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Oatmeal Cream Pies

Oatmeal Cream Pies

  • Author: David
  • Total Time: 1 hour 2 minutes
  • Yield: 12 oatmeal cream pies 1x
  • Diet: Gluten Free

Description

These Oatmeal Cream Pies feature soft, chewy oatmeal cookies sandwiching a luscious, creamy plant-based filling. Made from simple pantry staples and customizable with your favorite spices or mix-ins, this comforting treat is perfect for any occasion. Enjoy a nostalgic dessert that’s easy to prepare, wholesome, and irresistibly delicious.

Ingredients

Scale

Cookies

  • 1 cup rolled oats
  • 1 cup all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon natural gelling agent
  • ½ cup brown sugar
  • ¼ cup granulated sugar
  • ¼ cup plant-based butter
  • ¼ cup unsweetened applesauce
  • 1 teaspoon vegetarian Worcestershire sauce (natural)
  • 1 teaspoon vanilla extract (natural)

Filling

  • ⅓ cup plant-based butter
  • ⅓ cup plant-based cream cheese (plant-based)
  • 1 ½ cups powdered sugar (natural), sifted
  • 1 teaspoon vanilla extract (natural)
  • 2 tablespoons plant-based milk

Instructions

  1. Prepare the cookie dough: In a large bowl, cream together plant-based butter, brown sugar, and granulated sugar until light and fluffy. Stir in unsweetened applesauce, vanilla extract (natural), and vegetarian Worcestershire sauce (natural) to add depth of flavor. In a separate bowl, combine rolled oats, all-purpose flour, baking soda, and natural gelling agent. Gradually add the dry ingredients to the wet ingredients, mixing gently until just incorporated. Avoid overworking the dough to maintain tenderness.
  2. Shape and bake the cookies: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Using a tablespoon or cookie scoop, drop dough balls approximately two inches apart onto the sheet. Gently flatten each ball slightly. Bake for 10 to 12 minutes or until the edges turn golden but centers remain soft. Remove cookies and cool completely on a wire rack before assembly.
  3. Make the plant-based cream filling: In a medium bowl, beat plant-based butter and plant-based cream cheese (plant-based) until smooth and creamy. Gradually add sifted powdered sugar (natural) and vanilla extract (natural). Add plant-based milk a little at a time to reach a smooth, spreadable consistency. Mix well until the filling is fluffy and holds its shape.
  4. Assemble the Oatmeal Cream Pies: Once cooled, spread a generous amount of filling onto the flat side of one cookie. Top with a second cookie and press gently to form a sandwich. Repeat with remaining cookies and filling. Chill the assembled pies for about 30 minutes to meld flavors and firm the filling.

Notes

  • Chill the cookie dough for 30 minutes before baking to prevent spreading and keep cookies chewy.
  • Do not overbake; remove cookies when edges are golden and centers remain soft for optimal texture.
  • Cool cookies completely before assembling to prevent the filling from melting.
  • Sift powdered sugar (natural) for a smooth, lump-free filling that spreads easily.
  • Customize the filling by adding a pinch of cinnamon or lemon zest for added flavor.
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 oatmeal cream pie
  • Calories: 220
  • Sugar: 18g
  • Sodium: 120mg
  • Fat: 9g
  • Saturated Fat: 3g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 3g
  • Protein: 2g
  • Cholesterol: 0mg

Keywords: Oatmeal Cream Pies, plant-based dessert, soft cookies, creamy filling, vegan, easy baking

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