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 optional for sweetness. You could sub extra stevia
1/2 cup Oat flour
1/4 tsp Salt
3-5 Tbsp Stevia I used 3 and they weren’t as sweet to complement the frosting, so add more if you want them really sweet! Taste your batter, but keep in mind they are less sweet after cooking
1/4 tsp Vanilla
1 cup White beans cannellini beans
Ingredients for Cream Filling
1/2 cup Cool whip light or sub more yogurt and add a bit of honey
1/4 cup Greek Yogurt
2 oz Neufchatel cheese room temperature
2 Tbsp Stevia adjust to taste
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.
Serving: 1 fully assembled cream pie
yields 8 servings