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gluten free vegan oatmeal cream pies from fork and beans

February 25, 2014 by Sarah 12 Comments

I mean this whole-heartedly and I’m not just blowing sunshine up Sarah’s bottom but she really is someone I have the utmost respect for. I bow in adoration to anyone who can make gluten-free vegan baking seem effortless and look flawless which is why Sarah has earned my complete admiration for what she does. When I do a guest post I always want my recipe to match the personality of the person I am writing for and since Sarah and I share the same love for all things baked, I had to make sure what I made for her was a classic baked good.

Gluten-free Vegan Oatmeal Cream Pies - Fork & Beans

I’m surprised it has taken me this long to recreate Oatmeal Cream Pies. Probably because they weren’t really my thing as kid (which is surprising because you could have put frosting and sprinkles on a stale piece of bread and I would have eaten it). I was a sucker for all-things processed and I won’t lie, I still battle a war with my deep need for potato chips. Let’s put it in simpler terms: There really is no battle–I just eat them often.

Gluten-free Vegan Oatmeal Cream Pies - Fork & Beans

Listen to me, getting all distracted from chit-chatting about chips. I do that a lot, I apologize. Focus Cara. Oatmeal Cream Pies: A sweet, creamy filling sandwiched between two soft chewy oatmeal cookies. A decadent treat that your heart can handle every so often. Like, once a year often. That should of been Little Debbie’s tagline.
Gluten-free Vegan Oatmeal Cream Pies - Fork & Beans

Please note that if you want a crunchier cookie, replace the shortening with the same amount of vegan butter. The shortening in the recipe allows for a softer bite.   

Gluten-free Vegan Oatmeal Cream Pies 



Oatmeal Cookies
Makes 2 dozen 

Wet Ingredients:

  • 1/4 c. non-hydrogenated shortening
  • 1/4 c. vegan butter
  • 3/4 c. brown sugar
  • 1 Tbsp. flaxseed meal + 2 Tbsp. water – thickened for 5 minutes
  • 2 tsp. molasses

Dry Ingredients:

  • 1 c. Cara’s gluten-free flour blend
  • 1 1/4 c. rolled oats
  • 3/4 tsp. baking soda
  • 1 tsp. cinnamon
  • 1/2 tsp. salt

In a large bowl, cream together the vegan butter, shortening, and sugar together with an electric mixer on medium speed until creamy. Beat in the flaxseed meal “egg” and molasses.
In a medium bowl, whisk together the dry ingredients. Pour 1/3 of the flour mix into the creamed sugar mix and stir with a wooden spoon. Repeat until completely blended in.
Roll 1 heaping tablespoon of cookie dough into a ball and place onto the baking sheet. Bake 10-12 minutes and allow to cool slightly before transferring to a wire rack. 

For the Cream Filling:

  • 1 1/2 c. Dandies vegan marshmallows
  • 1 Tbsp. vegan butter
  • 3 Tbsp. powdered sugar

In a small saucepan, melt the marshmallows and butter together over low heat. Add the powdered sugar and stir in until combined. Quickly spoon onto one cookie and then sandwich together with another cookie.
Makes 12 Oatmeal Cream Pies.

Gluten-free Vegan Oatmeal Cream Pies - Fork & Beans

Have any questions about flour substitutions? Glad you asked, I wrote a instructional post on Guide to Gluten-Free Flours just for you and all your gluten-free flour questions.

signature

Cara Reed of Fork & Beans



Cara is the crazy person (no really, she’s nuts folks) behind the site Fork & Beans–a place dedicated to all your gluten, egg, and dairy-free baking fantasies. She even has an obsession for candy-making, from homemade Health Bars, Kit Kats, to White Chocolate Candy Cane Kisses–nothing is off-limits to this girl. Come join the fun where imagination is unleashed and there is no such thing as food restrictions. 

Follow Fork & Beans on Facebook, Pinterest, and Instagram! You can even pre-order Cara’s newest cookbook: Decadent Gluten-Free Vegan Baking here. Hooray.

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Comments

  1. Adrienne @ Whole New Mom says

    February 25, 2014 at 9:49 pm

    Wow. Cara. Just wow.

    Reply
  2. Tessa Domestic Diva says

    February 25, 2014 at 10:13 pm

    How I wish oats were on the ok list right about now cara! Pinned for oggling and of course to see if maybe I can think of an amazing way to make them oat free!

    Reply
  3. Megan says

    February 25, 2014 at 11:10 pm

    I don't want to be that nit-picky reader, but it says that it makes 2 dozen and also it says that it makes 12 cookies…. Does it make 2 dozen cookies, but only one dozen sandwiches?
    Thanks to both of you! You are my favorites!

    Reply
    • Cara says

      April 18, 2014 at 10:27 pm

      Sorry Megan, you are right–I wasn't clear! It makes 2 dozen cookies but 12 cream pies 🙂 xo!

      Reply
  4. Hannah B. says

    February 26, 2014 at 3:03 pm

    Making the cream from actual marshmallows is out of control. I wish I was eating one for breakfast right now!

    Reply
  5. Anonymous says

    February 27, 2014 at 3:42 am

    Megan, it takes 2 cookies to make a 'sandwich'. 2 dozen cookies= 24÷2= 12 'sandwiches';-)

    Reply
  6. Stefanie says

    February 27, 2014 at 8:42 am

    Oh snap- you melted the dandies… GENIUS! I'm drooling…

    Reply
  7. Anonymous says

    February 27, 2014 at 12:29 pm

    Love that you are crazy. Love that you love potato chips (SO addicting.) LOVE this recipe.

    Reply
  8. Kelly Klepfer says

    February 27, 2014 at 12:51 pm

    oh YUM!

    Reply
  9. Anonymous says

    February 27, 2014 at 8:33 pm

    Umm…what temperature do we set the oven to?

    Reply
  10. Anonymous says

    March 26, 2014 at 3:52 pm

    What is the oven temp again?

    Reply
    • Cara says

      April 18, 2014 at 10:29 pm

      The temp is missing–eek! 350 degrees 🙂

      Reply

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HELLO THERE!

I'm Sarah, the baker and blogger here at Sarah Bakes Gluten Free. Creating gluten, dairy and egg free recipes, that are approachable and delicious. So glad you are here to bake with me! read more...

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