One of my favorite things to do is take one of my childhood treats and re-make it with a lovely delite twist. 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.

I remember eating Little Debbie Oatmeal Creme Pies as a child and marveling at the melt-in-your-mouth taste. 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.

Ingredients in oatmeal cream pies

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. That will not be the same case with the recipe. 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.

For 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. Nothing funky over here!

• old fashioned oats
• oat flour
• gluten free flour
• baking powder
• salt
• cinnamon
• almond butter
• maple syrup
• nutmeg
• molasses
• vanilla
• almond milk

Kitchen tools needed to make this recipe

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. I recommend using an electric whisk to make the buttercream frosting for the center. The reason being is because you want to beat the butter on high speed so it will be fluffy and light!

• two mixing bowls
• baking sheet
• parchment paper or silicon baking mat
• electric mixer or electric whisk

How to make oatmeal cream pies

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 longest part is waiting for the cookies to cool down.

To start, preheat the oven to 350F and prepare a baking sheet by lining it with parchment paper or a silicon baking mat.

In one of the mixing bowls, combine old fashioned oats, oat flour, gluten-free flour, baking powder, salt, nutmeg and cinnamon. Whisk until ingredients are really well combined. Set this mixture aside.

In a separate mixing bowl, combine almond butter, maple syrup, molasses, vanilla and almond milk. Whisk really well until ingredients are well incorporated.

Pour the dry ingredients into the wet and using a spatula, mix until the oatmeal cooke dough starts to form. Allow to sit for a few minutes.

Then, using a cookie scoop, scoop about 1.5-2 Tbsp worth of batter and place onto the baking sheet. Batter will be slightly sticky, that’s okay! Using your fingers, flatten the tops of the cookies and form into a round shape. 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.

Bake the cookies for 14 minutes. Remove from oven and allow the cookies to cool for 5-7 minutes before moving to a cooling rack.

While the cookies are cooling, start to make the buttercream frosting for the center.

Add 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. Add in powdered sugar, almond milk and vanilla to the mixture and start on low speed and work your way up to high speed.

Sandwich the frosting in between two oatmeal cookies and set aside. Best stored in the fridge for about an hour so the frosting hardens and is easier to enjoy!