Today I’m visiting an incredible blogger friend Sarah of Sarah Bakes Gluten-Free and I really wanted to make her an ultra-special treat. What better way to spread baking cheer than with homemade gluten free vegan Oatmeal Cream Pies? I knew that you would agree.
RELATED: GF/Vegan Moon Pies
I’m surprised it has taken me this long to recreate Oatmeal Cream Pies. Probably because they weren’t really my thing as kid (which is surprising because you could have put frosting and sprinkles on a stale piece of bread and I would have eaten it). I was a sucker for all-things processed and I won’t lie, I still battle a war with my deep need for potato chips. Let’s put it in simpler terms: There really is no battle–I just eat them often.
Making the cookies was a simple task. Most baked goods follow its own ingredient guidelines so the oatmeal cookies for me were easy. The cream filling part however had a bit of a trick to them. First off, I had to remember what the filling used to taste like (I have a very bad memory). I tried doing a shortening and powdered sugar filling like you would find in homemade Oreos but that didn’t sit right. So I started to look around to see what others had done which I found a common denominator: Marshmallow Fluff. I’m not about to buy a tub of vegan marshmallow crème to only have the remainder sit unused so that option was out. But I did have a plan B.
Marshmallows. Melted, sticky, gooey: the perfect adhesive to these gluten free vegan Oatmeal Cream Pies!
RELATED: Giant Oatmeal Chocolate Chip Cookie
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Prep Time:
Yield:
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PinIngredients
Wet Ingredients:
- 1/4 c. non-hydrogenated shortening
- 1/4 c. vegan butter
- 3/4 c. brown sugar
- 1 Tbsp. flaxseed meal + 2 Tbsp. water – thickened for 5 minutes
- 2 tsp. molasses
Dry Ingredients:
- 1 c. Cara’s gluten-free flour blend
- 1 1/4 c. rolled oats
- 3/4 tsp. baking soda
- 1 tsp. cinnamon
- 1/2 tsp. salt
For the Cream Filling:
- 1 1/2 c. Dandies vegan marshmallows
- 1 Tbsp. vegan butter
- 3 Tbsp. powdered sugar
Instructions
- Preheat your oven to 350 degrees. Grease or line a baking sheet with parchment paper.
- In a large bowl, cream together the vegan butter, shortening, and sugar together with an electric mixer on medium speed until creamy. Beat in the flaxseed meal “egg” and molasses.
- In a medium bowl, whisk together the dry ingredients. Pour 1/3 of the flour mix into the creamed sugar mix and stir with a wooden spoon. Repeat until completely blended in.
- Roll 1 heaping tablespoon of cookie dough into a ball and place onto the baking sheet. Bake 10-12 minutes and allow to cool slightly before transferring to a wire rack.
- In a small saucepan, melt the marshmallows and butter together over low heat. Add the powdered sugar and stir in until combined. Quickly spoon onto one cookie and then sandwich together with another cookie.
Gluten free vegan Oatmeal Cream Pies recipe notes:
- Please note that these cookies have a crunchier bite. If you want a softer cookie, use shortening in place of the vegan butter.
- Have any questions about flour substitutions? Glad you asked, I wrote a instructional post on Guide to Gluten-Free Flours just for you and all your gluten free flour questions.
Lorena
November 24, 2016 at 10:53 pmAbout how long of a shelf life would you give these cookies…. if I put these together on Friday for a Saturday pm party, would the filling keep it’s consistency?
KRISTEL
April 20, 2015 at 3:45 amI mean vegan butter, not oil 🙂
Cara
April 20, 2015 at 10:05 amYou can try shortening 🙂
KRISTEL
April 20, 2015 at 3:44 amHi Cara,
what can i sub for veg. shortening and oil?
thanks!!
Rachel
January 24, 2015 at 5:41 pmHello, my son cannot tolerate flax. Do you think the EnerG egg replacer would work? Thank you in advance
Cara
January 25, 2015 at 10:29 amI have always had great experience using EnerG so I think it should be just fine 🙂
Alice @ Hip Foodie Mom
November 11, 2014 at 12:47 pmGF and vegan?! These are fabulous!!!
sarah@thesweetlife
March 1, 2014 at 3:14 pmLove the new look Cara! Very fitting. Also, these got my mouth watering. I didn’t even like Oatmeal Cream Pies when I was a kid, but I think I feel differently now…
Cara
March 4, 2014 at 8:48 amThank you so much Sarah!! xo
Randi (laughfrodisiac)
February 28, 2014 at 6:56 pmOh yum they look sooo good.
Cara
March 4, 2014 at 8:48 amAnd they are 😉
Jackie (ur mom just back with some yuck breakfast!)
February 28, 2014 at 5:30 amCara?! What do u do with all ur leftovers?! Can u send some this way?! That would AWESOME!
:)
February 28, 2014 at 5:31 amOops forgot a word – “got” 🙂
Cara
February 28, 2014 at 1:33 pmWell I think the reasonable response here is “Move next door and I will have someone to share with!” 😉
Suzanne @RollWithIt
February 27, 2014 at 7:27 amYour photos are looking amazing by the way. Love the new look too! 😉
Cara
February 27, 2014 at 7:37 pmReally?! Thank you so much for noticing both 😉 xo
Meg @ Beard and Bonnet
February 26, 2014 at 8:02 pmGorgeous!!! Love it, love the look of your site and love all of those new shots of you that you are circulating around! Lets do lunch…you bring the cookies!
Cara
February 27, 2014 at 7:40 pmOnly if you bring the falafel 🙂 I’m still daydreaming about yours from lunch…