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Best Vegan Gluten Free Oatmeal Cream Pies

These Vegan Gluten Free Oatmeal Cream Pies are sandwich cookies made with soft, chewy oatmeal cookies and filled with a creamy vegan buttercream. Cream pies so good no one will notice that they are vegan and gluten free! 

Vegan Gluten Free Oatmeal Cream Pies close up on a yellow plate

Ingredients for Vegan Gluten Free Oatmeal Cream Pies

This easy recipe calls for easy to find ingredients and mostly pantry staples! For this recipe you will need: 

  • brown sugar
  • sugar
  • plant-based butter 
  • ground flax seed 
  • water
  • vanilla extract 
  • gluten-free quick oats
  • gluten-free flour blend- we used King Arthur 
  • baking soda 
  • salt 
  • powdered sugar 

See our Frequently Asked Questions below for substitutions. The recipe card at the bottom of this post contains all ingredient amounts. 

Vegan Gluten Free Oatmeal Cream Pie with a bite taken out of it

How to Make Vegan Gluten Free Oatmeal Cream Pies

Make the Oatmeal Cookies

To start, preheat the oven to 350 degrees. If desired, for easy clean up, line a cookie sheet with parchment paper otherwise use a non-stick cookie sheet. Then, mix the water with the flax seed to make a flax egg and set aside.

Then, in a stand mixer using the paddle attachment or with a hand mixer and large bowl, combine the brown sugar, sugar and plant-based butter. Mix until light and fluffy scraping down the bowl as needed to make sure it is evenly combined. 

Next, add the wet ingredients: flax egg and vanilla extract. Mix to combine. Add the remaining dry ingredients: gluten-free oats, gluten-free flour, baking soda and salt. Mix until well combined. 

Scoop cookie dough by tablespoon sized scoops and place on baking sheet, about 12-15 per baking sheet. We like to use a small cookie scoop to keep smaller cookies a uniform size. Slightly press down on the tops of the cookies since they won’t spread much on their own. Bake in a preheated oven at 350 degrees for about 12 minutes or until slightly golden brown. Remove from the oven let cool for 2 minutes then transfer to a wire rack to cool completely. 

These gluten free oatmeal cookies can also be enjoyed on their own without a creamy filling. 

Make the Vegan Buttercream Filling

In a stand mixer with the paddle attachment or with a hand mixer, beat the plant-based butter on medium speed until softened and lighter in color. Then, add the powdered sugar and mix until combined. Add vanilla extract, water and salt and mix until combined. If the buttercream is not fluffy simply turn up the speed on the mixer for 2-3 minutes and let it whip. This vegan frosting recipe is also great for cupcakes and cakes. 

Assembling Oatmeal Cream Pies

The best way and quickest way to assemble these cookie sandwiches is to use a piping bag but it is not necessary. If using a piping bag, add buttercream to a piping bag and cut a small tip at the end. If not using a piping bag simply use a knife to add a dollop of vegan buttercream to the cookies. 

Then, once cookies are completely cool, pipe a circle of buttercream on the bottom of half of the cookies. Then, top the buttercream with another oatmeal cookie. Press slightly to spread buttercream to the edge and to keep cookies sticking together. 

Vegan Gluten Free Oatmeal Cream Pies stacked on a yellow plate

How to Store Oatmeal Cream Pies

These Vegan Gluten Free Oatmeal Cream Pies are best stored in an airtight container for up to 5 days. They can be stored at room temperature or in the refrigerator. 

Frequently Asked Questions

Can I make bigger oatmeal cream pies?

Absolutely! Be sure to press the dough balls down as they will not spread in the oven when baking. The baking time may also need to be adjusted to account for a larger amount of dough. 

Can I use oat flour in place of the gluten free flour?

We tested this recipe with a gluten free flour blend containing xanthan gum. While I think this recipe will work okay with oat flour I can’t promise the results. If you do try it please let us know how it turns out. For best results, use a gluten free flour blend containing xanthan gum such as King Arthur Gluten Free Flour. 

I’m not gluten free, can I use regular oats and flour for this recipe?

Yes! This recipe originally used regular flour and oats instead of gluten-free ingredients. Go ahead and substitute regular oats and all purpose flour in the same amounts. Keep the flax egg and plant-based butter for vegan oatmeal cream pies. 

Vegan Gluten Free Oatmeal Cream Pies

For a behind the scenes look at Return to the Kitchen, be sure to follow us on InstagramFacebookYouTubeTikTok and Pinterest! Also, if you make this recipe or any of our recipes be sure to tag us @returntothekitchen!

Looking for more vegan and gluten free options? Try our Easy Gluten Free Oreo Cookie Pie Crust, Vegan Gluten-Free Chocolate Dipped Shortbread Cookies, Easy Vegan Pumpkin Pecan and Oatmeal Cookies, Chocolate Sunbutter Cups and Gluten-Free Vegan Chocolate Chip Banana Bread.

Vegan Gluten Free Oatmeal Cream Pies close up on a yellow plate

Best Vegan Gluten Free Oatmeal Cream Pies

Yield: about 30 oatmeal cream pies
Prep Time: 30 minutes
Cook Time: 30 minutes
Additional Time: 15 minutes
Total Time: 1 hour 15 minutes

These Vegan Gluten Free Oatmeal Cream Pies are sandwich cookies made with soft, chewy oatmeal cookies and filled with a creamy vegan buttercream. Cream pies so good no one will notice that they are vegan and gluten free! 

Ingredients

For the cookies

  • 1 cup brown sugar
  • 1/2 cup sugar
  • 3/4 cup plant-based butter, room temperature
  • 1 tablespoon ground flaxseed
  • 3 tablespoons warm water
  • 2 teaspoons vanilla extract
  • 3 cups gluten-free quick oats
  • 1 cup gluten free flour blend (containing xanthan gum such as King Arthur or Pillsbury)
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt

For the vegan buttercream

  • 1 cup plant-based butter, room temperature
  • 4 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 2 tablespoons water

Instructions

Make the Oatmeal Cookies

  1. Preheat the oven to 350 degrees. If desired, for easy clean up, line a cookie sheet with parchment paper otherwise use a non-stick cookie sheet.
  2. In a small bowl, mix the water with the flax seed to make a flax egg and set aside.
  3. In a stand mixer using the paddle attachment or with a hand mixer and large bowl, combine the brown sugar, sugar and plant-based butter. Mix until light and fluffy scraping down the bowl as needed to make sure it is evenly combined. 
  4. Add the wet ingredients: flax egg and vanilla extract. Mix to combine.
  5. Add the remaining dry ingredients: gluten-free oats, gluten-free flour, baking soda and salt. Mix until well combined. 
  6. Scoop cookie dough by tablespoon sized scoops and place on baking sheet, about 12-15 per baking sheet. We like to use a small cookie scoop to keep smaller cookies a uniform size.
  7. Slightly press down on the tops of the cookies since they won't spread much on their own.
  8. Bake in a preheated oven at 350 degrees for about 12 minutes or until slightly golden brown.
  9. Remove from the oven let cool for 2 minutes then transfer to a wire rack to cool completely. 

Make the Vegan Buttercream Filling 

  1. In a stand mixer with the paddle attachment or with a hand mixer, beat the plant-based butter on medium speed until softened and lighter in color.
  2. Add the powdered sugar and mix until combined.
  3. Add vanilla and salt and mix until combined. If the buttercream is not fluffy simply turn up the speed on the mixer for 2-3 minutes and let it whip.

Assembling Oatmeal Cream Pies 

  1. The best way and quickest way to assemble these cookie sandwiches is to use a piping bag but it is not necessary. If using a piping bag, add buttercream to a piping bag and cut a small tip at the end. If not using a piping bag simply use a knife to add a dollop of vegan buttercream to the cookies. 
  2. Once cookies are completely cool, pipe a circle of buttercream on the bottom of half of the cookies.
  3. Top the buttercream with another oatmeal cookie.
  4. Press slightly to spread buttercream to the edge and to keep cookies sticking together. 

Notes

See FAQ's for ingredient substitutions.

Nutrition Information:
Yield: 30 Serving Size: 1 cream pie
Amount Per Serving: Calories: 231Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 28mgSodium: 232mgCarbohydrates: 32gFiber: 1gSugar: 24gProtein: 1g

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