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Vegan Oatmeal Cream Pies

Servings: 20
Calories: 10420kcal
Author: Lisa Le

Ingredients

For the cookies:

  • 2 flax eggs 2 tbsp flax meal + 8 tbsp warm water
  • 1 cup vegan margarine I used vegan Becel
  • 3/4 cup white sugar
  • 1/2 cup brown sugar
  • 1 tsp vanilla extract
  • 1 1/2 cup flour
  • 1/2 tsp baking powder
  • 1 pinch of salt
  • 2 cups rolled oats pulsed a couple times in a food processor (or you can use instant oats)

For the filling:

  • 1/2 cup vegan margarine
  • Half a container of Daiya cream cheese 112 g
  • 1 1/3 cup icing sugar you can add more if you like it sweeter
  • 1 tsp vanilla extract

Instructions

To make the cookies:

  • Preheat oven to 350ºF/175ºC.
  • Make the flax eggs by combining flax meal and water and let sit to gel for about 10 minutes.
  • Meanwhile, cream the margarine and sugars together until creamy. Stir in flax eggs and vanilla extract, then sift in flour, baking powder, a pinch of salt.
  • Add rolled oats and mix until incorporated.
  • Spoon out heaping tablespoons (my scoop is 1.5 tbsp) of batter onto a lined baking sheet, leaving at least 2 inches between each ball of dough. Bake for 8 minutes, or until the edges are barely golden. You want to underbake these cookies so they're extra soft. Remove from oven and let cool on a wire rack. Repeat until all batter is used up.

To make the filling:

  • Beat together margarine, vegan cream cheese, icing sugar and vanilla extract until combined and creamy. The icing is a little runny at room temperature, so be sure to store in fridge while baking the cookies.

To assemble:

  • Match cookies according to size to make the sandwiches. Spoon a heaping tbsp of filling between your cookie matches and gently squeeze to distribute the filling. Repeat until all cookies are filled.
  • Store cookie sandwiches in the fridge to set the filling. Enjoy!

Nutrition

Calories: 10420kcal | Carbohydrates: 849g | Protein: 123g | Fat: 676g