Easy Eggless Oatmeal Cream Pies

These Eggless Oatmeal Cream Pies are soft, chewy, and delicious! They’re easy to make with pantry staples. You’re going to love this homemade egg-free version!
Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
Keyword: Eggless, Vegan Dessert
Servings: 12 cookies
Calories: 610kcal

Equipment

  • Kitchen Scale
  • Baking Sheet
  • Cookie Scoop

Ingredients

For the Cookies:

  • 2 cups All-purpose flour Standard flour for baking; can substitute with gluten-free blend.
  • 2 cups Quick oats Use quick oats for best texture; can process rolled oats if needed.
  • 2 teaspoons Cornstarch Helps to achieve a chewy texture in the cookies.
  • 1 teaspoons Baking soda Leavening agent for the cookies.
  • 3/4 teaspoons Ground cinnamon Adds flavor; can adjust to taste.
  • 3/4 teaspoons Salt Enhances flavor; important for balance.
  • 1 cup Unsalted butter, melted Ensure it cools slightly before mixing with sugars.
  • 1 cup Brown sugar Adds moisture and a deeper flavor; packed firmly when measuring.
  • 1/2 cup Granulated sugar Sweetens the cookies; can substitute with coconut sugar for a different flavor.
  • 2 tablespoons Molasses Adds moisture and a rich flavor; dark or light can be used.
  • 1/4 cup Milk Can substitute with non-dairy milk for a dairy-free version.
  • 2 teaspoons Pure vanilla extract Adds flavor; use high-quality extract for the best taste.

For the Marshmallow Filling:

  • 1 cup Unsalted butter Must be softened for mixing.
  • 1 cup Confectioners’ sugar For sweetening the filling; sifted if clumpy.
  • 2 teaspoons Pure vanilla extract Enhances the cream filling flavor.
  • 7.5 oz Eggless marshmallow fluff Use store-bought or homemade; ensures the filling is egg-free.

Instructions

Make the Cookies:

  • Preheat oven to 350º F (180º C). Line a large baking sheet with parchment paper or a silicone baking mat.
  • In a bowl, combine flour, quick oats, cornstarch, baking soda, cinnamon, and salt. Set aside.
  • In another bowl, mix the melted butter, brown sugar, granulated sugar, and molasses. Stir in milk and vanilla until well combined.
  • Combine wet and dry ingredients, mixing until everything is fully incorporated.
  • Drop dough using a large cookie scoop (1.5 to 2 tablespoons) onto the prepared baking sheet, spacing them 3 inches apart.
  • Bake for 8-10 minutes until edges are barely golden but centers remain soft. Cool on baking sheets for 5-7 minutes, then transfer to wire racks to cool completely.

Make the Filling:

  • In an electric mixer, cream together butter, confectioners’ sugar, and vanilla on medium-high speed until smooth.
  • Mix in marshmallow fluff, beating until fluffy and smooth, about 3 minutes.

Assembly:

  • Once cookies have cooled, scoop about 2 tablespoons of marshmallow cream filling onto the bottom of one cookie. Top with another cookie to form a sandwich.

Notes

Storage

  • Room Temperature: Up to 3 days.
  • Refrigerator: Up to 5 days.
  • Freezer: Individually wrap and store in an airtight container for up to 2 months. Thaw overnight in the refrigerator.

Notes

  • For a gluten-free option, substitute with a gluten-free flour blend.
  • For dairy-free, use non-dairy milk and vegan butter.

Nutrition

Serving: 200g | Calories: 610kcal | Carbohydrates: 6g | Protein: 35g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Cholesterol: 220mg | Sodium: 600mg | Potassium: 450mg | Fiber: 2g | Sugar: 3g | Vitamin A: 500IU | Vitamin C: 15mg | Calcium: 80mg