Oatmeal Cream Pies

When I was in 7th grade, I ate a Little Debbie Oatmeal Cream Pie at a minimum of several times a week. Not very healthy, I knowโ€”but hey, allowance money is meant to be spent on soft-oatmeal-cookie-creme-filled-sandwiches. Today’s post is my take on one of my favorite middle school treats!

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When I was finished making these little treats, I asked my husband to try my creation. His words were “Ohhhh yeah. YUM!” This dessert is heavenly. I dressed it up a bit with the addition of boozy raisins. What’s better than a childhood classic with a rum-soaked twist?

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Best of all, these delicious cookie filled sandwiches are gluten-free and vegan! Reading the nutrition facts label on the real deal really makes me cringe, so it’s fun figuring out alternative ways to make treats.

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These cookie filled sandwiches are: soft + chewy + fluffy + dreamy + luxurious. Serve with a tall glass of your favorite milk. Here’s to best after school snack, milk + cookies! Enjoy!

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Oatmeal Cream Pies

  • Author: Homegrown Provisions
  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Total Time: 35 mins
  • Yield: 4-6 1x
  • Category: Dessert
  • Cuisine: Vegan, Gluten-Freen

Description

A delicious take on a childhood favoriteโ€”Little Debbie Oatmeal Creme Pies!


Scale

Ingredients

Oatmeal Cookies

  • 1/4 cup of coconut oil
  • 1/4 Earth Balance Vegan Margarine
  • 3/4 cup of packed brown sugar
  • 1 flax egg (1 tbsp flax meal + 3 tbsp water)
  • 2 tsp. maple syrup
  • 1/4 tsp almond extract
  • 1/4 cup of coconut milk
  • 1 cup gluten-free flour
  • 1 1/3 c gluten-free rolled oats
  • 1 tsp baking soda
  • 1 tsp. cinnamon
  • dash of salt
  • 1/2 cup of raisins soaked in rum

Creme Filling

  • 1 1/2 cup of vegan marshmallows
  • 2 tbsp powdered sugar
  • 1 tbsp Earth Balance Vegan Margarine
  • 1 drop of vanilla extract

Instructions

Oatmeal Cookies

  1. Put raisins in a small bowl and cover with rum. Let them soak as long as you’d like. The longer the better! You can also forgo the raisins all together or opt for booze free raisins!
  2. Preheat the oven to 350 F.
  3. Make the flax egg and set aside.
  4. Cream the Earth Balance and coconut oil together with the brown sugar (about 2 minutes).
  5. Add almond extract, flax egg, coconut milk and maple syrup. Mix well.
  6. In a separate bowl mix the flour, oats, baking soda, salt and cinnamon until well combined.
  7. Add the flour mixture to the “wet ingredients”slowly + mix together.
  8. Drain the rum from the raisins + add fold the raisins into the cookie mixture.
  9. Put tbsps of cookie dough on a baking sheet and bake for about 10 minutes. Makes about 12 cookies.
  10. Place cookies on a cooling rack to finish cooling once baked.

Creme Filling

  1. Place all ingredients into a sauce pan on low heat and stir until marshmallows are soft and melty and ingredients are well combined.

Assembly

  1. Place cooled cookies “face down” on parchment paper (in pairs).
  2. Spoon creme filling (about 1-2 spoonfuls) on one cookie half.
  3. Sandwich the other cookie and viola! You have the perfect little treat!

Notes

Adapted from here

April 3, 2014

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4 Comments

  1. Reply

    Kevin

    April 6, 2014

    Honestly, one of the best cookie desserts I’ve ever had!

    • Reply

      Yvonne Cooper

      April 12, 2014

      I second that!!

  2. Reply

    Helen

    April 11, 2014

    Sounds amazing! I’m going to make these for upcoming summer picnics!

  3. Reply

    Shannon

    April 12, 2014

    thank you!! they really are yummy! what an excellent idea about summer picnics! they keep so well too. ๐Ÿ™‚

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