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! A step-by-step recipe photo tutorial and many tips are included.
Oriana’s Thoughts on the Recipe
You know those store-bought oatmeal cream pies we all loved as kids? Well, I’ve got an even better treat for you! These homemade Eggless Oatmeal Cream Pies are everything you adore—soft, chewy, and filled with heavenly marshmallow cream—but with the added bonus of being egg-free and free from any preservatives. Seriously, once you try them, you won’t want to go back to the packaged ones!
What I love most about these cookies is how simple they are to make. You don’t even need a mixer, which means fewer dishes (a win for busy moms like us!). And the results? Oh my goodness! The cookies are so rich and flavorful you’d never guess they were eggless. Plus, that marshmallow filling… it’s to die for! You’ll want to eat it straight from the bowl, trust me!
These oatmeal cream pies are great for a cozy family baking day or when you’re just craving a nostalgic treat that’s better for you. Plus, they’re big enough to share (but you might not want to once you take a bite!).
Let’s jump into it, friend, because you’re going to LOVE these!
What I Love About This Recipe
Super Easy to Make! One of the best things about this recipe is how easy it is. You don’t even need a fancy mixer! Just grab a bowl and a spatula, and you’re good to go.
Perfect Texture: These cookies are soft, chewy, and large enough to satisfy any sweet craving. Each bite practically melts in your mouth. It’s the perfect texture—a little chewy on the outside and super soft on the inside.
Comforting Flavor: With the cozy combination of oats, cinnamon, molasses, and brown sugar, these cookies have a deep, rich flavor that’s hard to resist. They taste homemade in the best way possible, without any of the artificial stuff you’ll find in the store-bought versions.
No Eggs or Additives! Unlike their store-bought counterparts, these beauties are made with simple, real ingredients. No preservatives, no artificial flavors, and best of all, no eggs! So, if you or someone in your family has an egg allergy (like in my house!), this recipe is a perfect solution.
Dreamy Marshmallow Cream Filling: Let’s talk about the filling for a sec—it’s a showstopper! The homemade eggless marshmallow cream is light, fluffy, and absolutely irresistible. You’ll want to spread it on everything!
Potential Challenges & Pro Tips
1 – Oats: Using the wrong type of oats can affect the texture of your cookies. Old-fashioned rolled oats might make the cookies too thick and chewy.
- Tip: Stick to quick oats for the best results. If you only have old-fashioned oats, pulse them in a food processor a few times until they’re broken down into smaller pieces.
2 – Overmixing the Dough: Overmixing can result in tough cookies instead of soft, chewy ones.
- Tip: Mix the dough just until the ingredients are combined. Stop once you no longer see streaks of flour to ensure your cookies stay tender.
3 – Managing Cookie Size and Uniformity: If the cookies aren’t uniform in size, they won’t bake evenly, which could result in some being overcooked while others remain underdone. Plus, it will make sandwiching the cookies a bit harder.
- Tip: Use an ice cream scoop or tablespoon to portion out the dough evenly. This ensures all cookies bake at the same rate and are uniform in size.
Ingredients Notes & Substitutions
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
For the Cookies:
- Flour: The base of our cookies, providing structure.
- Quick Oats: These give the cookies that perfect chewy texture. Note: If you only have old-fashioned oats, just pulse them in a food processor.
- Cornstarch: Helps keep the cookies soft and chewy. Note: You can also use potato starch.
- Baking Soda: Gives the cookies a little lift. Be sure it’s fresh!
- Ground Cinnamon: Adds warmth and depth to the flavor.
- Salt: Enhances the flavors.
- Unsalted Butter: Provides richness. Note: If using salted butter, skip the extra salt.
- Brown Sugar & White Sugar: Brown sugar gives a deeper, caramel-like flavor, while white sugar adds sweetness.
- Molasses: Adds a rich, old-fashioned taste. Note: I use unsulphured molasses for its pure flavor.
- Milk: I prefer whole milk for richness, but any kind of milk will work.
- Pure Vanilla Extract: This elevates all the flavors. Use the good stuff—pure vanilla extract is worth it.
Eggless Marshmallow Cream Filling:
- Unsalted Butter: Makes the filling creamy and rich. Note: You can substitute butter for vegetable shortening.
- Confectioners’ Sugar: Sweetens the filling to perfection.
- Vanilla Extract: Adds flavor to the marshmallow cream.
- Homemade Eggless Marshmallow Fluff: I am used to making my own Eggless Marshmallow Fluff since most store-bought versions usually contain eggs. Recently, I found this vegan store-bought version called DANDIES Marshmallow Cream. Or you can swap this out for a simple vanilla buttercream.
Food Allergy Swaps
Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Instead of milk, use non-dairy milk like soy or oat milk. And use vegan butter. There are many brands available in stores. I usually use Earth Balance Vegan Buttery Sticks or Miyoko’s Creamery Organic Vegan Butter. Check out my favorite dairy-free substitutes here.
Step By Step Recipe Photo Tutorial
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Mix Dry Ingredients
Step 2 – Mix Wet Ingredients
Step 3 – Mix Dry and Wet Ingredients
Step 4 – Form Cookies & Bake
Step 5 – Make the Filling
Cream the butter, powdered sugar, and vanilla together until smooth. Mix in the marshmallow fluff.
Step 6 – Assemble
Once cookies have cooled, scoop a generous portion of marshmallow cream filling onto the bottom of one cookie. Top with another cookie to make a sandwich/marshmallow cream pie.
Extra Tips for Recipe Success
Use quick oats for the best taste and texture with this recipe. If you don’t have quick oats handy, use a food processor to process the oatmeal into smaller pieces (NO fine crumbs). I usually give it a few pulses.
Make sure your butter has cooled enough before adding the sugars! If it’s too warm, it can melt the sugars and leave you with a sticky, greasy dough that will spread too much.
Allow the oatmeal cookies to cool completely before adding the cream filling. If they aren’t completely cooled, the cream pie filling will melt.
Use a piping bag or ice cream scoop to add the cream filling to the cookies evenly. Add as much or little filling as you want.
Storing & Freezing Instructions
To Freeze: wrap them individually in plastic wrap, then store them in an airtight container in the freezer for up to 2 months. Defrost in the refrigerator overnight, then let it come to room temperature before serving. You can also scoop the cookie dough into balls and freeze those to bake later.
Frequently Asked Questions
Probably, your butter was too warm when you combined it with the sugars. You need to make sure your butter is not warm to the touch when you combine everything; otherwise, you’ll end up with very flat cookies that spread too much. Next time, let it cool completely!
You can, but that’ll change the texture of your cookies.
Chilling is not required!
Yes! If you don’t have molasses, you can substitute honey or maple syrup, though the flavor will be a little different.
Absolutely! Just pulse the rolled oats in a food processor a few times to break them down.
Yes, you can use a simple vanilla buttercream instead if you prefer or if making the marshmallow fluff feels too complicated.
More Recipes You’ll Love!
- Eggless Baked Apple Oatmeal Muffins
- Eggless Oatmeal Cookies
- Eggless Oatmeal Breakfast Cookies
- Eggless Red Velvet Whoopie Pies
- Eggless Carrot Cake Cookies
Recipe Card 📖
Eggless Oatmeal Cream Pies
Ingredients
For the Cookies:
- 2 cups (280 g) all-purpose flour
- 2 cups (180 g) quick oats
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon salt
- 1 cup (230 g) unsalted butter, melted
- 1 cup (200 g) brown sugar
- 1/2 cup (100 g) granulated sugar
- 2 tablespoons (50 g) molasses
- 1/4 cup (60 ml) milk
- 2 teaspoons (10 ml) pure vanilla extract
For the Eggless Marshmallow Cream Filling:
- 1 cup (230 g) unsalted butter
- 1 cup (120 g) confectioners’ sugar
- 2 teaspoons pure vanilla extract
- 7.5 oz (213 g) eggless marshmallow fluff (see notes)
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
Make the Cookies:
- Preheat oven to 350º F (180º C). Line a large baking sheet with parchment paper or a silicone baking mat.
- Combine flour, quick oats, cornstarch, baking soda, cinnamon, and salt in a bowl. Set aside.
- In a separate bowl, combine the butter, sugars, and molasses. Add milk and vanilla and stir well until combined.
- Then mix wet ingredients and dry ingredients; mix until everything is combined.
- Drop dough with a large cookie scoop (1.5 to 2 tablespoons). Cookies will spread in the oven, so drop each ball of dough 3 inches apart.
- Bake for 8 – 10 minutes, until barely golden brown around the edges, but still soft in the middle. Note: When you remove the cookies from the oven, they will still look doughy, and that is okay; they will continue to set as they cool.
- Cool on baking sheets for 5 – 7 minutes; then remove to wire racks to cool completely.
Make the Filling:
- Cream with an electric mixer on medium-high speed the butter, powdered sugar, and vanilla together until smooth. Mix in the marshmallow fluff; beat until fluffy, and smooth, about 3 minutes.
Assembly:
- Once cookies have cooled, scoop a generous portion (I use about 2 tablespoons) of eggless marshmallow cream filling onto the bottom of one cookie. Top with another cookie to make a sandwich/marshmallow cream pie.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Instead of milk, use non-dairy milk like soy or oat milk. And use vegan butter. There are many brands available in stores. I usually use Earth Balance Vegan Buttery Sticks or Miyoko’s Creamery Organic Vegan Butter. Check out my favorite dairy-free substitutes here.
- Use quick oats for the best taste and texture with this recipe. If you don’t have quick oats handy, use a food processor to process the oatmeal into smaller pieces (NO fine crumbs). I usually give it a few pulses.
- Make sure your butter has cooled enough before adding the sugars! If it’s too warm, it can melt the sugars and leave you with a sticky, greasy dough that will spread too much.
- Mix the dough just until the ingredients are combined. Stop once you no longer see streaks of flour to ensure your cookies stay tender.
- Use an ice cream scoop or tablespoon to portion out the dough evenly. This ensures all cookies bake at the same rate and are uniform in size.
- Allow the oatmeal cookies to cool completely before adding the cream filling. If they aren’t completely cooled, the cream pie filling will melt.
- Use a piping bag or ice cream scoop to add the cream filling to the cookies evenly. Add as much or little filling as you want.
I appreciate your feedback, and it helps others, too!
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
Just made these for Father’s Day and they are SOOOO GOOD!!! My daughter has an egg allergy so I’m constantly looking for eggless recipes. You don’t even need to cream the butter and sugar which makes it really easy. I didn’t make the cream filling from this recipe though bc my husband doesn’t like marshmallow. Saving this recipe bc we’ll definitely be making these again. And again lol. Thank you!
Hello Jackie! I’m so happy to hear you loved the recipe! 😊 I’m thrilled it worked out perfectly for Father’s Day and that it’s a hit with your family. Thanks for sharing your experience, and I’m excited for you to make it again and again! 🍪❤️