You’re going to LOVE this Vegan version of Oatmeal Cream Pies! It’s fun and simple to make and somehow even better than the store-bought version! Can’t wait for you to try these.

I teased these cookies on my Instagram last weekend and got SO MANY requests for the recipe. SO, without further ado, here it is :) Andddd it’s a GOOD ONE!

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I originally hesitated to create this recipe because I like to stick with pretty easy things when it comes to baking. However, I figured that I would experiment with it a little. Turns out, these are surprisingly easy to throw together! My recipe includes a homemade cinnamon buttercream HOWEVER, you could take these to the next level of EASY by simply buying a store-bought frosting to use.

If you want to keep these plant-based, make sure that the frosting you buy is vegan. There are a few good ones on the market right now!

oatmeal cream pies on a wood and marble board

BUT I highly recommend trying them with the frosting recipe that I have down below. I made it extra cinnamon-y and I love how it turned out SO MUCH! 🥰

Anyways, please tell me that you grew up loving oatmeal cream pies as much as I did!! My mom would buy them from the store (you know- you ones that come individually wrapped in plastic) and we always ate them WAY too fast.

And then, I had an internship in college where they kept these cookies STOCKED at all times. In fact, one of my jobs as an intern was to re-stock all of the snack and I’m embarrassed to admit how many of those snacks actually just ended up in my mouth. Lots and lots of oatmeal cream pies were consumed in my college days.

hand holding up a homemade oatmeal cream pie that has a big bite taken out of it

I based the recipe off of these Chocolate Chip Oatmeal Cookies that I posted recently. It’s altered slightly because I really wanted to have a flatter cookie to more closely resemble the store bought oatmeal cream pies.

Let’s go over how to make these:

The cookies come together ALL in one big bowl which I love them for! I always like using a stand mixer for these but they can also be mixed together by hand.

While the cookies are baking, you can make the frosting by whisking together all of the ingredients in stages until you end up with a thick and CREAMY buttercream. As I mentioned earlier, you could make this a little easier by using store bought frosting if you desire.

Once the cookies are baked and fully cooled, simply add some of the frosting to a cookie and then add another cookie on to make a sandwich. So simple but SO delicious!

oatmeal cream pies stacked on top of each other on a wood and marble board

How to store these cookies:

I highly suggest storing these cookies in the fridge. It’ll keep the frosting nice and firm and overall keep the cookies fresher for a bit longer than if you leave them on he counter.

As usual, PLEASE let me know if you make this recipe and let me know how you like it! You can come back here and leave a comment or tag me on instagram (@foodwithfeeling).

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oatmeal cream pies stacked on top of each other on a wood and marble board. a bite taken out of the top cookie

Oatmeal Cream Pies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

  • Author: Brita Britnell
  • Total Time: 30 minutes
  • Yield: 12 cookie sandwiches 1x
  • Diet: Vegan


These Homemade Oatmeal Cream Pies are fully vegan and surprisingly easy to make! Everyone will LOVE them!



For the cookies:

  • ½ cup (1 stick) vegan butter, room temp
  • ½ cup dark brown sugar, packed
  • ½ cup granulated sugar
  • 1 ½ cup all purpose flour
  • 1 ½ cup old fashioned oats
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/3 cup of plant based milk

For the frosting:

  • ½ cup of vegan butter, at room temperature
  • 1 ½ cups of powdered sugar
  • ½ teaspoon of vanilla
  • ½ teaspoon of cinnamon (optional)
  • 12 tablespoons of plant based milk (start with 1 tablespoon and add more if you want it a little thinner)


  1. Preheat oven to 350 degrees F and line a cookie sheet with parchment paper.
  2. Whisk together the oats, flour, powder, and soda in a bowl and set aside.
  3. In a stand mixer with the paddle attachment, beat the butter and both sugars together until light and fluffy.
  4. Add in the dry ingredients and beat until combined with the butter and sugars – dough will be crumbly.
  5. With the stand mixer on medium-low, pour in the almond milk. Beat only until a dough has formed – about 45 seconds to 1 minute.
  6. Scoop and roll into 1 1/2 tablespoon balls and place on the prepared baking sheet about 2 inches apart. Lightly press the dough down with the palms of your hand. This helps get a thinner cookie similar to traditional cream pies.
  7. Bake for 10 minutes or until lightly browned around the edges. They’ll look a little underdone in the middle but they’ll set up as they cool. Let cool completely before frosting.
  8. Make the frosting by creaming together the butter in a stand mixer for 1 minute. With the stand mixer running, slowly add in the sugar until it’s all incorporated. Add in milk, cinnamon, and vanilla and beat for 2-3 minutes or until the frosting is thicken and creamy. I like mine to be a bit thicker since it’s going inside of cookies but you can add a little more milk as desired.
  9. Once the cookies are cool, evenly divide the frosting between HALF of the cookies and spread it our so that there’s about half an inch clean around the edges. Top each frosted cooking with a clean cookie to create a sandwich. Squeeze together lightly to press the frosting to the edges.
  10. Enjoy immediately OR store in the fridge to let the frosting firm up a bit. This will make it so the frosting doesn’t spill out the sides when you bit into the cookies. 


I suggest storing the cookies in an air tight container in the fridge so the frosting stays firm!

  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: cookies
  • Method: baking
  • Cuisine: american