These oatmeal creme pies are my new favorite dessert! They are buttery, sweet, and taste so much better than the store bought oatmeal creme pies. Not to mention, they are much healthier, too! They are kid approved and would make the perfect after school snack!
I have always loved the store-bought oatmeal creme pies. In fact, I use to eat them for breakfast when I was in high school. Obviously, they are not the healthiest choice and they have a lot of unnecessary fillers and additives in them. So, I decided to try and make my own. My entire family agreed that these taste much better than the store-bought ones!
What makes these oatmeal creme pies heathy?
- I love that this recipe has no white sugar in it! The sugars used are a mixture of coconut sugar, powdered sugar, and brown sugar. All of these have a less inflammatory effect on the body.
- You could use gluten-free all purpose flour if that is what you prefer to use.
- They do not have any “bad stuff” (additives, chemicals, or fillers).
- Try to make each of the cookies around the same size. They will flatten as they cook, so they will end up changing shapes. Try to use the same amount of batter for each one. If they are the same size, it will be much easier to make sandwiches out of all of them.
- The recipe says to use 2 tbsp. worth of batter for each cookie. This recipe makes 18 cookie sandwiches, so around 36 cookies. Obviously, if you make the cookies smaller or larger, the count will change.
- I love the cookies without the creme filled center, as well. If you know you want to eat a few without creme, just adjust your creme measurements to 2 cups of powdered sugar, 1 stick of butter, 2 tbsp. almond milk (or any milk), and 1 – 1 1/2 tsp of vanilla.
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Oatmeal Creme Pies
- Mixing Bowl
- 2 sticks butter
- 1/4 cup coconut oil
- 1 cup brown sugar
- 1/2 cup coconut sugar
- 1 egg
- 1 tbsp honey
- 1 1/2 tsp vanilla extract
- 1 1/2 cups flour (all purpose)
- 1 tsp baking soda
- 1/4 tsp ground clove
- 1 tsp cinnamon
- 3 cups uncooked quick oats
For the Creme:
- 1 1/2 sticks butter
- 3 cups powdered sugar
- 3 tbsp almond milk
- 2 tsp vanilla extract
- In a large mixing bowl, cream together the butter, coconut oil, brown sugar, and coconut sugar until very creamy (about 90 seconds). Add in the egg, honey, and vanilla. Beat until well combined.
- In a seperate bowl, combine the dry ingredients (flour, baking soda, cinnamon, and cloves). Stir until combined.
- Add the oats to the dry mixture and stir to combine.
- Using a standing or handheld mixer, mix the dry ingredients into the wet ingredients.
- On a parchment paper lined baking sheet, scoop 2 tbsp. of the dough out at a time. Space the cookies at least 2 inches apart.
- Bake at 375 for 11 minutes. Feel free to play with the time a little bit if you like a crispier or softer cookie!
- Meanwhile, prepare the creme filling. Beat the butter until creamy, about 30 seconds. Add the sugar and beat for one minute. Add the milk and vanilla and beat for 2 more minutes, or until very creamy.
- Once the cookies have cooled, pair the cookies up with ones of equal size. Spread the creme filling on the inside of one of the cookies in the pair and top with the other cookie. Enjoy!