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Soft-Baked Paleo Oatmeal Creme Pies (Vegan & Gluten-Free)
Allison Bryant

Soft-Baked Paleo Oatmeal Creme Pies

Rediscover your favorite childhood treat with these wholesome, plant-based, and gluten-free oatmeal creme pies. By using a blend of nutrient-dense almond flour, tapioca starch, and rolled oats, we have crafted a perfectly chewy cookie that sandwiches a thick, indulgent vanilla frosting. This recipe is free from refined sugars, grains, and dairy, making it a clean yet deeply satisfying dessert that honors the classic nostalgic experience without sacrificing your health goals.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 12 servings
Course: Desserts
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups gluten-free rolled oats
  • 1 cup blanched almond flour
  • 1/4 cup tapioca flour
  • 1/2 cup coconut sugar
  • 1/2 cup vegan butter, softened
  • 1 tablespoon flaxseed meal mixed with 3 tablespoons water
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon sea salt
  • 1 cup vegan frosting (for the filling)

Method
 

  1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
  2. In a small bowl, whisk the flaxseed meal and water to create a flax egg; set aside for 5 minutes.
  3. In a large bowl, cream together the vegan butter and coconut sugar until smooth.
  4. Stir in the flax egg and vanilla extract.
  5. Add the almond flour, tapioca flour, baking soda, cinnamon, and salt; mix until well combined.
  6. Fold in the rolled oats.
  7. Scoop rounded tablespoons of dough onto the prepared sheet, flattening slightly with your palm.
  8. Bake for 10-12 minutes until edges are set but the centers remain soft.
  9. Let cookies cool completely on the pan before frosting.
  10. Spread frosting on the flat side of half the cookies and top with the remaining cookies.

Notes

Store the finished pies in an airtight container in the refrigerator to keep the filling firm. They will stay fresh for up to 5 days. For a keto-friendly version, substitute coconut sugar with a monk fruit sweetener blend.