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Oatmeal Cream Pies

Another childhood favorite on mine are Little Debbie's oatmeal cream pies...big shocker there! What little debbies didn't I eat?!


Don't get me wrong, I am all about a good LD oatmeal cream pie, but the homemade version is just so so good. You should also be excited because these are ready in less than an hour...winner winner oatmeal cream pies for dinner!


Let's not forget that the cream cheese buttercream takes these cream pies to the next level. Although, if cream cheese isn't your thing, you can substitute the cream filling from my zebra cakes, or substitute your favorite frosting. For dairy or gluten free, check out the recipe notes at the bottom of this page.


Please share if you make these, I'd love to see your creations!!


XO, Elinor

OATMEAL CREAM PIES

yield: 10 cream Pies | ready in less than 1 hour

T H E C R E A M P I E S

  • 1/2 cup butter (room temp)

  • 1/2 cup coconut sugar

  • 1/4 cup maple syrup

  • 2 tbsp cane sugar

  • 1 large egg

  • 1 tsp vanilla paste

  • 1/2 tsp salt

  • 1 tsp pumpkin pie spice

  • 1 tsp baking powder

  • 1 cup whole wheat flour

  • 1 cup old fashioned oats

  • 1 cream cheese butter cream


M E T H O D

  1. Dump your butter, coconut sugar, maple syrup, cane sugar, egg, and vanilla into a bowl and mix. Mix until pale and fluffy.

  2. Add salt, baking powder, flour, and oats. Mix until everything is incorporated.

  3. Scoop 2 tbsp balls of dough and place on a parchment/silpat lined baking sheet. Chill for about 30mins in the freezer (helps keep cookie shape & fluff).

  4. Preheat oven to 350 F. Line a baking sheet with parchment or a silpat. Evenly space cookies, I suggest ~8 cookies per baking sheet so they have plenty of space to spread.

  5. Bake at 350 F for 11-14 mins. Cool for 10mins before removing from baking sheet.

  6. Eat as is, with a powder dusting, or make sandwiches using a delish cream cheese buttercream ("The Filling" below).


T H E F I L L I N G

- 4 tbsp shortening

- 4 tbsp butter

- 2 tsp vanilla paste or extract

- 1/2 tsp salt

- 2-3 tbsp heavy cream

- 4 oz cream cheese

- 2 cups powdered sugar

  1. Add all ingredients except powdered sugar to a mixer with whisk attachment. Slowly build up to med-high speed, mix for 3 mins until pale & fluffy. Scrape down the sides to make sure everything is evenly mixed.

  2. Increase speed to high and mix for 2 additional minutes. In the end it should be super light and fluffy. If buttercream is stiff, add 1 tbsp of heavy cream or if it is runny add 1/4 cup of powdered sugar until your desired consistency is achieved.

RECIPE NOTES

**number of cream pies will vary based on shape and size of cookies.

  • STORAGE: oatmeal cream pies last 2 weeks at room in the fridge or 3 months in the freezer. Extra cream filling can be store in the fridge for 2 weeks of freezer for 3 months. Thaw at room temp & mix using an electric mixer for 1-2 minutes until fluffy and spreadable.

  • SHORTCUT(S): use store bought frosting if you prefer not to make your own.

  • SUBSTITUTIONS: sub all purpose flour for whole wheat flour. Agave or honey for the maple syrup. Brown sugar for coconut sugar. Cinnamon for pumpkin pie spice. Vanilla extract for vanilla bean paste.

  • GLUTEN FREE: sub GF all-purpose 1:1 flour for whole wheat flour. Make sure Oats are GF certified.

  • DAIRY FREE: use a flax egg + vegan butter in the cookies; for frosting use your fav store bought or sub cream cheese + heavy cream + butter for your favorite dairy free alternatives.

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