Oatmeal Cream Pies

Oatmeal Cream Pies

Anyone else love the Little Debbie oatmeal cream pies? Probably not as much as I do… Holy Toledo… I can’t get enough of them. Unfortunately, they aren’t the most nutritionally sound…NO WORRIES, though! I’ve developed a recipe that satisfies my craving in a healthy way… AND it packs the protein! HOW? Check the main ingredient… BEANS!


Ingredients for Cookie
  • 1 Tbsp Applesauce
  • 1 tsp Cinnamon
  • 1 tsp Coconut flour
  • 1 Tbsp Greek Yogurt
  • 1/2 Tbsp Honey
  • 1/2 cup Oat flour
  • 1/4 tsp Salt
  • 3-5 Tbsp Stevia
  • 1/4 tsp Vanilla
  • 1 cup White beans
  • Ingredients for Cream Filling
  • 1/2 cup Cool whip light
  • 1/4 cup Greek Yogurt
  • 2 oz Neufchatel cheese
  • 2 Tbsp Stevia
  • Procedure

  • Preheat oven to 350F.
  • Combine all cookie ingredients in food processor. (It should yield a dough-like consistency. If it is too liquid-y, consider adding another tsp of coconut flour to thicken it. If it’s too thick, add a splash of almond milk.)
  • Using a cookie scoop or Tbsp, place spoonfuls of dough on a baking sheet lined with foil and sprayed. Use your fingers to press the dough-balls down into a flat cookie shape. Each should be around 1.5-2
  • Bake cookies for 18-22 minutes, until browned and cooked through.
  • In the meantime, combine all frosting ingredients using a mixer. Store in refrigerator until cookies are cooled.
  • Once cookies are baked and cooled, spread 1 heaping Tbsp of frosting on a cookie, and top with another cookie.
  • Devour!
  • Nutritional Info

    Serving: 1 fully assembled cream pie
    yields 8 servings
    Calories: 75

    • 11g Carbs

    • 2g Fat

    • 3

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