |egg & dairy free!|

I know I can’t be the only one who grew up eating those Little Debbie’s addictive poisonous snacks! Remember those chewy oatmeal pies with the cream in the middle?! Yeaaaa, this is the legit organic vegan version of that. You’re welcome.

The oatmeal cookie recipe is pretty awesome on its own too, just saying πŸ˜‰


Serving: 5 pies (10 cookies)


β€’ 1/2 cup organic rolled oats (Trader Joe’s brand used)

β€’ 1/2 cup organic all purpose flour

β€’ 1/4 tsp baking powder

β€’ 1/4 tsp cinnamon

β€’ 1/4 cup organic cane sugar

β€’ 1/4 cup organic brown sugar

β€’ 2 tbs organic agave nectar

β€’ 2 tbs unsweetened almond milk (Almond Breeze brand used)

β€’ 1/4 cup vegan butter (Earth Balance brand used)

β€’ Dollop Gourmet’sΒ non GMO, vegan “Madagascar Vanilla” frosting.


I honestly don’t recommend using any other frosting but this one because the flavor is PERFECT. It isn’t overly sweet like most icings and the consistency is exactly what you’re looking for πŸ‘πŸΌ Plus my code CHOOSELOVE15 saves you 15% off on their site and will last you for other treats!

** note that the serving size I mentioned above is for larger cookies used for the pies. If you’re just making the cookies on their own you can definitely get a few more out of the recipe in smaller sizes.


1. Preheat oven to 340 degrees. Set two mixing bowls aside along with mixing utensils and a greased baking sheet. (I used a little coconut oil to grease mine)

2. In one bowl combine the oats, flour, baking powder and cinnamon. Make sure to mix well and set aside.

3. In your second bowl begin by mixing your butter and organic cane sugar until it’s super creamy and smooth. Add in brown sugar and do the same. It should look something like this before moving on:


4. Add in the rest of your wet ingredients (agave nectar and almond milk). It will look like this:


5. Add in your dry ingredients to your wet mixture. It should form a dough like consistency after they are combined. Place it in the fridge for 10 minutes to chill.


6. Pull your dough out of the fridge and roll them into about a tbs size ball and flatten slightly with your hand. Place them evenly apart on your greased baking sheet.


7. Bake for 14 minutes. Allow them to completely cool after pulling them from the oven before working on the filling.

8. As the cookies are cooling, put about 2-3 tbs of your Dollop frosting in a piping bag. I use the Wilton brand bags and cut the tip with scissors but if you don’t have this you can always use a regular ziplock bag too.


9. Once the cookies have cooled, use your piping bag to create a swirl of frosting on top of one cookie and top it with another. Make sure not to frost too close to the edge of the cookie or it’ll seep out once the top cookie is placed on.

Repeat for all cookies and you’re done! These things didn’t last very long in my house so prepare to be making these a lot πŸ™ŒπŸΌ


As always be sure to tag me if you try my recipe!

Til next time,

~ Chantel

One Comment Add yours

  1. Jordan Oram says:

    Oh wow these look freaking incredible! Well done!! I could definitely polish off a few of them right now πŸ˜€

Leave a Reply