I have been craving these for awhile and finally had the courage to try a vegan rendition!! Don't worry, they are still muyyyy decadent and creamy in all the right ways. Please enjoy these vegan oatmeal cream pies (with chocolate chips cuz why the heck not) filled with the creamiest, floofiest VEGAN vanilla frosting. 😋
Ingredients with measurements
Recipe makes about 10 sandwiches!!
For the cookies 〰
✿ 2 1/4 Cups All-Purpose Flour
✿ 2 Cups Quick Oats*
✿ 3/4 Cup Vegan Chocolate chips or Mālama's Mushroom Chocolate broken into chunks (omit chocolate chips for a traditional oatmeal cream pie taste)
✿ 3/4 Cup Brown Sugar
✿ 1/2 Cup Coconut Sugar
✿ 1/4 Cup Molasses
✿ 1 Cup Vegan Butter (room temp)
✿ 2 Tbsp Ground Flax
✿ 2 Tbsp Plant Milk
✿ 1 1/2 Tsp Baking Powder
✿ 1/2 Tsp Baking Soda
✿ 2 Tsp Vanilla Extract
✿ 2 Tsp Cinnamon
✿ 1/2 Tsp Salt
For the vegan cream 〰
✿ 2/3 Cup Vegan Butter (room temp)
✿ 2-3 Cups Powdered Sugar
✿ 1 1/2 Tsp Vanilla Extract
✿ 1/8 Tsp Salt
- Preheat oven to 350 degrees.
- To make the cookies, cream together the vegan butter*, plant milk and sugar until smooth, then add the vanilla and molasses and mix until smooth.
- Sift in flour, ground flax, baking powder, baking soda, 8 Mushroom Superfood Mix, cinnamon and salt and then mix until fully incorporated. Add oats and chocolate chips mix thoroughly.
- Take roughly 2 tbsp amounts of dough and shape into balls with the palm of your hands or with a cookie scoop, and place at least 2-3 inches apart on a baking sheet.
- Bake for 11-14 minutes or until the edges just start to get golden brown, you don't want to over bake or they won't be as chewy. You can also put the dough in the freezer for 10-15 minutes for a slightly thicker cookie.
- To make the frosting, mix together the vegan butter*, vanilla and salt until smooth.
- Using an electric mixer or by mixing vigorously by hand, incorporate the powdered sugar 1 cup at a time, until all is used up and the mixture is fluffy and light, then set aside.
- Once cookies are fully cooled, add 2-3 tbsp of frosting to half the cookies, and place another on top and squish down until the frosting reaches the edges. Enjoy!
*Use quick oats instead of whole oats; they are smaller and make for a better cookie texture. If you only have whole oats, you can pulse them in a blender or food processor just a couple times to lightly break them up, but the best texture will be reached with quick oats.
**The butter needs to be brought to room temperature, melting it may cause the cookies to be too runny. I also recommend butter sticks and not from a tub, the tub usually has more oil in it and may cause the cookies to be too moist and spread too much while baking.