Whisk really well until ingredients are well incorporated. In a separate mixing bowl, combine almond butter, maple syrup, molasses, vanilla and almond milk.Whisk until ingredients are really well combined. In one of the mixing bowls, combine old fashioned oats, oat flour, gluten-free flour, baking powder, salt, nutmeg and cinnamon.Preheat the oven to 350F and prepare a baking sheet by lining it with parchment paper or a silicon baking mat.Best stored in the fridge for about an hour so the frosting hardens and is easier to enjoy! Sandwich the frosting in between two oatmeal cookies and set aside. Add in powdered sugar, almond milk and vanilla to the mixture and start on low speed and work your way up to high speed. While the cookies are cooling, start to make the buttercream frosting for the center.Īdd slightly cooler then room temperature butter to an electric mixer and whisk on high speed for 2-3 minutes or until butter is light and fluffy. Remove from oven and allow the cookies to cool for 5-7 minutes before moving to a cooling rack. These cookies will spread only slightly during the baking time, so you want them to be a great shape and relatively the same size going in.īake the cookies for 14 minutes. Batter will be slightly sticky, that’s okay! Using your fingers, flatten the tops of the cookies and form into a round shape. Then, using a cookie scoop, scoop about 1.5-2 Tbsp worth of batter and place onto the baking sheet. Pour the dry ingredients into the wet and using a spatula, mix until the oatmeal cooke dough starts to form. In a separate mixing bowl, combine almond butter, maple syrup, molasses, vanilla and almond milk. In one of the mixing bowls, combine old fashioned oats, oat flour, gluten-free flour, baking powder, salt, nutmeg and cinnamon. To start, preheat the oven to 350F and prepare a baking sheet by lining it with parchment paper or a silicon baking mat. The longest part is waiting for the cookies to cool down. Making this oatmeal cream pies is simple and fast! From start to finish you will be enjoying an oatmeal cream pie in just about an hour. The reason being is because you want to beat the butter on high speed so it will be fluffy and light! I recommend using an electric whisk to make the buttercream frosting for the center. Oatmeal Cream Pies is such an easy recipe to make! You won’t need any fancy kitchen tools to complete this recipe, just a few supplies and you’ll be on your way. First and foremost, this recipe is vegan! compared to the original recipe, there is milk, eggs, and a bunch of modified ingredients that you normally would not want to consume.įor this recipe we will be using a short list of whole food ingredients like old fashioned oats, gluten-free flour, almond butter and maple syrup. That will not be the same case with the recipe. Now if we take a look at the ingredient list on Little Debbies Oatmeal Creme Pie’s, you will see a long long list of a bunch ingredients, most that I can’t even pronounce. Now that i’m older, I care about the ingredients i’m consuming, so I knew I needed to remake that cookie recipe but with better-for-you ingredients. I think I nailed it right on the head with this one. I remember eating Little Debbie Oatmeal Creme Pies as a child and marveling at the melt-in-your-mouth taste. In the past I have done a remake of Samoa Girl Scout Cookies, LoftHouse Sugar cookies, and now Oatmeal Cream Pies! I’m feeling all sorts of nostalgia as I write this blog post. One of my favorite things to do is take one of my childhood treats and re-make it with a lovely delite twist.

Oatmeal cream pie