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Vegan Gingerbread Oatmeal Cream Pies

Holiday flavors from ginger and molasses, along with our gluten free steel cut oats blend deliciously into this childhood treat! This version includes only plant-based ingredients and still offers a chewy, fluffy cookie with scrumptious creamy frosting in between them

  • Servings: 12 cookies
  • Prep Time: 1 hour 20 minutes
  • Cooking Time: 10 minutes
  • Cooling Time: 30 minutes

Ingredients

  • 1 cup Irish Steel Cut Oats
  • 134 cup flour
  • 112 teaspoons baking soda
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 12 teaspoon nutmeg
  • 112 teaspoons ginger
  • 12 teaspoon all spice
  • 12 cup vegan butter, room temperature
  • 12 cup coconut oil, solid but soft
  • 34 cup sugar
  • 34 cup brown sugar
  • 14 cup molasses
  • 2 flax eggs 2 tablespoons flax meal + 5 tablespoons water, let sit for 5 minutes to thicken (or just use egg substitute)
  • 2 teaspoon vanilla extract
  • 34 cup vegan butter (for frosting)
  • 14 cup coconut oil, solid but soft (for frosting)
  • 2 teaspoons vanilla extract (for frosting)
  • 212 cups powdered sugar (for frosting)

Directions

  • In a large mixing bowl mix together flour, Irish Steel Cut Oats, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves; set aside.
  • In the bowl of an electric stand mixer fit with the paddle attachment, whip together the vegan butter, coconut oil, sugars, and molasses on medium-high speed until light and fluffy; about 2 minutes.
  • Add in egg substitute (flax eggs or Just Egg) slowly on medium speed. Slowly mix in vanilla
  • Slowly add the dry ingredients into the wet mixture, beat on low until just combined for less than a minute. Do not overwork the dough.
  • Cover dough with plastic wrap and place bowl in the refrigerator to chill for an hour one hour, or up to 4 hours.
  • When ready to bake, preheat oven to 350 degrees Fahrenheit. You will need two baking sheets, and we recommend you line them with parchment paper.
  • Scoop 2 tablespoons sized balls of dough out, roll them into balls, sprinkle with sugar, and place on prepared baking sheet. Repeat with all dough, leaving 2 1/2 inches in between cookies (they spread a lot!). Bake in preheated oven for 9-11 minutes. The edges should be slightly browned, but the center should still be slightly jiggly.
  • Allow cookies to cool 10 minutes on the baking sheet before transferring to wire. Let cool for a couple of hours before spreading the delicious Vegan Buttercream along the bottom side of one cookie and sandwich to the bottom side of another cookie. Store cookies in an airtight container at room temperature.
  • For the vegan buttercream frosting: In the bowl of an electric stand mixer fit with paddle attachment, whip vegan butter, vanilla extract, and coconut oil on medium-high speed. It will take about 3 minutes for the mixture to become light and fluffy. Gradually add in the powdered sugar and blend on low speed until combined. Once all the sugar has been added, increase the speed to medium-high and whip for 2 minutes. Refrigerate until the cookies are ready to be iced.