Oatmeal Cream Cookies

If you grew up with those little oatmeal cream pies tucked into your lunchbox like I did, you already know the magic — soft, chewy cookies hugging a sweet, creamy filling. I loved ’em! So of course, when I went plant-based, I wanted to see what I could do about revamping that recipe.

This version skips the dairy, eggs, and processed oils while keeping every bit of that Southern-style sweetness.

These Plant-Based Oatmeal Cookie Cream Pies are wholesome enough for an afternoon pick-me-up, yet decadent enough to serve for dessert. They taste like childhood nostalgia — just made the grown-up way.

Nutrition Spotlight

Per sandwich (approx. 1 cookie cream pie):

• Calories: ~210
• Protein: 8.4 g
• Fiber: 4.4 g
• Fat: 11g (from unsaturated nuts and tofu)

✅ Rich in plant protein from oats and cashews
✅ No dairy, no eggs, no oil
✅ 8x more protein and 9x more fiber than a commercial version

Pro Tip

Freeze the cream filling for 10 minutes before assembling if it’s too soft — it’ll hold its shape like the classic filling!

There’s something special about baking treats that connect to your past while honoring the way you eat today. These plant-based oatmeal cookie cream pies do just that — cozy, comforting, and just the right amount of sweet. So go ahead, pour a glass of almond milk and enjoy a bite of nostalgia, Southern-style.

Stay sunny and sweet, y’all. 🌻

Oatmeal Cream Cookies

This rich, decadent cream made from silken tofu and naturally sweetened with Medjool dates is the ultimate plant-based treat that's both comforting and guilt-free.

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Prep Time 45 minutes mins

Cook Time 11 minutes mins

Chill 1 hour hr

Servings: 8 cookies

Course: Dessert

Cuisine: Plant Based

Calories: 210

Ingredients Method Notes

Ingredients

  

Cookies

• 1 cup rolled oats
• 3/4 cup oat flour or whole wheat pastry flour
• 1/2 cup almond butter
• 1/4 cup maple syrup
• 1/4 cup unsweetened applesauce
• 1 fleg
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• Pinch salt

Fleg-flax “egg”

• 2 tbsp ground flax seed
• 5 tbsp water

Cream Filling

• 1 cup silken tofu
• 6 Medjool dates pitted & softened in hot water
• 1 tbsp maple syrup
• 2 tsp vanilla extract
• 1 tsp cinnamon
• Pinch of salt

Method

 

Cookies

1. Preheat oven to 350°F.
2. Stir flaxseed + water together; let sit.
3. Mix almond butter, maple syrup, applesauce, vanilla, and flax mixture until smooth.
4. Add oats, flour, cinnamon, baking soda, baking powder, salt. Mix until combined (sticky dough).
5. Scoop ~2 tbsp dough per cookie. Flatten slightly.
6. Bake 9–11 min, until lightly golden but still soft. Cool completely.

Cream Filling

1. Blend dates until smooth. Add all other ingredients. Blend until creamy. Chill 1 hour.

Notes

Freezing these helps them stay together. An hour is good, then let them sit out about 10 minutes to soften up a bit.