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Oatmeal Cream Pie Cookie Sandwiches

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Nicole Modic
Prep Time 10 mins
Cook Time 13 mins
Total Time 23 mins
SERVES 8 Sandwiches
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Say "hello" to my Oatmeal Cream Pie Cookie Sandwiches, aka the perfect sweet yet healthy treat! These are a riff off of my Copycat Mother's Iced Oatmeal Cookies, but are even better because we're sandwiching two of them with a sweet, homemade vegan vanilla frosting in the middle. You can think of this recipe as a cross between an oatmeal cookie and a whoopie pie. It's soft, delicious, creamy, vegan-friendly, gluten-free, and certain to satisfy your taste buds!


For the cookies:

  • 3/4 cup vegan butter (or butter)
  • 1 cup coconut sugar (or brown sugar)
  • 1 egg + 1 egg yolk (or sub 2 flax eggs), room temperature
  • 2 tablespoons blackstrap molasses
  • 1/2 teaspoon vanilla extract
  • 1 cup gluten-free flour
  • 1 teaspoon baking powder
  • 1 tablespoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon sea salt
  • 2 cups organic gluten-free rolled oats

For the Frosting

  • 1/2 cup vegan butter softened
  • 2 1/2 cups powdered sugar
  • 1 1/2 tablespoons almond milk
  • 2 teaspoons vanilla extract
  • 1 pinch sea salt


  • Preheat oven to 350 F.
  • Using a stand mixer, add room temperature vegan butter and coconut sugar. If you don't have a stand mixer, you can mix everything together by hand in a large bowl
  • Mix on a low speed for about 1 minute until incorporated.
  • Next, add eggs, molasses, and vanilla extract, mixing for about 30 seconds more.
  • Add flour, baking powder, cinnamon, nutmeg, sea salt, mixing for about 30 second more.
  • Finally, add the rolled oats. The dough should be pretty sticky.
  • Line a baking sheet with parchment paper.
  • Using a cookie scoop, form 12 cookies and spread them out, about 2 inches apart. If your baking sheet is small to accommodate all of the cookies, use two baking sheets or just bake them in two separate batches.
  • Gently flatten each cookie to about 3/4 inch thick. Bake for 12-13 minutes.
  • Remove from oven and let cool completely. This is VERY important!
  • Once the cookies have cooled cooled, make the frosting
  • In a stand mixer, beat the softened vegan butter.
  • Next, fold in the powdered sugar, almond milk, vanilla, and salt. The frosting will be THICK, and that’s a good thing! If it’s too thick, you can add a touch more milk. But be gentle on the milk, you don’t want runny frosting!
  • Once the cookies are cooled, spread your frosting on one cookie and use a second one to sandwich them together. Eat, and enjoy!

Did you make this recipe?

I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!