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.
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.
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.
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
Makes 2 dozen
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
- 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.
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.
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.