Free Shipping Over $50 ?
Print
Oatmeal Cream Pies

Oatmeal Cream Pies

Prep Time: 20 minutes Cook Time: 8 minutes Total Time: 28 minutes

Classic old-fashioned oatmeal cream pies made vegan and gluten-free. Tender cookies made with Oatmeal Chocolate Chip MacroBars® that sandwich a decadent vanilla cream filling.

Yield: 8 servings

Ingredients

  • 1 tbsp ground flaxseed
  • 2 ½ tbsp water
  • 6 tbsp softened vegan butter
  • ½ cup + 2 tbsp light brown sugar
  • 1 tsp pure vanilla extract
  • 1 cup old-fashioned rolled oats
  • 1 cup oat flour
  • ½ tsp baking soda
  • ½ tsp fine salt
  • ½ tsp ground cinnamon
  • 2 Oatmeal Chocolate Chip MacroBars®, torn into small pieces
  • 6 tbsp softened vegan butter, for filling
  • 1 ½ cup organic powdered cane sugar, for filling
  • 1 ½ tbsp cornstarch, for filling
  • 1 tsp pure vanilla extract, for filling

More Recipes

Directions

1. Preheat oven to 350°F and line a large baking sheet with parchment paper.
2. In a small bowl, make flax ‘egg’ by mixing ground flaxseed with water, then allow to sit for 5 minutes.
3. In the meantime, cream vegan butter and brown sugar together in a medium bowl using a hand mixer. Once the mixture is smooth and lighter in color, mix flax ‘egg’ and vanilla extract in.
4. Separately, combine oats, oat flour, baking soda, salt, and cinnamon. Once combined, mix dry ingredients into the wet ingredients until the mixture forms a sticky dough, then fold in MacroBar bits.
5. Using a cookie scoop or tablespoon, portion out 16 1½ tablespoon dough balls. Arrange dough balls on prepared baking sheet about 2" apart. Gently press down on each ball to flatten to about ½" thick.
6. Bake cookies for 8-9 minutes, until edges are set, but centers still look slightly soft. Once baked, let cookies cool on the baking sheet for 2-3 minutes, then transfer to a wire rack to cool completely.
7. While the cookies cool, prepare the cream filling. Using an electric hand mixer, beat softened vegan butter in a medium bowl until smooth. Gradually add powdered sugar, vanilla extract, and cornstarch. Whip mixture for 2-3 minutes, until fluffy and lighter in color.
8. Transfer the filling to a piping bag fitted with a round tip. Pipe 1 tablespoon of filling onto flat side of a cooled cookie. Top with another cookie to form a sandwich. Repeat with remaining cookies and enjoy!

Shop Related GoMacro Products

Protein Bars

Kids Bars

Oatmeal Cream Pies Classic old-fashioned oatmeal cream pies made vegan and gluten-free. Tender cookies made with Oatmeal Chocolate Chip MacroBars® that sandwi… PT20M PT8M PT28M Baking 8 1 tbsp ground flaxseed 2 ½ tbsp water 6 tbsp softened vegan butter ½ cup + 2 tbsp light brown sugar 1 tsp pure vanilla extract 1 cup old-fashioned rolled oats 1 cup oat flour ½ tsp baking soda ½ tsp fine salt ½ tsp ground cinnamon 2 Oatmeal Chocolate Chip MacroBars®, torn into small pieces 6 tbsp softened vegan butter, for filling 1 ½ cup organic powdered cane sugar, for filling 1 ½ tbsp cornstarch, for filling 1 tsp pure vanilla extract, for filling
Preheat Oven To 350°F And … Preheat oven to 350°F and line a large baking sheet with parchment paper.
In A Small Bowl, Make … In a small bowl, make flax ‘egg’ by mixing ground flaxseed with water, then allow to sit for 5 minutes.
In The Meantime, Cream Vegan … In the meantime, cream vegan butter and brown sugar together in a medium bowl using a hand mixer. Once the mixture is smooth and lighter in color, mix flax ‘egg’ and vanilla extract in.
Separately, Combine Oats, Oat Flour, … Separately, combine oats, oat flour, baking soda, salt, and cinnamon. Once combined, mix dry ingredients into the wet ingredients until the mixture forms a sticky dough, then fold in MacroBar bits.
Using A Cookie Scoop Or … Using a cookie scoop or tablespoon, portion out 16 1½ tablespoon dough balls. Arrange dough balls on prepared baking sheet about 2" apart. Gently press down on each ball to flatten to about ½" thick.
Bake Cookies For 8-9 Minutes, … Bake cookies for 8-9 minutes, until edges are set, but centers still look slightly soft. Once baked, let cookies cool on the baking sheet for 2-3 minutes, then transfer to a wire rack to cool completely.
While The Cookies Cool, Prepare … While the cookies cool, prepare the cream filling. Using an electric hand mixer, beat softened vegan butter in a medium bowl until smooth. Gradually add powdered sugar, vanilla extract, and cornstarch. Whip mixture for 2-3 minutes, until fluffy and lighter in color.
Transfer The Filling To A … Transfer the filling to a piping bag fitted with a round tip. Pipe 1 tablespoon of filling onto flat side of a cooled cookie. Top with another cookie to form a sandwich. Repeat with remaining cookies and enjoy!

Footprint icon GoMacro facilities are powered by 100% renewable energy and are 100% carbon neutral.

Celebrating 20 Years of Organic, Plant-Based Nutrition.