Vegan Oatmeal Cream Pies
These vegan oatmeal cream pies would be a hit in any lunch box
Oatmeal Cream Pies are definitely one of those foods that takes me back to childhood. I remember many lunches with an oatmeal cream pie tucked inside. Of all of the Little Debbie treats they were always my favorite.
My own children have lived such a deprived life. I haven’t bought one package of Little Debbie’s since becoming a parent. I think they have experienced them at the grandparents’ house though.
I have been having ridiculous cravings for an oatmeal cream pie (swear I’m not pregnant) so rather than buying a box I decided to make my own. Even better than the original I think.
I am not going to even pretend that these are healthy so let’s just get that out of the way right now. But if we are comparing the packaged Oatmeal Creme Pies to these homemade versions I would argue that the homemade version is a better option.
These are made with whole wheat flour and are vegan. I would make them smaller next time. These turned out to be giant oatmeal cream pies. I’m not really complaining.
- 1 stick Earth Balance spread
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 Tbs flaxseed meal mixed with 3 Tbs water
- 1 1/2 tsp vanilla
- 1 Tablespoon molasses
- 1 1/2 cups white whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 3 cups quick-cooking oats ( If you only have regular oats pulse them in the blender or food processor until fine like quick cooking oats)
For the creme filling
- 1 stick Earth Balance Spread, at room temperature
- 3 cups powdered sugar
- 1 tsp vanilla
- 3 Tbs soy milk
- pinch of salt
- Preheat your oven to 375 degrees F. Line two baking sheets with parchment paper or a silicone liner.
- In the large mixing bowl, cream together the Earth Balance and sugars at medium speed until light and creamy, about 2 minutes. Beat in the flaxseed egg, vanilla, and molasses.
- In a separate bowl mix together the flour, baking soda, salt, cinnamon, and cloves. Mix in the oats.
- Slowly add the dry mix into the wet ingredients.
- Scoop a heaping Tablespoon of dough out and roll into a ball. Place on cookie sheet and flatten slightly.
- Bake for 10-13 minutes. Cookies should be slightly golden on the outside but will seem soft in the middle.
- Let cool for about 5 minutes on the cookie sheets and then transfer to wire rack to cool completely.
Make the creme filling
- Beat the Earth Balance and salt in mixer until creamy. Add the powdered sugar and the vanilla. Stir in the soymilk and mix until combined.
- Spread the filling onto half of the cookies. Top with the other half.
Copyright Thrifty Veggie Mama