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Gluten-Free Vegan Oatmeal Cream Pies

Gluten-Free Oatmeal Cream Pie (Vegan)

These Gluten-Free Oatmeal Cream Pies are just like the Little Debbie version you grew up loving but gluten-free and vegan. Made with a delicious cashew cream filling! 
Course Dessert
Cuisine American
Keyword dairy free oatmeal cream pie, gluten-free oatmeal cream pies, oatmeal cream pie, vegan oatmeal cream pie
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 12 servings
Calories 260kcal
Author Tessa Fisher


Oatmeal Cookies

  • ½ cup coconut sugar 66 g
  • ¼ cup organic cane sugar 50 g
  • 8 tablespoons vegan butter room temperature
  • 1 teaspoon pure vanilla extract
  • ¼ cup unsalted creamy almond butter (cashew butter works as well)
  • ¼ cup gluten-free oat flour 25 g
  • ¼ cup almond flour 25 g
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 ½ cups gluten-free oats

Cashew Cream Filling

  • 1 cup raw cashews
  • 2 tablespoons maple syrup
  • 2 tablespoons powdered sugar
  • 1 teaspoon pure vanilla extract
  • 4 teaspoons unsweetened almond milk


  • Preheat oven to 350 degrees Fahrenheit. Line a large cookie sheet with parchment paper.
  • In a large bowl, add coconut sugar, organic cane sugar, and vegan butter. Use an electric mixer and cream vegan butter and sugars until incorporated. Add vanilla extract and almond butter and mix again.
  • In a small bowl, combine oat flour, almond flour, baking powder, baking soda, cinnamon, and salt. Whisk to combine. Add flour mixture to butter mixture and stir to combine. Fold in the gluten-free oats. Using a tablespoon, scoop dough and roll into a ball. Place dough balls 2 inches apart on lined cookie sheet. You want 24 cookies total.
  • Bake for 9-10 minutes until edges are set and tops are golden brown. Allow cookies to cool for 5-8 minutes on cookie sheet before transferring cookies to a wire rack to cool completely.

Cashew Cream Filling

  • While the cookies are baking, place your cashews in a blender and cover with hot water for at least 10 minutes. Drain cashews and return to blender. Add remaining Cashew Cream Filling ingredients and blend on high until smooth, stopping occasionally to wipe down sides.
  • Store Cashew Cream Filling in an airtight container in the refrigerator until ready to assemble oatmeal cream pies.

Assembling Oatmeal Cream Pies

  • Divide the Cashew Cream Filling by topping the flat side of 12 of the cookies. Top filling with another cookie, flat side down. Serve immediately.
  • Gluten-free Oatmeal Cream Pies can be kept in an airtight container at room temperature or in the refrigerator. I prefer to keep mine in the refrigerator as they don't soften as quickly.


Calories: 260kcal | Carbohydrates: 27g | Protein: 5g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 1g | Sodium: 216mg | Potassium: 169mg | Fiber: 2g | Sugar: 13g | Vitamin A: 357IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 2mg