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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 flourtapioca flourbaking sodafine sea saltcinnamonsmooth almond buttercoconut 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 okayunsalted plant based butter, or grass fed butter, if dairy is okayorganic powdered sugar, or powdered monk fruit sweetenerpure 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}
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! Prep Time: 25 minutesCook Time: 10 minutesCooling Time: 20 minsCourse:baking, DessertCuisine:American, grain free, Paleo, VeganKeyword:dairy free, gluten free, grain free, oatmeal, veganServings: 10 sandwich cookies
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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 egg1 1/4cupblanched almond flour1/4cuptapioca flour1/2teaspoonbaking soda1/4teaspoonfine sea salt3/4teaspooncinnamon1/4cupsmooth almond butterunsalted1/4cupcoconut oilsolid but soft (use refined to avoid coconut flavor)1/2cupcoconut sugar1tablespoonmolasses1/2tsppure vanilla extract
Filling:
1/3cupdairy free cream cheese like Kite Hill, or regular, if dairy is okay1/3cupunsalted plant based butteror grass fed butter1 1/4cupsorganic powdered sugaror powdered monk fruit sweetener1/4teaspoonpure 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
Calories: 288kcalCarbohydrates: 16gProtein: 5gFat: 25gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 8mgSodium: 200mgPotassium: 97mgFiber: 2gSugar: 8gVitamin A: 102IUVitamin C: 0.01mgCalcium: 67mgIron: 1mg
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Want More Paleo and Vegan Cookie Recipes? Try One of These!
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