Vegan Oatmeal Cream Pies

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You guys are going to love this one, LGD Fam! These vegan oatmeal cream pies will take you back in time. Back to a time when things seemed so simple and responsibilities were virtually non-existent. Living the DREAM! We’ve brought them back but this time, they’re better! No unnecessary crap or artificial fillers, just delicious vegan goodness!

This Vegan Oatmeal Cream Pies Recipe is:

  • super tasty and oil free
  • quick and easy to make
  • the perfect snack for your plant-based family

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Vegan Oatmeal Cream Pies Recipe
 
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Prep time
Cook time
Total time
 
Author:
Recipe type: Snack/Dessert
Phase: 2
Serves: 4 servings
Ingredients
  • ½ cup oat flour
  • ¼ cup quick cooking oats
  • ⅛ tsp baking soda
  • ⅛ tsp cinnamon
  • ⅛ tsp salt
  • ¼ cup maple syrup
  • ¼ cup tahini
  • 1 tsp molasses
  • ½ cup vegan vanilla marshmallows
Method
  1. Preset your oven to 325°F and line a baking tray with a sheet parchment paper.
  2. In a bowl, combine together the oat flour, oats, baking soda, cinnamon and salt.
  3. Add and mix in the maple syrup, tahini and molasses until well combined with the dry ingredients.
  4. Place a heaping tablespoon of batter per cookie onto the baking sheet, rounded and evenly spread apart by about an inch from each other, for a total of about 8 tablespoons.
  5. Bake cookies in the oven for 10 minutes.
  6. Place on counter to cool down to room temperature.
  7. Place the marshmallows into a bowl and microwave in 10 second increments, stirring the marshmallows after each heating, until they are melted and form a smooth fluff.
  8. To make one oatmeal cream pie, flip two cookies upside down, place about two tablespoons of marshmallow fluff onto one cookie and sandwich the other cookie on top.
  9. Repeat with rest of cookies and marshmallow fluff to make 4 oatmeal cream pies.
Notes
Store in a sealed container on counter for a few days or in fridge for longer.
 

Cedric Torres

Cedric Torres

Plant Based Athlete at Plant-Based Stride
Cedric is a graduate of The University of South Florida with a degree in Cell & Molecular Biology. He has a career in scientific research with interests in human nutrition and microbiology. He also runs, shoots hoops, and is a proud vegan cook!
Cedric Torres

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