Homemade Oatmeal Creme Pies are a dairy free, healthier upgrade to the classic snack cake. Made with coconut sugar, whole grains, and heart-healthy walnuts, they’ll become a snack time favorite.
This recipe post is sponsored by California Walnuts. I was compensated for my time, however all opinions are my own.
Why You’ll Love These Homemade Oatmeal Creme Pies
These wholesome homemade oatmeal creme pies are miles ahead of the classic snack cake. They’re made with whole grains, coconut sugar, and heart-healthy walnuts to raise the nutrient value.
Plus, they’re naturally dairy-free and therefore more allergen friendly. Enjoy one for a mid-morning snack, dessert, or whenever the sweets craving strikes!
*Supportive but not conclusive research shows that eating 1.5 oz of walnuts per day may reduce the risk of coronary artery disease. (When part of a low sat fat and low cholesterol diet, and not the result of increased calorie intake.)
*One ounce of walnuts offers 18g total fat, 2.5g monounsaturated fat, and 13g polyunsaturated fat. This includes 2.5g alpha-linolenic acid- the plant-based omega-3.
- Flour: For a whole grain boost, I love using white whole wheat flour. It’s less bran-forward than traditional whole wheat flour, and yields a more tender crumb (similar to that of all purpose flour). Alternatively, you can use all purpose flour.
- Quick Oats: Quick-cooking oats are rolled oats that are partially cooked by steaming to decrease total cooking time. They’re thinner than old-fashioned oats, and have a softer texture, which makes them my preferred baking oat.
- Sweetener: This recipe mainly uses coconut sugar, which is lower on the glycemic scale than white or brown sugar. Additionally, it gets added richness and depth from maple syrup and molasses. You can use light, dark, or blackstrap molasses for these cookies: whichever you prefer or have on hand!
- Vegan Butter: My preferred brand is Miyokos, however Earth Balance also works. Just make sure you get the unsalted variety, which is better suited for baking. (Using vegan butter is what makes these oatmeal creme pies dairy free!)
- Walnuts: Although walnuts are not in the traditional oatmeal creme pie, they certainly should be! Walnuts add rich, toasty flavor, plus satiating good fats like omega-3 ALA (2.5g/oz).
Step 1: Cream the Vegan Butter and Coconut Sugar
Start by preheating the oven to 350ºF and lining a baking sheet with parchment paper or a baking mat. Next, add the vegan butter and coconut sugar to the bowl of a stand mixer fitted with the paddle attachment. Cream the butter and sugar until light and fluffy, about 2 to 3 minutes.
Step 2: Add the Egg, Maple Syrup, Molasses, and Vanilla
Next, add the egg, maple syrup, molasses, and vanilla extract and mix until combined. *Note: It’s important your egg is close to room temperature before mixing in. This allows the egg yolk to break more easily, which helps everything mix more evenly.
Step 3: Mix the Dry Ingredients
In a separate bowl, combine the flour, oats, baking soda, cinnamon, and salt; stir to combine. Slowly add the dry ingredients to the wet ingredients, mixing until just combined.
Step 4: Scoop the Dough into Balls and Bake
Using a small cookie scoop (about 1.5 Tbsp), scoop dough into balls and transfer to baking sheet. Use the palm of your hand to gently press the dough ball to slightly flatten (as pictured). Transfer the pan to the oven and bake for 8 to 9 minutes, until just set.
Step 5: Prepare the Dairy Free Creme Filling
While you allow the cookies to cool completely, prepare the dairy-free creme filling.
In the bowl of a stand mixer fitted with the whisk attachment, beat the the vegan butter on medium speed for about 2 minutes. Turn the speed down to low and gradually add in powdered sugar. Once completely incorporated, add the vanilla and milk, and mix until creamy.
Step 6: Add the Creme Filling to the Cookies
Once the cookies are completely cool, spread 1 Tbsp of cream filling on the bottom side of half of the cookies. Top with remaining cookies, right side up, and gently press down.
FAQs and Expert Tips:
Are These Oatmeal Creme Pies Healthy?
These homemade oatmeal creme pies offer a much more favorable ingredient list than the snack cake version. Firstly, they use a mix of more unrefined sugars, such as coconut sugar, maple syrup, and molasses. Additionally, they lean on whole grains to boost fiber and B vitamins.
This version also has a much healthier fat profile. The classic snack cake has minimal poly- or monounsaturated fat, which are the heart-healthy types of unsaturated fat. However since our recipe includes walnuts, it doubles the amount of polyunsaturated fats, in particular, with omega-3 ALA (2.5g/oz).
How Long do Oatmeal Creme Pies Last?
Cookies stay fresh and soft (with creme filling) at room temperature for 2 days in an airtight container. After that, store in the refrigerator to keep the creme filling fresh. Once refrigerated, the creme pies last for an additional week.
More Healthy Snack Recipes
Homemade Oatmeal Creme Pies
- Stand mixer
- Baking sheet
- Mixing bowls
- 1/2 cup unsalted vegan butter, softened (such as Earth Balance or Miyoko's)
- 1 cup coconut sugar
- 1 large egg
- 2 Tbsp. maple syrup
- 2 Tbsp. molasses (light, dark, or blackstrap)
- 1 tsp. vanilla extract
- 1 1/4 cup all-purpose flour (sub white whole-wheat flour)
- 2 cups quick-cooking oats
- 1 tsp. baking soda
- 1 tsp. ground cinnamon
- 1/4 tsp. kosher salt
- 1/3 cup very finely chopped walnuts
- 1/2 cup unsalted vegan butter, softened (such as Earth Balance or Miyoko's; I prefer Miyoko's for the filling)
- 2 cups organic powdered sugar
- 1/4 tsp. vanilla extract
- 1 tsp. alternative milk of choice
- To make the cookies, start by preheating the oven to 350ºF. Line a baking sheet with parchment paper or a silpat baking mat.
- Add vegan butter and coconut sugar to the bowl of a stand mixer fitted with the paddle attachment. Cream the butter and sugar until light and fluffy, about 2 to 3 minutes. Add the egg, maple syrup, molasses, and vanilla extract; mix until combined
- In a separate bowl, combine the flour, oats, baking soda, cinnamon, and salt; stir well. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in walnuts.
- Using a small cookie scoop (about 1.5 Tbsp), scoop dough into balls and transfer to prepared baking sheet. Use the palm of your hand to gently press the dough balls to slightly flatten (refer to photo in blog post). Bake for 8 to 9 minutes, until just set. Repeat with remaining dough. Transfer cookies to a cooling rack and let cool COMPLETELY before preparing the creme filling.
- To make the creme filling, add the vegan butter to the bowl of a stand mixer fitted with the whisk attachment. Beat the butter on medium speed for about 1 minute, until light and creamy. Turn the speed down to low and gradually add powdered sugar. Once completely incorporated, add the vanilla and milk; mix until smooth and creamy.
- Spread 1 heaping Tbsp of cream filling on the bottom side of half of the cookies. Top with remaining cookies, right side up, and gently press down.