If you love store-bought Little Debbie oatmeal creme pies, you're going to fall head-over-heels in love with this super-easy copycat version! They taste even better than store-bought!
Prep Time 30minutes
Cook Time 10minutes
Total Time 40minutes
Servings 7oatmeal creme pies
1-1/4cupswhite whole wheat flour
Prepare the cookies: Preheat oven to 350F. Line a baking sheet with parchment paper. Set aside.
Place butter and coconut sugar in a stand mixer, fitted with a paddle attachment. Beat butter and sugar on medium speed until creamy. Beat in molasses, egg, and vanilla until combined. In a large bowl, combine oats, flour, baking soda, salt, and cinnamon. Add dry mixture to liquid mixture, beating on medium speed until a dough forms.
Roll dough into 1-in balls and place on prepared baking sheet. Bake cookies at 350F 9-10 minutes or until cookies are just starting to brown. (cookies will appear very soft) Cool cookies on baking sheet 10 minutes, before transferring to a wire cooling rack to cool completely.
Prepare the creme filling: Place 2 tablespoons water in a stand mixer, fitted with a whip attachment. Dissolve gelatin in water. Set aside. Whisk remaining water, honey, and salt together in a small saucepan. Stir over medium heat until liquid registers 245F degrees (do not go over 245F)
Slowly drizzle hot liquid into water/gelatin mixture. Beat mixture on high speed 5-6 minutes, or until mixture is smooth and creamy. Beat in vanilla.
Working quickly, place about 2 tablespoons filling on a cookie and top with another cookie. 'Smoosh cookies down to spread filling. Repeat with remaining cookies and filling.
Store oatmeal creme pies in refrigerator up to 3 days.