Easy Eggless Oatmeal Cream Pies

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!

Ingredients Notes & Substitutions

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down). 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! 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.

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.

Storing & Freezing Instructions

To 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.

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. 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. 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.

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