Oatmeal Cream 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:
- Coconut flour
- Quick oats
- Oat flour
- A dash of salt
- Softened coconut oil
- Maple syrup
- Coconut sugar
- Cinnamon
- Vanilla extract
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 softened coconut oil or non hydrogenated palm oil shortening-- this will ensure your cookies have the right texture!
- Press down slightly on your cookie dough, otherwise they won't spread enough while baking.
- 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!
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Oatmeal Cream Pies (Gluten Free, nut free Vegan option)
Ingredients
- 1/2 Cups coconut sugar
- 1/4 C maple syrup
- 1/3 Cups refined coconut oil or non-hydrogenated palm oil shortening, (softened)
- 1 1/4 Egg, (Or flax egg)
- 1 Cups rolled oats, (pulsed in blender) (may substitute with quick cooking oats)
- 1 Cups Oat flour
- 4 Tbsp coconut flour
- 1/2 teaspoon salt
- 1 Teaspoon Baking Powder
- 1 teaspoon Cinnamon
- 1 teaspoon Vanilla Extract
Cream Filling/Frosting
- 1/2 Cups coconut milk, canned (full fat)
- 1/3 Cups Coconut butter, softened in jar before measuring
- 1/4 Cups Maple syrup OR powdered sugar
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: Melt coconut butter in jar in the microwave to soften.
- In a small bowl, combine softened coconut butter coconut milk, and maple syrup or powdered sugar. If frosting is too thin, place in fridge, it will thicken as it sets (10-15 minutes).
- 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 .
