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+ servings
Three oatmeal creme pies stacked on top of each other

Homemade Oatmeal Creme Pies

Homemade Oatmeal Creme Pies are a dairy free, healthier upgrade to the classic Little Debbie snack cake. Made with coconut sugar, whole grains, and heart-healthy walnuts, they'll become a snack time favorite.
Course Dessert, Snack
Cuisine American
Prep Time 30 minutes
Cook Time 18 minutes
Total Time 1 hour
Servings 16
Calories 300kcal


  • 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

Creme Filling

  • 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.


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. 
Nutrition information was calculated using Miyoko's vegan butter. Each Oatmeal Creme Pie has 2g polyunsaturated fat. 
You may end up with ~1/4 cup of creme filling left. Either discard or save for another use. 


Serving: 1creme pie | Calories: 300kcal | Carbohydrates: 43g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Sodium: 138mg | Fiber: 2g | Sugar: 28g