Please raise your hand if you had snack time when you were in elementary school. Keep your hand in the air if you remember the kid in your class that always donated Little Debbie products for everyone to share. If your hand is down right now, I truly feel sorry for you. When I was in elementary school, I made a mad dash to get the remaining Oatmeal Creme Pies. My heart tingles just thinking about them.
But now, as I’ve gotten older and wiser, I realize that Little Debbie products are filled with bad-for-you ingredients and can be detrimental to your health if you eat them frequently. My solution? Make your own! This recipe is vegan, 100% whole grain, and refined-sugar free if you make sure to use organic, unprocessed cane sugar.
Although the amount the recipe yields is only three creme pies (they are big like the original ones), you can make smaller cookies to increase the amount. Or heck, you can go crazy and double the batch. I’m not gonna judge.
Last but not least, this recipe should work with Bob’s Red Mill Gluten Free 1-to-1 Baking Flour and gluten-free oats. Then not only can your vegan friends enjoy them, but your gluten-free friends can, too!
Vegan Oatmeal Creme Pies
- Prep Time:30 minutes
- Cook Time:12 minutes
- Total Time:42 minutes
- 1 cup whole wheat flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 pinch salt
- 1 flax egg
- 1/2 cup coconut oil (soft, not melted)
- 1/2 cup cane sugar
- 1 1/2 teaspoon vanilla extract
- 1 tablespoon molasses
- 1 cup oats (rolled/old-fashioned)
- 1/2 cup cashews (Soaked in hot water for 1 hour or in room temp. water overnight)
- 1 tablespoon sugar
- 1 tablespoon maple syrup
- 1 splash almond milk (optional)
Preheat your oven to 350°F. Then, make your flax egg by mixing one tablespoon ground flaxseed and 2 1/2 tablespoons water. Let this rest while you prepare your other ingredients.
In a medium-sized bowl combine the flour, baking powder, baking soda, and salt.
In a separate large bowl, beat together the coconut oil and 1/2 cup sugar.
Add flax egg, 1 tsp vanilla extract, and molasses to the large bowl and beat until thoroughly combined.
Mix in the flour mixture.
Stir in oats and then automatically roll cookie dough into balls. Flatten the balls of cookie dough (they won’t spread very much while baking) and place on baking sheet. Make sure the baking sheet is covered in parchment paper.
Bake the cookies in the preheated oven for 10-12 minutes.
When your cookies are finished baking, take them out of the oven and let them cool. Meanwhile, place your soaked cashews in a food processor and grind for about 30 seconds.
Add the maple syrup, 1 tbsp sugar, and 1/2 tsp vanilla extract. Blend until creamy. Add a small splash of almond milk if it’s not blending well enough.
Take one cookie and spread a generous amount of the cashew cream filling onto it. Then, place another cookie on top to make a sandwich. Repeat until you have finished making all the oatmeal creme pies.