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’m partnering with Bob’s Red Mill this month to create a care package for someone special in my life and I chose to make one for my brother who is expecting his fourth child (!) at the end of this year. I know he works very hard to support his family and doesn’t always have time for homemade desserts. So, in addition to a few cute onesies, I thought he might appreciate a more adult version of his favorite Oatmeal Cream Pie.
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
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.