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

Cook Time10

Total Time40

Course: Dessert

Cuisine: American

Keyword: Eggless, Vegan Dessert

Servings: 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