Oatmeal Creme Pie Dupe

We make our Homemade Oatmeal Creme Pie Dupes with cleaner ingredients and no preservatives for a better nostalgic treat. They capture the chewy oatmeal cookie texture and creamy filling of the original, but with a focus on wholesome ingredients you can feel good about. This easy recipe allows you to recreate this classic dessert at home, avoiding the processed ingredients and artificial flavors found in store-bought versions. Enjoy the satisfying combination of soft oatmeal cookies and a luscious, homemade creme filling. These oatmeal creme pies are perfect for a sweet treat, a lunchbox surprise, or a comforting dessert any time of year. They’re a fun and delicious way to enjoy a childhood favorite with a healthier twist.

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Oatmeal Creme Pie Dupe

Total Time35 minutes mins

Course: Dessert

Cuisine: American

Servings: 12

Ingredients

Cookie Ingredients

• 1 cup Butter
• 1 1/2 cup Granulated sugar (can use a combo of cane and coconut sugar if desired)
• 2 tbsp Molasses
• 2 Eggs
• 1 tsp Vanilla
• 2 1/2 cup Einkorn flour (can use gf or all purpose, see note for ratios)
• 1/2 cup Oat flour
• 1/2 cup Old fashioned oats
• 1 tsp Baking soda
• 1 tsp Salt

Crème Filling Ingredients

• 1/2 cup Butter
• 1 tsp Vanilla extract
• 1 pinch Salt
• 3 cup Powdered sugar
• 1/4 cup Milk

Instructions

Make Cookies

• Preheat oven to 350.
• In mixing bowl, or bowl of stand mixer add 1 cup Butter and 1 1/2 cup Granulated sugar. Beat until creamed, about 2-3 minutes.
• Then add in 2 Eggs, 2 tbsp Molasses, and 1 tsp Vanilla. Beat well for 2-3 minutes until fluffy looking and light in color.
• Turn off mixer, then add in 2 1/2 cup Einkorn flour, 1/2 cup Oat flour, 1/2 cup Old fashioned oats, 1 tsp Baking soda, 1 tsp Salt. Beat until ingredients are incorporated, do not overmix.
• Wet hands, grab about 2 tbsp of dough, roll into a ball, and place on sheet tray. Leave about 1-2 in between cookies.
• Once cookies are shaped, bake at 350 for 12-15minutes. Remove from oven and allow to cool completely on a wire rack.

Icing

• Add 1/2 cup Butter room temperature, 3 cup Powdered sugar, 1 pinch Salt, 1 tsp Vanilla extract, and 1/4 cup Milk in a bowl. Beat with a hand mixer until combined. 
• Once cookies are cooled, add about 2-3 tbsp of icing onto 1 cookie, spread evenly, then add a top. Continue until all cookies are made into a sandwich.
• Store in the fridge for up to 1 week. Enjoy

Notes

Storage

• Store in fridge for up to 5 days in an airtight container or ziploc bag

Gluten Free Options (oats)

• Use gf oats and sub einkorn flour for gf flour to make this GF

Powdered Sugar

• 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!

All Purpose/GF Flour Ratios

• Start with 2 cups of either all purpose or gf. Can add 1/4 cup more if looking too wet but shouldn't need much more than that!