healthier oatmeal cream pies (GF & DF)

Healthier Oatmeal Cream Pies: the healthy dessert you never knew you needed! These little sandwich cookies are so delicious and made with real ingredients. The cookie is made from oats, ghee, coconut sugar, maple syrup, eggs, and more. The cream filling is made by carefully whipping coconut cream into a perfectly fluffy, dairy-free whipped cream.

You can absolutely eat these oatmeal cookies as is and leave out the filling. Or, if you prefer to not use coconut whipped cream as the filling, there many different options you can choose from- all being delicious! I can’t wait to hear if you love these as much as I do 🙂

healthier oatmeal cream pies

options for making your healthier oatmeal cream pies:

Cookies Only: You can of course just make the cookies and skip the filling- these cookies are incredible on their own. You could also add chocolate chips or raisins to them too!

Coconut Cream Filling: Follow the recipe as written 🙂

Cool Whip Filling: A simple and low calorie option is using store-bought cool whip in the center.

Ice Cream Filling: I haven’t tried this yet, but I imagine filling these oatmeal cookies with dairy-free vanilla ice cream is AMAZING. Let me know if you try it!

important notes for making your healthier oatmeal cream pies:

For Coconut Cream:

  1. Carefully follow the instructions below for making the coconut whipped cream. This can be a tricky process depending on what brand of coconut cream you use. I recommend using coconut cream if you can find it, but canned coconut milk will work as well. If using canned coconut milk, make sure to get a thick, full-fat version- not “light” coconut milk. Coconut milk from a carton (not canned) unfortunately won’t work for whipped cream.
  2. Refrigerating the can of coconut milk/cream for 24 hours is absolutely necessary. If it is too warm, it will not whip. Ideally, you want the cream to be completely solid when removing it from the can. I like to keep a can in my fridge at all times because I use coconut cream in many different recipes.
  3. When removing the cream from the can, be very careful not to scoop too hard so you don’t get any coconut water. If the coconut water gets mixed into the cream, it won’t whip as well or at all.
  4. When buying coconut milk/cream, grab more than one can just in case. Refrigerate all of them so you are prepared if the cream gets any water mixed in. The cans of coconut milk are very inexpensive!
  5. Lastly, if the process of whipping coconut cream seems like too much, you can ALWAYS use cool whip, store-bought whipped cream, regular heavy whipping cream, or even dairy-free vanilla ice cream as the filling. All of these are delicious options!

For more tips for whipping coconut cream, there is an incredible comprehensive list of tips & brands here from the Minimalist Baker.

For the Cookies:

  1. If you don’t have oat flour, don’t worry! You can easily throw some oats in the blender and pulse until fine to make your own. Be sure to measure your oat flour after blending to one full cup.
  2. Chill the dough for up to 1 hour. When baking with coconut sugar, it’s important to chill the dough so it solidifies more before baking.
  3. Use a room temperature egg. This helps the ingredients mix together better before chilling. TIP: if you forget to set out your egg, run it under warm water for a minute or so. Easy as that!

substitutions:

Technically, you can substitute coconut oil for ghee in this recipe but I highly recommend still using ghee because of the flavor. The ghee and coconut sugar combination make an incredibly delicious, buttery cookie dough that shouldn’t be changed in my opinion. If you’d prefer, regular butter or vegan butter will work as well!

I can’t have coconut, what do you recommend instead?

Well, first let me say that after these oatmeal cream pies sit in the fridge- you really don’t taste the coconut flavor all that much. But, if you don’t like coconut or can’t have coconut, don’t fret! You can ALWAYS use cool whip, store-bought whipped cream, regular heavy whipping cream, or even dairy-free vanilla ice cream as the filling. All of these are delicious options! Do what works best for you 🙂

Healthier Oatmeal Cream Pies

Lexi Finke
A healthier take on classic oatmeal cream pies. Made with whole oats, naturally sweetened, and filled with a delicious coconut cream.
No ratings yet
Prep Time 1 hr
Cook Time 10 mins
Total Time 1 hr 10 mins
Course Dessert
Cuisine American
Servings 16 cookies (8 pies)
Calories 123 kcal

Equipment

  • Hand Mixer or Stand Mixer

Ingredients
  

For Cookies:

  • 1 cup whole oats
  • 1 cup oat flour
  • 1 large egg room temperature
  • 1/4 cup ghee room temperature
  • 1/2 cup coconut sugar leveled
  • 3 tbsp pure maple syrup
  • 1 tsp vanilla extract
  • 2 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1/2 tsp salt

For the Filling:

  • 1- 14 oz can coconut cream (or coconut milk, thick not light) chilled for 24 hours
  • 1 tbsp coconut sugar
  • 1/2 tsp vanilla extract

Instructions
 

  • Start by mixing the dry ingredients in a medium to large-sized bowl. This includes oats, oat flour, baking soda, baking powder, cinnamon, and salt. Set aside.
  • In a large bowl, lightly beat together the coconut sugar, ghee (room temperature), maple syrup, and vanilla extract using a large spoon. Then add in the egg and continue to mix until all wet ingredients are well incorporated.
  • Add the dry ingredients to the large bowl of wet ingredients. Mix until the cookie dough forms and everything is well incorporated. Cover the bowl and chill the dough for 1 hour (longer if needed, up to 24 hours).
  • After chilled, portion the cookies into evenly sized 1 inch balls. Round the balls with your hands to ensure they are even.
  • Place cookies on a lined baking sheet and bake at 350 degrees for 10-12 minutes. My oven was perfect at 10 minutes. Remember, your cookies will continue to bake on the sheet so pull from the oven when they are slightly doughy to continue cooking as they cool.
  • Allow the cookies to cool completely. Once cooled, fill the cookies with the coconut cream, whipped cream of your choice, or even ice cream! This recipe makes 16 cookies and 8 sandwich cookies.

For the Filling:

  • Place the can of coconut cream in the refrigerator for 24 hours, or at the very least overnight. This is very important to get the desired consistency. I usually keep a can of coconut cream chilling in the fridge at all times instead of storing them in the pantry. See above for more tips on using coconut cream.
  • About 30 minutes before whipping your cream, add a medium/large bowl and the beaters (to the hand mixer) to the freezer to chill. This is an extra step but will make sure your cream thickens as it's beating.
  • Add your coconut cream to the chilled mixing bowl. Make sure to carefully remove it from the can and ONLY get the cream, not the coconut water. After chilling the can, the cream and coconut water should separate, leaving the cream on top and water on the bottom.
  • Using a hand mixer or stand mixer, beat the coconut cream for 5 minutes or until fluffy. Once the cream has whipped up, add the vanilla extract and coconut sugar to sweeten. Beat until incorporated.
  • Add your whipped coconut cream from the bowl to a ziplock bag. (TIP: place the ziplock bag in a small glass to get all the cream to the bottom corner). Snip the corner and pipe the cream onto one cookie. Sandwich the other cookie and enjoy!
  • Store the coconut cream & oatmeal cream pies in the refrigerator after making.

Notes

  1. See the above tips for more information on whipping coconut cream. Keep in mind that every brand of coconut cream will work differently, so be sure to follow the instructions carefully. 
  2. If whipping the coconut cream is too much work, you can also use cool whip, store-bought whipped cream, whipped cream with heavy cream (with dairy), or even dairy-free vanilla ice cream in the middle.
  3. Refrigerate the coconut cream after making. Store the cream pies in the refrigerator. 

Nutrition

Serving: 1cookie (1 pie = 2 cookies)Calories: 123kcalCarbohydrates: 18.3gProtein: 1gFat: 4.3g
Keyword healthier oatmeal cream pies, healthy dessert recipe, healthy desserts, heatlhy cream pies, oatmeal cream pie
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