Oatmeal Cookie Cream Pie

Oatmeal Cookie Cream Pie

The recipes here is for the filling for the oatmeal cream pies. If you are looking for the cookie recipe is right here to get you started.

This a copycat version of Little Debbie’s Oatmeal Cream Pies which is low carb, keto and gluten free. I was at the grocery store last week and passed by all those goodies like cream pies, Twinkies and Swiss Rolls that I almost bought it. I really wanted some but I didn’t. When I did come home I thought maybe I can make my own version with less sugar, low carb, keto and gluten free.

To make these cookies I used a 2″ circle cutter and maybe I could’ve been smaller but what they heck why not go big on those cookies.

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Oatmeal Cookie Cream Pie

The cookie recipe for these cookies is right HERE

keto "oatmeal" cookies
keto “oatmeal” cookies

When you look at the previous post to make the cookies remember to create that oatmeal flake look I used organic coconut flakes and thinly sliced almonds in the my recipe. I used my Ninja food processer and combine the ingredients well. It makes 24 cookies but I made them huge this time and made 16 cookies. Pulse the ingredients a few times until you see it looks like “oatmeal” then mix the well the wet ingredients to the dry ingredients. You will need to set the dough for 30 minutes or it won’t set and fall apart on you.

This recipe is great for people who’s food lifestyle is Keto, Low Carb, Gluten Free, Dairy Free and Vegan. You just have to adjust the recipe for you.

  • To substitute the butter replace with dairy free butter or vegan substitute version
  • To replace the egg , use egg replacer and 1 Tbsp. of almond milk with it
  • You can omit Xanthan gum for the cookies to be chewier but I love the crispiness of them
  • Roll the dough between to sheets of parchment paper because its a sticky dough
  • Set dough in the refrigerator for 30 minutes or the dough will fall apart or crack during baking

Let them cool for 10 minutes, they will very soft in the beginning but as they get cooler, they will harden and easier to use.

While the cookies are cooling, you can make the filling for the cream pie. I have two versions for you to go with this recipe.

I hope you like and let me know what you think of them.

Buttercream Filling I

Recipe by Lucy ChesnaCourse: DessertDifficulty: Moderate
Servings

24

servings
Prep time

15

minutes
Cooking time

45

minutes
Calories

156

kcal
Total time

1

hour 

This cream filling is keto and gluten free

Ingredients

  • 3/4 cups butter, softened

  • 1 1/2 cups powered sugar substitute

  • 1 tsp. vanilla extract

  • 3 Tbsp. heavy cream

  • Pinch of salt

Directions

  • In a small bowl, using a hand mixer or other mixer, blend the butter till its fluffy
  • Add the powered sugar slowly into the mixture till its all incorporated
  • Then add the vanilla extract and heavy cream. You can add more heavy cream if you feel you need to change the texture of the filling

Buttercream Filling II

Recipe by Lucy ChesnaCourse: DessertDifficulty: Moderate
Servings

24

servings
Prep time

15

minutes
Cooking time

45

minutes
Calories

156

kcal
Total time

1

hour 

The cream filling is dairy free, gluten free, vegan and vegetarian

Ingredients

  • 3/4 cups vegan or dairy free butter, softened

  • 1 1/2 cups powered sugar substitute

  • 1 tsp. vanilla extract

  • 2-3 Tbsp. Aquafaba (chickpea water from the can)

  • Pinch of salt

  • 1 Tsp. cream of tartar

Directions

  • In a small bowl, using a hand mixer or other mixer, blend the butter till its fluffy
  • Add the powered sugar slowly into the mixture till its all incorporated. Then add the vanilla extract. Set aside
  • In a bowl add the aquafaba and cream of tartar, mix until it create soft peaks
  • Fold that to the rest of the ingredients and mix well

After you make your cream filling than grab your frosting bag, disposable icing bag or a Ziplock bag to pipe your frosting. Squeeze a good amount on one of the cookie then grab another cookie to cover it. You can serve it or put in the refrigerator to set a little more. They are good up to 7 days in a closed container in the refrigerator.

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