Mini Copy Cat Little Debbie Oatmeal Creme Pie Cookies
October 4, 2023
easy
When I was growing up one of my favorite childhood memories from school was opening my lunch box and seeing a Little Debbie Oatmeal Creme Pie! The chewy oatmeal cookies and delicious powdered sugar vanilla icing was the best combo to give me a little pick me up to finish the school day. It was truly a childhood favorite not just of mine but I’m sure to many of you as well.
I was at the store the other day and saw a huge family size box of them! We have gluten sensitivities in our house but I turned them over to read the ingredients and I was floored at how long the list was! Most of the ingredients I couldn’t even pronounce. One of our favorite things to do here is to make the classics into a healthier homemade version and so this week I did just that. This copy cat homemade oatmeal creme pie recipe is one that checks all the boxes for flavor and uses simple ingredients!
I have not tried these with a gluten free flour but I bet it would work well if you used a 1-1 mix. We use einkorn flour in these cookies as we do so well with this low gluten grain. But there is a conversion in the recipe if you opt to use regular all purpose flour. I love using coconut sugar as well! It has small amounts of soluble fiber so it won’t spike blood sugar quite as much as cane sugar. But you could also sub in brown sugar or cane sugar as well, I would just decrease the amount as suggested in recipe. Regular sugar packs a bit more of a sweetness punch than coconut sugar.
I love using gluten free oats in these mini copy cat Little Debbie Oatmeal Creme Pies well! You can find my favorite brand of oats here! Bobs Red Mill is also a readily available gluten free option. For this recipe quick oats are great but if you have old fashioned just process them in food processor for a few seconds in a blender. For the powdered sugar I love to use an organic brand as it uses tapioca instead of corn starch and tends to not be quite as sweet! Just make sure to sift it well and remove all clumps!
These homemade oatmeal cream pies are going to be a new requested favorite in your kids lunches! You can make a double or triple batch and freeze in an airtight container to save yourself some time during the week! Just leave the sandwich cookies out on the counter to let them come to room temperature or toss in their lunches frozen and they should be good to go by lunch time!
Cookie Ingredients
- Einkorn Flour (or Regular Flour)
- Quick Oats (or pulse old fashioned oats in food processor)
- Molasses
- Baking Soda
- Coconut Sugar (can use cane or light brown sugar too)
- Salt
- Butter, room temperature
- Maple Syrup
- Eggs
- Vanilla
Creme Filling Ingredients
- Butter, room temperature
- Vanilla Extract
- Salt
- Organic Powdered Sugar
To start, preheat oven to 350. Then, grab a large mixing bowl and add the dry ingredients for cookies except sugar. Mix flour, oats, baking soda, and salt well to remove clumps with a whisk. Next, in another large bowl add the butter and sugar. Use a hand mixer or you can add to a bowl of a stand mixer and mix with the paddle attachment . Mix room temperature butter and sugar on medium speed until fluffy. Then turn off mixer and add eggs, vanilla, maple syrup, and molasses. Mix again on medium speed until all wet ingredients are well incorporated.
Add the dry ingredients in to the wet ingredients and with mixer on low speed incorporate until you see no dry clumps. Do not overmix! Once done, grab a baking sheet and parchment paper. To finish, scoop out the cookies onto the baking sheet. You can do mini versions and add 1-2 tbsp of cookie dough to sheet or you can do large sized using a 1/4 c measure. Make sure to leave enough space in between cookies as they will spread a bit. Bake at 350 degrees Fahrenheit for 7-8 minutes. You want these still very soft and chewy, not overbaked! So watch them closely!
Once they come out of the oven, the trick to getting them to stay the same round shape as soon as they come out of the oven you can use a biscuit cutter or a glass and place over the cookie. Move it around the edge in a circular motion to keep them in a perfect circle! You can watch how to do that here!
Keep scooping and cooking until all cookies are baked and reshaped. Allow them to cool completely on a wire rack. You want them cold! If they are warm, the creme filling will melt off. While waiting for them to cool, in a small bowl add butter, powdered sugar, salt, and vanilla. With a mixer on medium speed whip until the filling is fluffy and icing like. Spoon the fluffy filling into a piping bag or you can use a ziploc bag and snip a hole in the end. Either will work well!
Once cookies are cooled, take one half and dollop a the creme filling into the center of the cooking by gently squeezing the piping bag. Add another of the soft oatmeal cookies on top and gently press down.
This really is the perfect cookie recipe and such a classic childhood treat! Little Debbie oatmeal creme pies will live on forever as one of my all time favorites but I love feeling better about the clean and simple ingredients in these that I give my own kids! Happy Baking! I hope you love these so much!
Mini Copy Cat Little Debbie Oatmeal Creme Pie
Ingredients
Cookie Ingredients
- 1.5 c Einkorn Flour or 1 1/4 c Regular Flour
- 1/2 c Quick Oats or pulse old fashioned oats in food processor
- 1 tbsp Molasses
- 3/4 tsp Baking Soda
- 1.5 c Coconut Sugar can use1 c cane or light brown sugar too
- 1 tsp Salt
- 1/2 c Butter room temperature
- 2 tbsp Maple Syrup
- 2 Eggs
- 1 tsp Vanilla
Creme Filling Ingredients
- 1/2 c Butter room temperature
- 1 tsp Vanilla Extract
- 1 pinch Salt
- 1 c Organic Powdered Sugar
Instructions
- To start, preheat oven to 350. Then, grab a large mixing bowl and add the dry ingredients for cookies except sugar. Mix flour, oats, baking soda, and salt well to remove clumps with a whisk. Next, in another large bowl add the butter and sugar. Use a hand mixer or you can add to a bowl of a stand mixer and mix with the paddle attachment . Mix room temperature butter and sugar on medium speed until fluffy. Then turn off mixer and add eggs, vanilla, maple syrup, and molasses. Mix again on medium speed until all wet ingredients are well incorporated.
- Add the dry ingredients in to the wet ingredients and with mixer on low speed incorporate until you see no dry clumps. Do not overmix! Once done, grab a baking sheet and parchment paper. To finish, scoop out the cookies onto the baking sheet. You can do mini versions and add 1-2 tbsp of cookie dough to sheet or you can do large sized using a 1/4 c measure. Make sure to leave enough space in between cookies as they will spread a bit. Bake at 350 degrees Fahrenheit for 7-8 minutes. You want these still very soft and chewy, not overbaked! So watch them closely!
- Once they come out of the oven, the trick to getting them to stay the same round shape as soon as they come out of the oven you can use a biscuit cutter or a glass and place over the cookie. Move it around the edge in a circular motion to keep them in a perfect circle! You can watch how to do that here!
- Keep scooping and cooking until all cookies are baked and reshaped. Allow them to cool completely on a wire rack. You want them cold! If they are warm, the creme filling will melt off. While waiting for them to cool, in a small bowl add butter, powdered sugar, salt, and vanilla. With a mixer on medium speed whip until the filling is fluffy and icing like. Spoon the fluffy filling into a piping bag or you can use a ziploc bag and snip a hole in the end. Either will work well!
- Once cookies are cooled, take one half and dollop a the creme filling into the center of the cooking by gently squeezing the piping bag. Add another of the soft oatmeal cookies on top and gently press down.
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