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

Cook Time 11

Chill 1

Servings: 8 cookies

Course: Dessert

Cuisine: Plant Based

Calories: 210

Ingredients Method Notes

Ingredients

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

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

Cream Filling