Homemade Oatmeal Cream Pies
A gluten-free, dairy-free, vegan spin on the classic packaged snack — soft oat cookies sandwiched around a fluffy vanilla icing.
- Prep Time
- 20 min
- Cook Time
- 12 min
- Total Time
- 32 min
- Servings
- 12 pies
As a kid, an Oatmeal Cream Pie was one of those packaged snacks that could send me into an excited frenzy — which is probably exactly why my mom didn't keep them stocked in our pantry. Smart woman. These days, my mom keeps them on hand for the grandkids (and, let's be honest, for my dad and brothers too).
Since gut issues pushed gluten and dairy out of my life, I set out to make a homemade version I could actually eat. This one skips both, leans on whole grain oats for a little fiber, and my kids love it just as much as the storebought version — a win-win if there ever was one.
Ingredients
For the Cookies
- 1 cup plant butter, softened
- 1 cup light brown sugar
- 1/4 cup granulated sugar
- 1/3 cup unsweetened applesauce
- 1 tsp. vanilla extract
- 1 1/2 cups gluten-free flour
- 1 tsp. baking powder
- 1 tsp. cinnamon
- 1/2 tsp. salt
- 3 cups rolled oats
For the Icing
- 1 cup plant butter, softened
- 1 tsp. vanilla extract
- 2 tbsp. water
- 4 cups confectioners sugar
Instructions
- 1Preheat the oven to 350 degrees. In a mixing bowl or standing mixer, beat the plant butter, brown sugar, and granulated sugar at medium speed for about 2 minutes, until light and fluffy.
- 2Add the applesauce and vanilla, and mix until well combined. Add the flour, baking powder, cinnamon, and salt, and continue beating until combined. Add the oats and beat just until incorporated.
- 3Using a cookie scoop, drop the dough onto a silicone-lined baking sheet. Bake for 10-13 minutes, until lightly browned.
- 4Let the cookies sit on the pan for 5 minutes before transferring to a cooling rack to cool completely.
- 5For the icing, beat the plant butter at high speed for about 3 minutes, until fluffy. Add half of the confectioners sugar along with the vanilla and water, and beat for 1 minute. Add the remaining sugar and beat for another 2 minutes.
- 6Once the cookies have cooled completely, flip half of them over. Pipe icing in a circular motion onto the flipped cookies, then top with the remaining cookies and gently press down.
Tips
- Baking time depends on cookie size — less time for smaller cookies, more for larger ones.
Storage & Reheating
Wrap each pie individually in plastic wrap. Store at room temperature for up to 3 days, or in the freezer for up to 6 months.
Love this recipe? You'll love Chef Erin's Gluten-Free Cookbook
Over 500 gluten-free recipes for every craving — from comfort food classics to Mediterranean, dairy-free, low-carb, and vegan options. A detailed intro walks you through going gluten-free without giving up the food you love.
