A lusciously smooth and fluffy apple cider filling sandwiched between soft and chewy spiced oatmeal cookies.
These Apple Cider Oatmeal Cream Pies are out of this world delicious with a chewy crispy spiced oatmeal cookie and ultra creamy apple cider filling. And they are 100% vegan.
I have many favorite fall recipes right now, but this is one I cannot stop eating.
It ia nearing fall, which makes it the perfect time to include caramel and apple cider in your dessert.
If you’re a fan of this recipe, I highly suggest checking out my Strawberry Cherry Oatmeal Cream Pies.
How to make Apple Cider Oatmeal Cream Pies:
Spiced Oatmeal Cookies
- Add apple cider to a small saucepan. Bring to a low boil over medium-high heat and cook, whisking occasionally, until reduced by two-thirds. Cook until reduce to a little less than ¼ cup. This should take 20-25 minutes.
- Reduce heat to medium low and add butter. Cook until butter has completely melted. Pour mixture into a large heat proof mixing bowl. Allow butter mixture to cool for 10 minutes then add sugars, molasses, and vanilla. Whisk well to combine.
- Add oats, flour, baking soda, salt, and spices. Use a rubber spatula or wooden spoon to combine until a soft dough forms. Cover bowl with plastic wrap and refrigerate dough for at least 1 hour.
- Preheat oven to 350°F. Use a 1.5 cookie scoop to portion out dough on to a lined baking sheet, about four 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. Immediately after removing from the oven, take a large cup and tighten the edges in to form a more even circle.
- Cool cookies for 10 minutes on the baking sheet before transferring to a wire cooling rack. Allow cookies to completely cool.
Apple Cider Filling
- While cookies are cooling, prepare the frosting. In a large mixing bowl, use a handheld mixer to cream together the cream cheese, butter, vanilla extract, salt, and spices until light and fluffy, about 2 minutes. Add the powdered sugar 1 cup at a time, mixing each time until combined. If the filling seems a bit thin, you can add a touch more powdered sugar to thicken. It should spread easily but not melt off the sides of the cookie.
- Flip over half of 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. Enjoy!
Why you’ll love these Apple Cider 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 apple cider filling is so fluffy and is made from a combination of vegan butter, vegan cream cheese, powdered sugar, and apple pie spices.
Chewy & crisp cookie. These spiced oatmeal cookies are crisp on the edges and oh so chewy in the center. They are spiced with cinnamon, nutmeg, and ground ginger.
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!
Customizable. Feel free to have fun with flavor combinations! For summer, I added strawberry and cherry juice to the filling. Pumpkin oatmeal cookies would also be delicious in this recipe.
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 fall dessert recipes, you’ll also love these Apple Beignets, this Fig & Honey Almond Cake, and these Vegan Apple Cider Toaster Strudels.
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 apple cider filling sandwiched between soft and chewy spiced oatmeal cookies.
- 1 cup apple cider
- ½ cup vegan butter
- ½ cup (112g) packed dark brown sugar
- ¼ cup (53g) granulated sugar
- 1 tbsp unsulphured molasses
- 2 tsp vanilla extract
- 1 cup (100g) old-fashioned rolled oats
- ¾ cup (96g) all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- 4 oz. room temperature vegan cream cheese
- ¼ cup room temperature vegan butter
- 2 tsp vanilla extract
- 1 tbsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ¼ tsp allspice
- ¼ tsp cardamom
- ¼ tsp salt
- 3 cups powdered sugar
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Add apple cider to a small saucepan. Bring to a low boil over medium-high heat and cook, whisking occasionally, until reduced by two-thirds. Cook until reduce to a little less than ¼ cup. This should take 20-25 minutes.
-
Reduce heat to medium low and add butter. Cook until butter has completely melted. Pour mixture into a large heat proof mixing bowl. Allow butter mixture to cool for 10 minutes then add sugars, molasses, and vanilla. Whisk well to combine.
-
Add oats, flour, baking soda, salt, and spices. Use a rubber spatula or wooden spoon to combine until a soft dough forms. Cover bowl with plastic wrap and refrigerate dough for at least 1 hour.
-
Preheat oven to 350°F. Use a 1.5 cookie scoop to portion out dough on to a lined baking sheet, about four 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. Immediately after removing from the oven, take a large cup and tighten the edges in to form a more even circle.
-
Cool cookies for 10 minutes on the baking sheet before transferring to a wire cooling rack. Allow cookies to completely cool.
-
While cookies are cooling, prepare the frosting. In a large mixing bowl, use a handheld mixer to cream together the cream cheese, butter, vanilla extract, salt, and spices until light and fluffy, about 2 minutes. Add the powdered sugar 1 cup at a time, mixing each time until combined. If the filling seems a bit thin, you can add a touch more powdered sugar to thicken. It should spread easily but not melt off the sides of the cookie.
-
Flip over half of 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. Enjoy!
