Healthier Oatmeal Cream Pies
Do you remember Little Debbie Oatmeal Creme Pies? Here is a healthier version made with gluten-free whole grains, high quality fats, and blood sugar balancing sweeteners.
Equipment
- mixing bowl
- Cookie sheets
- Hand beater or large whisk
Ingredients
For the cookies
- 1 egg beaten
- ⅓ cup almond butter
- 3 tablespoons maple syrup
- 2 tablespoons melted coconut oil
- 1 teaspoon vanilla extract
- 1 cup rolled oats gluten-free if needed
- ⅓ cup oat flour or sub with almond flour or brown rice flour
- ¼ cup coconut sugar
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- ½ teaspoon sea salt
For the frosting
- ½ cup grass-fed or vegan butter room temperature
- ½ cup powdered monk fruit or regular powdered sugar
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 350 ℉. Line two cookie sheets with parchment paper.
- In a large bowl, combine the egg, almond butter, maple syrup, melted coconut oil, and vanilla extract. Whisk until creamy.
- In a separate medium bowl, combine the oats, oat flour, coconut sugar, cinnamon, baking soda, and sea salt. Stir to blend.
- Add the dry ingredients to the bowl with the wet ingredients, and stir or beat until a cookie dough is formed.
- Using a cookie scoop or large spoon, gather two tablespoons and drop the dough into balls on the cookie sheet, spacing at least 3 inches apart (cookies will spread). Bake for 10 minutes. Allow the cookies to cool on the cookie sheet for about 10 to 15 minutes before transferring to a wire rack to cool completely.
- Meanwhile, make the frosting. In a medium or large bowl, combine the softened butter and powdered monk fruit. Use a hand beater to blend until fluffy, about 30 seconds to 1 minute, intermittently scraping down the sides of the bowl and beating again until needed. Add the vanilla extract and beat again until just incorporated.
- To make the cream pies, spoon frosting on top of one cookie near the edge and place a second cookie on top, pressing gently. Continue to do this until all of the cookies have been sandwiched together.
- Store cookies at room temperature for up to 3 days, or int he refrigerator for up to 1 week. Frosting will harden when chilled, but will still be delicious!