Copycat Little Debbie Oatmeal Creme Pie

Talk about NOSTALGIC, right?! When I told my mom I was recreating a Copycat Little Debbie Oatmeal Creme Pies, she just about FREAKED out. Reason being, that these were our FAVORITE sweet treat in our household growing up. For some reason my mom thought of the other Little Debbie treats, these had to be the healthiest due to the oatmeal in them..haha 🙂 Let’s see how I made these delicious treats love you back! 

Copycat Little Debbie Oatmeal Creme Pies Details!

First of all, did you know that one of our beloved Little Debbie Oatmeal Creme Pies has over 50 ingredients?! Like, what?! Excuse me but there is NO WAY that we need that many. Some of these include artificial coloring like RED 40, high fructose corn syrup and so many more ingredients that we just do not need to be consuming, end of story. Let’s dive into the real, whole food ingredients that I used to make this delicious + nutritious Copycat Little Debbie Oatmeal Creme Pies for you! 

• Flour: The base of the cookie is made with almond flour and gluten free oats. Gluten free organic oats are a great filling, complex carbohydrate and are rich in antioxidants. The almond flour is a great sub for regular flour as it’s both high in protein & fiber and low in carbohydrates. 
• Sweetener: This recipe uses a combination of dates, pure maple syrup, monk fruit and raisins for sweetness. Feel free to sub in monk fruit maple syrup if you would like to lower the glycemic index even more – but the flavor of the pure maple syrup was just worth it for me in these cookies!
• The Filling: For the filling, I used raw unsalted cashews mixed with dates, pure vanilla extract, maple syrup and some water/unsweetened almond milk. Any nut milk will work! The cashews give it a really yummy texture that is delish!
• Special Touches: To really make these like the real Little Debbie Oatmeal Creme Pies, you NEED to use a food processor (or a blender) to combine everything well. It gets the texture just right – trust me. I also used an ice cream scoop that scraped the dough to portion out the cookies to ensure they were all similar size.

I know that I have been a baking feen lately, so hope you take some time to make these Copycat Little Debbie Oatmeal Creme Pies. They are honestly so worth it – I highly recommend! 

Oatmeal Creme Pies

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Serves: 7 Prep Time: 30Minutes Cooking Time: 20Minutes

Ingredients

• COOKIES: (Yields 14 cookies, 7 Oatmeal Cream Pies)
• 1 c old fashioned oats
• 1 c almond flour
• 1 flax egg (1 tbsp flax & 2 tbsp water soaked for 5 minutes)
• 1/2 c monk fruit sweetener
• 1/4 c maple syrup
• 1/4 c raisins
• 1 tsp vanilla
• 1 tsp baking soda
• 1/4 tsp cinnamon
• 1/4 tsp sea salt
• CREME FILLING:
• 3/4 cups raw cashews
• 4 tablespoons cashew water (see directions)
• 4 tablespoons unsweetened almond milk
• 3 dates, pitted
• 1 tbsp maple syrup
• 1/4 tsp vanilla extract
• 1/4 tsp sea salt

Instructions

Oatmeal Cookies: 

1. Preheat oven to 325.
2. Add all cookie ingredients (with the exception of the flax egg) to a food processor. Blend Well.
3. Remove blade from food processor and add in flax egg, mix well with a spatula.
4. Cover two baking sheets with parchment paper.
5. Use an ice cream scoop or a tablespoon to evenly distribute cookies onto the sheet.
6. Flatten each cookie with the back of a spatula so that they are about 1/2 inch thick. Spray or grease spatula with avocado or coconut oil before pressing down every 4ish cookies to ensure they don’t stick.
7. Bake cookies for 20 minutes.
8. Allow cookies to cool – carefully remove from sheet (they may stick easily) to cookie sheet to cool completely. (until room temp.)
9. Once cooled, add cream filling and enjoy!

Cream Filling Directions:

1. Boil a pot of water and add in cashews. Once water is boiling, cover and turn off heat. Allow to sit for 15 minutes covered.
2. Add 4 tbsp of cashew water to the food processor.
3. Drain remainder of water and add cashews, almond milk, dates, vanilla, maple syrup and sea salt. Continue to blend until creamy.
4. Add filling to a plastic baggie or a frosting bag and store in the fridge.
5. Once cookies are cooled, cut slit on the plastic baggie and ice the bottom of one cookie and sandwich with the bottom of another.
6. Repeat with all cookies and enjoy!
7. Store in the fridge in airtight container.