Healthier Oatmeal Cream Pies
A healthier spin on the classic oatmeal cream pie with chewy cookies and a creamy filling, perfect for snacks and desserts.
Ingredients
For the Cookies
- 1 cup rolled oats Use whole rolled oats for the best texture.
- 1/2 cup whole wheat flour Can substitute with gluten-free flour if desired.
- 1/2 teaspoon baking soda Helps the cookies rise.
- 1/2 teaspoon ground cinnamon For added flavor.
- 1/4 teaspoon salt Enhances flavor.
- 1/2 cup natural sweetener (honey or maple syrup) Choose your preferred sweetener.
- 1/4 cup unsweetened applesauce For moisture and sweetness.
- 1/4 cup coconut oil, melted Can substitute with other oils.
- 1 teaspoon vanilla extract Adds flavor.
For the Filling
- 1/2 cup vanilla Greek yogurt Use for a creamy filling.
Optional Add-Ins
- variable raisins, chocolate chips, or chopped nuts Add for extra texture and flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, combine rolled oats, whole wheat flour, baking soda, cinnamon, and salt. Stir until mixed well.
- In another bowl, whisk together the natural sweetener, applesauce, melted coconut oil, and vanilla extract until smooth.
- Gradually incorporate the dry mixture into the wet mixture, stirring until just combined. If desired, fold in any optional ingredients like nuts or chocolate chips.
- Using a spoon, scoop out portions of dough onto the prepared baking sheet, spacing them adequately apart.
- Bake for around 10-12 minutes, or until golden but still soft.
Filling and Assembly
- Allow the cookies to cool completely.
- Meanwhile, mix the Greek yogurt with a bit of sweetener to taste for the filling.
- Once cool, spread the filling on one cookie and top it with another to create a cream pie sandwich.
Notes
Store in an airtight container at room temperature for up to three days or refrigerate for about a week. Reheat gently if desired.