Soft and chewy vegan oatmeal cookies filled with rich chocolate for a decadent spin on a classic childhood cookie. These cookies are so delicious and have quickly become a favorite in my kitchen. Tender and buttery oatmeal walnut cookies filled with almond butter chocolate for the perfect treat.
What you need to make these vegan oatmeal cookies
I used my base chocolate chip cookie recipe and modified it a bit (after quite a few trial and errors) to make the perfect oatmeal walnut cookie for these chocolate cream pies. Even though these cookies took me quite a few tries to get right, you can make them in 30 minutes!
These cookies are made with oats so basically breakfast, right?
Oats, walnuts and chocolate equals the perfect cookie!
You are going to love them!
So here’s what you need:
- ground flax meal + water
- vegan butter, sticks (I used Earth Balance)
- brown sugar, packed
- granulated cane sugar
- vanilla extract
- all purpose flour
- rolled oats
- baking soda
- dairy free chocolate chips
- almond butter, natural or nut butter or choice
want more vegan recipes?
Check out a few of my favorites:
- Almond Butter Chocolate Chips Cookies
- Chocolate Sweet Rolls
- Easy Cinnamon Rolls
- The Softest Sugar Cookies Ever
If you are still reading this far, you definitely deserve a cookie or two and if you make them, or any other recipe from the blog, be sure to tag @peanutbutterpluschocolate on Instagram.
Vegan Oatmeal Cream Pies
for the cookies
- 1 tbsp ground flax meal
- 3 tbsp water
- 1/2 cup vegan butter room temperature
- 1/3 cup brown sugar packed
- 1/4 cup cane sugar
- 1 tsp vanilla extract
- 3/4 cup all purpose flour
- 1 cup rolled oats
- 3/4 cup walnuts chopped
- 1 tsp baking soda
for the filling
- 1/3 cup dairy free chocolate chips
- 2 tbsp almond butter natural
- Preheat the oven to 350 F and prepare a baking sheet with parchment paper. Place the flax meal and the water into a small bowl, stir and then set aside to thicken for about 5 minutes.
- Meanwhile, use a handheld mixer to beat the butter, brown sugar and cane sugar until light and fluffy, about 1-2 minutes. Add in the vanilla extract and flax mix and beat until combined.
- In another bowl, stir together the flour, oats, walnuts and baking soda until combined. Add the dry ingredients to the wet and mix using the handheld mixer until a dough forms. Use a 1 1/2 inch cookie scooper to make 14 evenly sized balls. Place them on the baking sheet about 1 1/2 inches apart. Bake for 8-10 minutes and the edges start to become golden. Let the cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack to continue cooling.
- Melt the chocolate chips and almond butter together in a microwave safe bowl on 50% power until melted and smooth. Let cool for 15 minutes before filling cookies.
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