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Oatmeal Cream Pies

Oatmeal Cream Pies

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Indulge in the nostalgia of homemade Oatmeal Cream Pies, a delightful treat that combines soft cinnamon oatmeal cookies with a fluffy vegan marshmallow cream filling. Perfect for any occasion, these chewy sandwiches are not only delicious but also easy to make, ensuring that both beginners and seasoned bakers can whip up a batch effortlessly. With warm spices and customizable options like chocolate chips or nuts, these versatile desserts will satisfy any sweet craving. Enjoy them at family gatherings or as a cozy afternoon snack—each bite is sure to bring joy!

Ingredients

Scale
  • 1 cup Unsalted butter (room temperature)
  • 1 cup Brown sugar (packed light or dark)
  • 1/2 cup White granulated sugar
  • 1 tsp Pure vanilla extract
  • 1/2 TBSP Molasses (don't use blackstrap)
  • 2 Large eggs (room temperature)
  • 1 3/4 cups All-purpose flour
  • 1 tsp Baking soda
  • 1 tsp Salt
  • 1 tsp Ground cinnamon
  • 1/2 tsp Pumpkin pie spice (or use nutmeg)
  • 3 cups Old fashioned oats
  • 1 cup Unsalted butter (room temperature)
  • 7 oz vegan vegan marshmallows fluff/cream
  • 1 cup Powdered sugar (sifted)
  • 1 tsp Pure vanilla extract
  • 1/4 tsp Salt

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, cream unsalted butter with both sugars until fluffy. Add vanilla and molasses, mixing well before incorporating eggs one at a time.
  3. In another bowl, whisk together flour, baking soda, salt, ground cinnamon, and oats. Gradually add this dry mix to the wet ingredients until just combined.
  4. On lined baking sheets, scoop dough about two inches apart and bake for 10 minutes until edges are golden brown.
  5. Allow cookies to cool completely on wire racks.
  6. For the filling, beat unsalted butter with vegan marshmallow fluff, powdered sugar, vanilla extract, and salt until smooth.
  7. Spread or pipe the filling onto the flat side of one cookie and top with another cookie to create a sandwich.

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