These easy vegan oatmeal cream pies taste just like the Little Debbie’s version with a layer of dairy free vanilla frosting sandwiched between “buttery” oatmeal cookies! 

stacked vegan oatmeal cream pies

This post is sponsored by One Degree Organics. All opinions are my own. Thank you for supporting the brands that make The Banana Diaries possible!

If you’re looking for a nostalgic bake that truly tastes like the classic, then you have to try this vegan oatmeal cream pie recipe.

Inspired by the Little Debbie Oatmeal Creme Pies, we have two beautifully baked chewy and soft oatmeal cookies with a layer of rich “buttery” vanilla bean frosting sandwiched between, and they’re all unbelievably dairy-free, vegan, and easily gluten-free.

vegan oatmeal cream pies on parchment paper

Plus, they make a wonderful addition to any cookie box, along with my vegan peanut butter blossoms, vegan sugar cookies, vegan gingerbread cookies, and vegan Linzer cookies!

Now of course, I’ve made a few adaptations to the classic cookie: we’ve added a hint of cinnamon to the cookie dough, and swapped in regular vegan butter for browned vegan butter, which gives these cookies an even richer flavor. Like jaw droppingly delicious.

Trust me, you won’t be able to stop at one bite!

Vegan Oatmeal Cream Pie Ingredients:

  • One Degree Organics Organic Sprouted Rolled Oats: More on why I choose One Degree Organics over any rolled oat brand (since the beginning of my baking journey!). 
  • Light brown sugar: We’re using a combination of both light brown sugar, for the molasses, and granulated sugar, for more sweetness. The light brown sugar will provide chewiness in our oatmeal cookies.
  • Sugar: Make sure that it’s either organic or vegan certified!
  • Vegan butter: We’re using browned vegan butter here to deepen the nutty flavor of the cookies. Quality is key, so make sure you’re using a trusted brand!
  • Flour: You can use either all purpose flour or gluten free baking flour (make sure it’s a blend that contains xanthan gum!).
  • Cinnamon
  • Baking powder & soda
  • Dairy free yogurt: This acts as the vegan egg replacement in all of my vegan cookie recipes. I much prefer it to ground flaxseed or even applesauce!
  • Vanilla extract
  • Vanilla bean frosting: This is a combination of vegan butter, powdered sugar, and vanilla bean paste. It’s delicious, and adds extra flavor to these deliciously buttery cookies!

Why the type of oats matters:

As with any recipe involving oats (like these yummy pumpkin oatmeal chocolate chip cookies!), the type of oats you use matters.

Typically, with baking, the recipe will call for rolled oats. I take it a step further, and personally recommend One Degree Organics Sprouted Rolled Oats, and here’s why.

Non-organic oats in general can be highly contaminated with glyphosate.  What’s more, some organic oats can still contain glyphosate, even though they’re organic, because of water filtration run-off. 

stacked vegan oatmeal cream pies

One Degree Organics takes the steps to not only test their oats with their selected farmers for glyphosate, but they also use third-party testing to verify, along with testing for gluten, pathogens, and heavy metals.

One Degree Organics is VERY transparent in their process, along with how they source, and it’s truly one of the top reasons why I literally only use their oats (along with making the best dang bowl of oatmeal you’ve ever tasted!). You can read more about their transparency here. 

Overview: How to make vegan oatmeal cream pie cookies step by step:

For the full written instructions and ingredient measurements, see the bottom of this post in the recipe card. You can also hit the “jump to recipe” button at the top of this post! Here, we’ll go over a brief overview of the steps, along with providing visuals for a better understanding of the recipe.

Pro Tip: Use a cookie scoop to ensure that all of the cookies are the same size!

Alternate filling options:

stacked and bitten vegan oatmeal cream pie

Storing Tips:

Because these sandwich cookies are frosted, I don’t recommend leaving them out on the counter for more than a day.

These oatmeal cream pies keep great in the fridge for up to 4 days in an airtight container.

Alternatively, you can also freeze these vegan oatmeal cream pies for up to 3 months. 

Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!

If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
stacked vegan oatmeal cream pies

Chewy & Soft Easy Vegan Oatmeal Cream Pies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Britt Berlin
  • Prep Time: 5
  • Chilling Time: 30
  • Cook Time: 12
  • Total Time: 47 minutes
  • Yield: 8 1x
  • Category: Cookies
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan


These easy vegan oatmeal cream pies taste just like the Little Debbie’s version with a layer of dairy free vanilla frosting sandwiched between “buttery” oatmeal cookies! 



Oatmeal Cookies:

  • 1 1/2 cups (220 g) all-purpose flour* (see notes for gluten free)
  • 1 1/2 cups (150 g) One Degree Organics Organic Sprouted Rolled Oats, gluten free certified if needed
  • 1 tsp ground cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp sea salt
  • 1 cup (220 g) unsalted vegan butter
  • 3/4 cup (150 g) light brown sugar
  • 1/2 cup (100 g) granulated sugar
  • 1/2 cup (120 g) dairy free yogurt
  • 1 tsp vanilla extract


  • 1/2 cup (113 g) vegan butter, room temperature
  • 2 cups (240 g) powdered sugar
  • 2 tsp vanilla bean paste


  • 4 ounces vegan white chocolate, melted
  • 1/2 cup chopped pistachios



  1. Prep: We’ll first make the cookies then make the frosting. Line two baking sheets with parchment paper.
  2. Make the browned vegan butter: Add the vegan butter to a small saucepan and heat on medium heat until melted. Then allow it to cook even more and stir until it starts to turn a golden light brown and smells nutty. Remove from heat.
  3. Make the dough: In a large bowl, add in the browned butter, brown sugar, sugar, dairy free yogurt, vanilla extract, and sea salt. Whisk to combine. Then add in the cinnamon, baking soda, and baking powder, and whisk again. Finally, swap the whisk for a silicone spatula, and add in the flour and the oats. Fold the dry ingredients into the wet until JUST evenly combined. 
  4. Chill the dough: Cover the cookie dough and chill in the fridge for 20-30 minutes. While the dough is chilling, preheat the oven to 350F.
  5. Bake: Scoop the cookie dough into 1.5 tbsp sized dough balls, roll between your palms, and place onto the baking sheet. Bake for 10-12 minutes, or until the edges are lightly golden. Remove from the oven.
  6. Cool the cookies: Allow the cookies to fully cool before frosting.
  7. Make the frosting: In a medium bowl, use a hand mixer to cream together all of the frosting ingredients until smooth.
  8. Pipe and sandwich: Fill a piping bag with a round nozzle with the frosting, and pipe about 1-2 tbsp of frosting onto the bottom of one cookie. Then sandwich another cookie on top. Repeat for the remaining cookies
  9. Optional decorations: Once piped, dip part of the cookies into melted vegan white chocolate and sprinkle with pistachios. Serve and enjoy!


Gluten-free: Swap in a gluten free baking flour blend that contains xanthan gum.