Chewy Maple Oatmeal Cream Pies
These chewy maple oatmeal cream pies are soft, cozy, and packed with warm brown sugar and cinnamon flavor. Two thick oatmeal cookies sandwich a fluffy maple filling for the ultimate nostalgic treat — completely egg-free, dairy-free, and nut-free. Inspired by classic oatmeal cream pies but made with simple allergy-friendly ingredients, these sandwich cookies stay soft for days and are perfect for lunchboxes, fall baking, afternoon coffee, or cozy weekend treats. The maple filling adds a rich seasonal flavor that makes them feel homemade and elevated while still comforting and familiar. If you love bakery-style desserts that happen to be allergy-friendly, these maple oatmeal cream pies are guaranteed to become a favorite.
Ingredients
- 1 cup vegan butter, softened
- 1 cup light brown sugar, packed
- ¼ cup granulated sugar
- ¼ cup unsweetened applesauce
- 2 tsp vanilla extract
- 1 tsp maple extract
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp salt
- 2 cups old-fashioned oats
- ½ cup vegan butter, softened
- 2 ½ cups powdered sugar
- 1–2 tbsp dairy-free milk
- 1 tsp maple extract
- ½ tsp vanilla extract
- Pinch of salt
Instructions
- 1Prepare the Baking Sheets and Oven
Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- 2Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Stir in the oats.
- 3Cream the Butter and Sugars
In a large bowl, beat the vegan butter, brown sugar, and granulated sugar until light and fluffy, about 2–3 minutes.
- 4Add the Wet Ingredients
Mix in the applesauce, vanilla extract, and maple extract until fully combined.
- 5Combine the Dough
Add the dry ingredients to the wet ingredients and mix until a soft dough forms. The dough will be thick.
- 6Scoop and Shape the Cookies
Use a medium cookie scoop (about 2 tablespoons) to portion the dough onto the baking sheets, spacing cookies about 2 inches apart. Slightly flatten the tops with your hand or the bottom of a glass.
- 7Bake Until Soft and Set
Bake for 11–13 minutes, or until the edges are lightly golden and the centers look just set. Do not overbake if you want soft cream pies. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- 8Make the Maple Cream Filling
Beat the vegan butter until smooth. Add the powdered sugar, maple extract, vanilla extract, salt, and 1 tablespoon dairy-free milk. Beat until light and fluffy. If needed, add another tablespoon of milk for a softer filling consistency.
- 9Assemble the Cream Pies
Match cookies into similar-sized pairs. Pipe or spread the maple filling onto the flat side of one cookie, then sandwich with another cookie.
- 10Chill Slightly for the Best Texture
For the softest bakery-style texture, chill the assembled cream pies for about 15–20 minutes before serving. This helps the filling set while keeping the cookies perfectly chewy.
