These grain free “oatmeal” creme pies are chewy and sweet with a creamy filling that you won’t believe is dairy free! Easy to make, paleo, vegan and great for kids to help with!
These cookies are the best marriage of my original grain free + vegan “oatmeal” cookies + gingerbread whoopie pies!
I’ve been meaning to try them out for some time and I couldn’t be happier with the result.
Chewy grain free and egg free cookies that you’ll SWEAR are oatmeal cookies.
With a creamy sweet filling that’s completely dairy free!
Let’s get into the details so you can make these cookies ASAP!
What You Need to Make Paleo Oatmeal Creme Pies
Oatmeal Cookies:
- ground flaxseed + water (for the flax “egg”)
- blanched almond flour
- tapioca flour
- baking soda
- fine sea salt
- cinnamon
- smooth almond butter
- coconut oil (use refined to avoid coconut flavor)
- coconut sugar
- molasses
- pure vanilla extract
Filling:
- dairy free cream cheese like Kite Hill, or regular, if dairy is okay
- unsalted plant based butter, or grass fed butter, if dairy is okay
- organic powdered sugar, or powdered monk fruit sweetener
- pure vanilla extract
How to Make These “Oatmeal” Creme Pies
Preheat your oven to 350°F and line a large baking sheet with parchment paper.
To make the flaxseed egg, combine the flaxseed meal with water in a small bowl and set aside for 10-15 minutes.
In a large bowl, combine the almond flour, tapioca, baking soda, sea salt and cinnamon. Set aside.
In a separate bowl, use an electric hand mixer to blend together the almond butter and coconut oil, then add the coconut sugar, molasses and vanilla. Finally, blend in the flaxseed egg until smooth.
Stir the dry mixture into the wet until a cookie dough forms. With a medium cookie scoop, scoop the dough onto the prepared baking sheet about 2” apart.
You’ll need to bake in 2 batches. Make sure you have an even number of cookies so you can make sandwich cookies. Bake in the preheated oven for 10-12 minutes.
While the cookies cool, make the filling.
In a large bowl with an electric hand mixer, cream together the cream cheese and butter until creamy, then blend in the powdered sugar or monk fruit.
Beat in the vanilla and mix until very creamy.
Chill the frosting in the refrigerator for about 20 minutes or longer if you want a firmer texture. This frosting will remain soft if it’s not chilled.
Spoon the frosting onto half of the cookies, on the flat side, then top with another cookie, flat side down.
Storing Oatmeal Creme Pies
Enjoy right away, or store in the refrigerator until ready to serve.
Store leftover cookies in a sealed container, or tightly wrapped in the refrigerator.
A tip if for using real eggs: one egg-yolk will give you a similar result to the flax egg!
I hope you’re ready for these delicious sandwich cookies that you won’t believe are grain free and paleo!
Grab your mixing bowls and ingredients because it’s time to bake – let’s go!
Paleo Oatmeal Creme Pies {Vegan}
Paleo "Oatmeal" Creme Pies {Vegan}
Ingredients
"Oatmeal" Cookies:
- 1 "flax egg" : 1 Tbsp ground flaxseed meal mixed with 2.5 tbsp water allowed to sit for 10-15 mins *See note to sub with egg
- 1 1/4 cup blanched almond flour
- 1/4 cup tapioca flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 3/4 teaspoon cinnamon
- 1/4 cup smooth almond butter unsalted
- 1/4 cup coconut oil solid but soft (use refined to avoid coconut flavor)
- 1/2 cup coconut sugar
- 1 tablespoon molasses
- 1/2 tsp pure vanilla extract
Filling:
- 1/3 cup dairy free cream cheese like Kite Hill, or regular, if dairy is okay
- 1/3 cup unsalted plant based butter or grass fed butter
- 1 1/4 cups organic powdered sugar or powdered monk fruit sweetener
- 1/4 teaspoon pure vanilla extract
Instructions
-
Preheat your oven to 350°F and line a large baking sheet with parchment paper.
-
To make the flaxseed egg, combine the flaxseed meal with water in a small bowl and set aside for 10-15 minutes.
-
In a large bowl, combine the almond flour, tapioca, baking soda, sea salt and cinnamon. Set aside.
-
In a separate bowl, use an electric hand mixer to blend together the almond butter and coconut oil, then add the coconut sugar, molasses and vanilla. Finally, blend in the flaxseed egg until smooth.
-
Stir the dry mixture into the wet until a cookie dough forms. With a medium cookie scoop, scoop the dough onto the prepared baking sheet about 2” apart. You’ll need to bake in 2 batches. Make sure you have an even number of cookies so you can make sandwich cookies. Bake in the preheated oven for 10-12 minutes.
-
Allow the cookies to cool on the baking sheet for at least 5 minutes, then carefully transfer to a wire rack to cool completely.
-
While the cookies cool, make the creme filling. In a large bowl with an electric hand mixer, cream together the cream cheese and butter until creamy, then blend in the powdered sugar or monk fruit. Beat in the vanilla and mix until very creamy.
-
Chill the frosting in the refrigerator for about 20 minutes or longer if you want a firmer texture. This frosting will remain soft if it’s not chilled.
-
Spoon the frosting onto half of the cookies, on the flat side, then top with another cookie, flat side down. Enjoy right away, or store in the refrigerator until ready to serve.
-
Store leftover cookies in a sealed container, or tightly wrapped in the refrigerator.
Recipe Notes
*If you don't want to use a flax egg and don't need these to be vegan, one egg-yolk will give you a similar result.
Nutrition
Want More Paleo and Vegan Cookie Recipes? Try One of These!
Best Chewy Chocolate Chip Cookies
Pumpkin Chocolate Chip Cookies
Chewy Cinnamon Apple Pecan Cookies
Cranberry Orange Chewy Chocolate Chip Cookies
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Made the cookies with my 3yr old granddaughter but I used leftover dairy free frosting that I already had on hand. Recipe states it makes 10 sandwich cookies. Ours made 8 but I wish we had stretched it to 10, as our cookies were a bit too big for a sandwich cookie.
We also had to substitute— PB for almond butter, and maple syrup for molasses. It worked— they taste great but we will try again with the suggested ingredients. It was a fun time baking and eating! Thanks!
Hello! So excited to try these! Is there any substitute for the powdered sugar? Don’t want to include any refined sugar.
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These were amazing! So good and the perfect amount of sweetness.
a vegan cookie is the best
These are amazing! I’ve made them 4 times in the last 8 months and they come out perfectly every time.
These are incredible! I am making them for probably my fifth or sixth time now… SO good 🙂
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These Paleo Oatmeal Creme Pies are an absolute delight! They provide all the nostalgic flavors of the classic treat, but with a healthier twist. The combination of soft, chewy oatmeal cookies and a creamy, dairy-free filling is a match made in dessert heaven. Plus, it’s a guilt-free indulgence for those following a paleo diet. I can’t get enough of these! They’re a must-try for anyone looking for a wholesome and delicious treat
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Ours made 8 but I wish we had stretched it to 10, as our cookies were a bit too big for a sandwich cookie. https://www.pickleballsplay.com/
These are SO much better than the store-bought version!! I’ve made several batches in the last few weeks, lol! My husband and I love them. I will say that the dough was a bit dry with only subbing in an egg yolk for a flax egg, and I have found subbing in one whole egg (room-temp) has worked great. These are SOOOO good! My only regret is not trying them sooner.
These were just great! Delicious and just the right amount of sweet.
Paleo oatmeal creme pies, especially when vegan, are a delightful treat that aligns with health-conscious convalescent home Los Angeles diets. I appreciate how these cookies manage to be both indulgent and nutritious, using wholesome ingredients to recreate a classic favorite. They offer a satisfying balance of flavor and texture while adhering to dietary preferences.