Homemade Oatmeal Creme Pies (Gluten Free, Dairy free)
If you remember Little Debbies that came from bending machines when you were a kid, and you can no longer indulge in them like me– well I have the perfect solution for you!
The oatmeal cookies are slightly chewy from the oats, and soft. They are sweetened with coconut sugar to give them a brown sugar flavor! The creamy frosting/filling is achieved with coconut butter based frosting. However, if you prefer a more classic buttercream filling, feel free to use a store bought, low sugar icing.
If you wish to make these cookies vegan, you can substitute the eggs for a flax egg and they will still turn out great!
Ingredient List for Healthy Oatmeal Creme Pies:
- Almond flour
- Quick oats
- Oat flour
- A dash of salt
- Softened coconut oil
- Maple syrup
- Coconut sugar
- Cinnamon
- Vanilla extract
- mallow cream
Experience the joy of indulging in a treat that feels as good as it tastes with our Healthy Oatmeal Creme Pies. Crafted with a blend of coconut and oat flours, these pies offer a hearty texture while quick oats add a comforting chewiness.
Softened coconut oil and maple syrup bring a subtle sweetness, balanced with the rich warmth of cinnamon and a hint of vanilla. Each bite is a perfect mix of nostalgia and nutritious, making these creme pies your new favorite dessert
Tips for Best Results:
- Use melted refined coconut oil — this will ensure your cookies spread more & have the right texture!
- Press down slightly on your cookie dough, otherwise they won’t spread enough while baking. No
- When preparing your filling, you must use melted and stirred coconut butter. I find so many people scoop coconut butter from the jar before softening in the microwave first, and they end up scooping off the oil on top–as a result, their frosting doesn’t thicken!
Oatmeal Creme Pies (Gluten Free, nut free Vegan option)
Ingredients
- 3/4 Cups coconut or brown sugar
- 1/3 C refined coconut oil or non-hydrogenated palm oil shortening or butter , (softened)
- 2 Eggs
- 1 Cups Gf Quick cooking oats
- 1 Cup Oat flour
- 1/4 C Almond flour
- 1/2 teaspoon salt
- 1 Teaspoon Baking Powder
- 1 teaspoon Cinnamon
- 1 teaspoon Vanilla Extract
- 1/2 tsp Cinnamon
Marshmallow Creme Filling/Frosting
- 1 Cup Powdered sugar , (May sub with paleo powdered sugar)
- 1/3 Cups Non hydrogenated palm oil shortening , softened in jar before measuring
- 1/3 C mallow cream , (optional)
Instructions
Prepare Cookie Dough
- Preheat the oven to 350 degrees Fahrenheit, and line a baking sheet with parchment paper. Set aside
- In a large bowl, use a hand or stand mixer to combine the shortening or coconut oil, vanilla, egg, coconut sugar until well combined
- Add in the flours and oats, cinnamon, salt, and baking powder. Stir to combine (or beat on low).
- Drop cookie dough using g large spoon or cookie scoop (1-1.5tbsp in size), leaving an inch between each.
- Press down slightly and shape into rounded circles. The bottom of a measuring cup works well
- Bake for 12 minutes, until light golden brown.
Prepare Frosting/Fillling
- While cookies bake, prepare the filling, whisk marshmallow cream, softened palm oil shortening or butter, and powdered sugar
- When cookies are cool, use an ice cream scoop or pipe filling on to one cookie, and form a sandwich between 2 cookies.
- Store at room temperature or in fridge in a Tupperware .
