Eggless Oatmeal Cream Pies

These Eggless Oatmeal Cream Pies are soft, chewy, and delicious! Easy to make with pantry staples. You’re going to love this homemade egg-free version!

Course Dessert

Cuisine American

Prep Time 30

Cook Time 10

Total Time 40

Servings cookie sandwiches

Calories 610kcal

Author Oriana Romero

Equipment

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

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 tbs). 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.

Notes

Store: These cookies will stay fresh at room temperature for up to 3, or up to 5 days in the refrigerator. Make sure to wrap them well.

Freeze: Wrap them individually in plastic, then store them in an airtight container in the freezer for up to 2 months. Defrost in the refrigerator overnight, then let come to room temperature before serving. You can also scoop the cookie dough into balls and freeze those to bake later.

Quick Baking Tips:

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.

If you’re going to make this recipe, please read the whole post content to see the step-by-step photo tutorial, get lots of tips, tricks, and variations.

Before you get started, I recommend reading my Beginner’s Guide to Eggless Baking and my FAQs section.

★ Did you make this recipe? Don’t forget to give it a star rating below!

Please note that nutritional information is a rough estimate, and it can vary depending on the products used.

Nutrition