A lusciously smooth and fluffy lemon cream cheese filling sandwiched between soft and chewy lemon oatmeal cookies.
These Lemon Oatmeal Creme Pies are unbelievable tasty with a creamy lemon filling and chewy lemon oatmeal cookies. They are also simple and easy to make!
I have many favorite spring recipes right now, but this is one I cannot stop eating.
It is officially spring, which makes it the perfect time to include lots of lemon in your desserts!
If you’re a fan of this recipe, I highly suggest checking out my Strawberry Cherry Oatmeal Cream Pies.
How to make Lemon Oatmeal Creme Pies:
Oatmeal Cookies
- In a large mixing bowl, use your fingertips to massage lemon zest into sugar until fully incorporated. Add brown sugar and butter. Use a handheld mixer on medium-high speed to combine until light and fluffy (2-3 minutes). Switch to low speed and mix in the non-dairy milk and vanilla extract.
- Add flour, oats, baking soda, and salt. Combine on low speed until a soft cookie dough forms. Refrigerate dough for 30 minutes. Use a cookie scoop to portion dough onto a parchment-lined baking sheet. Place in freezer for 15 minutes to further firm up (setting the dough in the fridge and freezer is is crucial to maintain cookie shape and reduce spread).
- Preheat oven to 350°F. Use a 1.5-2 tbsp cookie scoop to portion out dough on to a lined baking sheet, about 6 to a sheet. These cookies will spread quite a bit, but that’s what creates a soft and chewy texture. Bake for 10 minutes until golden brown and crisp on the edges. They may appear slightly underdone in the middle – that’s ok! It will set once cooled.
- Cool cookies for 10 minutes on the baking sheet before transferring to a wire cooling rack. Allow cookies to completely cool.
Lemon Creme Filling
- In a large mixing bowl, use a handheld mixer on medium-high speed to cream together the cream cheese, butter, vanilla and lemon extract, lemon zest, and salt until light and fluffy, about 2 minutes. Add the powdered sugar 1 cup at a time, mixing each until combined. It should have the consistency of marshmallow fluff, spread easily, and not melt off the sides of the cookie. Add ¼ cup at a time of powdered sugar, if the texture is too runny.
Assembly
- Flip over half the cooled cookies and use an offset spatula or spoon to spread the filling on top of the flipped cookies. Press the remaining cookies on top to make sandwiches. Refrigerate the cookies in an airtight container for up to 5 days.
Why you’ll love these Caramel Apple Oatmeal Cream Pies:
Fluffy & creamy filling. When I tell you that the filling is the softest frosting you’ll ever taste, I am not lying one bit. This lemon cream cheese filling is so fluffy and is made from a combination of vegan butter, vegan cream cheese, powdered sugar, lemon zest, and lemon extract.
Chewy & crisp cookie. These oatmeal cookies are crisp on the edges and oh so chewy in the center. They are flavored with fresh lemon zest that pairs beautifully with the lemon filling.
Simple & easy. Everything comes together in less than 1 hour and it’s all worth it, I promise. The majority of the ingredients in this recipe are pantry staples and easy-to-find at your local grocery store!
Frequently asked questions:
Can I make this recipe gluten-free?
I have not tested my oatmeal cookies using a gluten-free alternative, however feel free to substitute the all-purpose flour with your favorite GF 1-1 flour – please let me know how it turns out!
What vegan cream cheese do you recommend for the filling?
I used Kite Hill cream cheese when testing this recipe and honestly have only ever tried the Trader Joes one. I was really impressed with the flavor and texture of Kite Hill, so that would be my recommendation! I’ve heard Miyokos is good, too.
How do I store the cream pies?
Since the filling contains cream cheese and butter, I recommend storing them in the fridge tightly wrapped in plastic wrap or an airtight container. They will stay fresh for up to 5 days. Store them in the freezer for up to 2 weeks. However, best served fresh!
If you’re looking for more spring dessert recipes, you’ll also love these Strawberry Cherry Oatmeal Creme Pies, these Lemon Blueberry Muffins, and these Mini Apricot Almond Tarts.
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
A lusciously smooth and fluffy lemon cream cheese filling sandwiched between soft and chewy lemon oatmeal cookies.
- ¼ cup (54g) granulated sugar
- Zest from 1 medium lemon
- ½ cup vegan butter, melted
- ½ cup (104g) packed dark brown sugar
- 2 tbsp unsweetened, non-dairy milk
- 2 tsp vanilla extract
- 1 cup (93g) old-fashioned rolled oats
- ¾ cup (105g) all-purpose flour
- ½ tsp baking soda
- ½ tsp kosher salt
- 8 oz. room temperature vegan cream cheese (I used Kite Hill's)
- ½ cup room temperature vegan butter
- Zest from 2 medium lemons
- 1 tsp vanilla extract
- ¼ tsp lemon extract (optional, but highly recommended)
- ¼ tsp kosher salt
- 4 cups (460g) powdered sugar
-
In a large mixing bowl, use your fingertips to massage lemon zest into sugar until fully incorporated. Add brown sugar and butter. Use a handheld mixer on medium-high speed to combine until light and fluffy (2-3 minutes). Switch to low speed and mix in the non-dairy milk and vanilla extract.
-
Add flour, oats, baking soda, and salt. Combine on low speed until a soft cookie dough forms. Refrigerate dough for 30 minutes. Use a cookie scoop to portion dough onto a parchment-lined baking sheet. Place in freezer for 15 minutes to further firm up (setting the dough in the fridge and freezer is is crucial to maintain cookie shape and reduce spread).
-
Preheat oven to 350°F. Use a 1.5-2 tbsp cookie scoop to portion out dough on to a lined baking sheet, about 6 to a sheet. These cookies will spread quite a bit, but that's what creates a soft and chewy texture. Bake for 10 minutes until golden brown and crisp on the edges. They may appear slightly underdone in the middle – that's ok! It will set once cooled.
-
Cool cookies for 10 minutes on the baking sheet before transferring to a wire cooling rack. Allow cookies to completely cool.
-
In a large mixing bowl, use a handheld mixer on medium-high speed to cream together the cream cheese, butter, vanilla and lemon extract, lemon zest, and salt until light and fluffy, about 2 minutes. Add the powdered sugar 1 cup at a time, mixing each until combined. It should have the consistency of marshmallow fluff, spread easily, and not melt off the sides of the cookie. Add ¼ cup at a time of powdered sugar, if the texture is too runny.
-
Flip over half the cooled cookies and use an offset spatula or spoon to spread the filling on top of the flipped cookies. Press the remaining cookies on top to make sandwiches. Refrigerate the cookies in an airtight container for up to 5 days.
