Vegan Oatmeal Cream Pies

Oatmeal Cream Pie Cookies

Yes, I admit that I ate a lot of crap in high school. While I certainly enjoyed a variety of snack cakes like Ding Dongs, Swiss Rolls, and Devil Squares, one of my all-time favorite crap-snacks were Little Debbie’s Oatmeal Creme Pies. My girlfriend, Beth, and I would eat those things by the box and, if memory serves me correct, we’d routinely down an entire box before our basketball games. Clearly not the best food choice for sustained energy, but I claim ignorance for my poor choices of yore.

Thinking back to those b-ball days made me a little nostalgic and I couldn’t resist looking through old photo albums. This one was taken during our senior year in a game against our biggest rival, Ontonagon. It was during the district tournament and we ended up barely losing 43-41 so it also happened to be the final game of our high school career.

Baraga Girls Vikettes versus Ontonagon

But back to evil Debbie. It’s not just the high sugar, saturated fat, and cholesterol that make Little Debbie’s Oatmeal Creme Pies so repulsive to me now, but look at all of the artificial flavors, colors, and preservatives that are in them (I’ve highlighted the horror of horrors, but notice I’m not even marking corn syrup, which could be debated):

Corn SyrupFlour Enriched BleachedBarley Malt,NiacinIron ReducedWheat FlourFolic Acid (Vitamin aB)Oat(s)Cottonseed Oil Partially Hydrogenated,Soybean(s) Oil Partially HydrogenatedRiboflavin (Vitamin B2)SugarThiamine Mononitrate (Vitamin B1)Vegetable(s) ShorteningAmmonium Bicarbonate,Baking SodaDextroseEmulsifier(s)Contains 22% or less LeaveningMilkMolassesPolysorbate 60,Raisin(s)SaltSorbitan MonostearateSoy Lecithin,WaterWheyMono and DiglyceridesCorn Starch, Caramel Color, CarrageenanCocoaCoconutColor(s),Egg(s)Egg(s) WhitesApple(s) EvaporatedMilk Non-Fat DryRed 40Sorbic Acid, Freshness Preserved BySpice(s)Yellow 5Flavor(s) Natural & Artificial,Sulfite Treated

So now I present you with a healthier recipe for oatmeal creme pies made of whole ingredients, yet taste “like they have a pound of butter in them” (exact words from the mouth of one of my co-workers) and will surely give Little Debbie a run for her money.

You first want to whisk together the flour, cinnamon, baking soda and powder in a medium bowl. Then cream the Earth Balance, sugar, and molasses in your stand mixer.

Keep beating until the mixture is light and fluffy like the photo below. Then add vanilla and beat again.

Put your Ener-G Egg Replacer in a bowl, add the water and beat with hand beaters until stiff peaks form.

Ener-G Egg Replacer

Add this mixture to the bowl and beat again.

Slowly add the flour mixture to the bowl while the machine is beating on low speed. After you’ve added all of the flour, you may need to turn up the speed of your mixer in order to allow the dough to fully combine like the photo below on the right.

Remove the bowl from the mixer, add in the oats, and stir by hand. Grab your cookie scoop and drop cookie dough balls on a parchment paper-lined baking sheet and space them 2 inches apart.

Bake for 11 minutes at 350 degrees. They will flatten during baking, but still remain a bit puffy when done so you will need to press them flatter immediately after pulling them out of the oven.

Transfer them to a cooling rack until completely cool and then turn them over.

While the cookies are cooling, wash the bowl of your stand mixer and make your cream filling by putting all ingredients together in a bowl and mixing until creamy smooth.

Cream Cheese Filling

I made sure I had 24 bottoms turned over on the cooling rack and then spread the cream on top of each one. I laid them all out like this and didn’t put their top on until I had spread each cookie with cream. That way if I had lots of left-over cream I could add more to each cookie or, similarly, if I was running short on cream I could steal some from the already creamed cookies. When you’ve finished adding the cream, place the remaining 24 cookies on top.

Vegan Oatmeal Cream Pies

Makes 24 cookie pies

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon baking soda
  • 1 cup (2 sticks) Earth Balance, softened to room temperature
  • 1/2 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 tablespoon blackstrap molasses
  • 1 teaspoon vanilla extract
  • 2 tablespoons Ener-G Egg Replacer
  • 1/4 cup warm water
  • 1 1/2 cups quick cooking oats

Cream Filling

  • 8 ounces (1 container) vegan cream cheese (I used Tofutti), softened to room temperature
  • 1/4 cup (1/2 stick) Earth Balance, softened to room temperature
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract

Prep: Preheat oven to 350 degrees and make sure that your Earth Balance and cream cheese are softened to room temperature. Also, line a baking sheet with parchment paper.

Cookie Dough: In a medium bowl whisk together flour, salt, baking powder, baking soda, and cinnamon. In the bowl of your electric stand mixer beat the Earth Balance, white and brown sugars, and molasses on high until creamy and fluffy. You will need to periodically scrape down the sides of the bowl. Add the vanilla and beat again, until combined. Add the egg replacer and beat until creamy. Slowly add the flour mixture to the bowl while it’s beating on low speed. Increase the speed after adding all of the flour until well incorporated. Remove the bowl from the mixer, add in the oats, and stir by hand.

Bake: Using a cookie scoop, drop the cookie dough 2 inches apart on a parchment paper-lined baking sheet. Bake for 11 minutes and don’t be alarmed if they seem too soft because these are supposed to be very soft cookies (and they will thicken slightly as they cool.) Press the cookies flat with your hands or another flat surface and then transfer them to a cooling rack until they’re completely cool.

Cream Filling: In the bowl of your stand mixer, beat the cream cheese, Earth Balance, powdered sugar, and vanilla until smooth and creamy (about 3 minutes). Again, you’ll need to scrape down the sides of the bowl periodically so that everything is incorporated.

Completed Cookie: Spread the filling on the flat side of half the cookies. Place the remaining cookies on top to make a sandwich.

Oatmeal Cream Pie Cookies

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12 Responses to Vegan Oatmeal Cream Pies

  1. Dana says:

    YUM! These look so delicious. I’ve never tried the vegan cream cheese before– when I cut out dairy, I just went cold turkey (so to speak.) Obviously, it must be good if you use them in your recipes. Blast my busy summer schedule for keeping me mostly out of the kitchen!

    • Christina says:

      Thanks, Dana! I’d be curious to hear what you think if you do end up trying it. I’ve used it in many dishes where you’d typically use cream cheese and it works amazingly. In fact, it makes such a good replacement that I’ve actually fooled many non-vegans with a vegan cheesecake using it. My thoughts are that it’s best used in recipes and not as good stand alone. However, I have an acquired taste to it now and enjoy it on crackers as well.
      That’s such a bummer to hear that your summer schedule is so busy that you won’t be able to spend much time in the kitchen! Though, I suppose summer is a better season than winter 😛

  2. Robin says:

    The Evil Little Debbie’s Oatmeal Creme Pies were my go-to snack in high school, too. Your version sounds much healthier, and oh so yummy!

    • Christina says:

      Haha, Robin! It’s interesting how many people have told me that they were Oatmeal Creme Pie addicts in high school too and it’s oddly relieving knowing that Beth and I weren’t the only ones. This version is sooo much tastier. It’s funny how I can’t even stomach the thought of consuming a Little Debbie version today.

  3. shea says:

    When you say Earth Balance, do you mean veg. shortening or margarine?

  4. Laura says:

    Hi!

    So I’m wanting to try this recipe, but I don’t have an electric beater. Will mixing by hand work for all steps?

    Thank you!

    • Christina says:

      Hi Laura! Thanks for stopping by!

      Not having an electric beater for the egg replacer and the cookies themselves should be just fine. The one piece I’m concerned about is the frosting. I’m not sure you’ll be able to achieve the super fluffy consistency without a stand mixer. However, I so want you to try these because they are the AWESOME so you could give it a go and see how it works. But, again, it’s the frosting that will likely cause you the biggest challenge without an electric mixer. Please do let me know how they turn out if you attempt to make them. I hope you enjoy!!

  5. Lacey says:

    Perfect. My stepdad was just saying how much he LOVED the little debbies and asked my mom and i to see if they were vegan (not), so i told him i’d make him some:) Thank you!!!

  6. ewl says:

    Any idea how these might do if I froze a batch? Just wondering about the consistency of the cream filling upon defrosting. Thanks!

    • Christina says:

      That’s a really great question, Ewl! And unfortunately one that I cannot answer definitively. I’ve never been in a situation where I need to freeze it. However, based on the ingredients, I imagine that the cream would hold up well after being frozen. If you try it, I’d love to hear if how it turns out. Happy baking!! 🙂

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