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Fancier Oatmeal Cream Pies

Growing up, I loved Little Debbie's Oatmeal Creme Pies. The cookies were soft and chewy, and the cream was just the right amount of sweet for my young palette. I can't remember the last time I had one, but once I made this buttercream, an oatmeal cookie was the next logical step.

These cookies are the same chewy oatmeal cookie you know and love, just upgraded with a cinnamon ginger buttercream! I decided to make these into giant cookie sandwiches (like the original) but you could also make 16 smaller cookies out of the batch and top each with a swirl of buttercream.

Tip: use fresh ginger--the powder just won't cut it here. It has a wonderful flavor, and the moisture helps the buttercream to combine.

Also, LET YOUR COOKIES COOL COMPLETELY. If you don't, the buttercream will melt and slide all over the place and then you'll be left with a drippy mess.

With all that being said, these cookies really only take 30 minutes to make, plus another 5-10 to assemble once cooled. They're sure to be a hit at your next bake sale! Enjoy!

Fancier Oatmeal Cream Pies


  • 1 cup oats

  • 1 cup almond flour

  • 1/4 C + 2 tbsp coconut sugar/brown sugar

  • 1 egg

  • 1/4 C coconut oil, melted

  • 1/2 tsp baking powder

  • 1/2 tsp baking soda

  • 1/2 C unsalted butter, at room temperature

  • 2 C powdered sugar

  • 1 tbsp almond milk

  • 3 tbsp fresh grated ginger

  • 1 tbsp cinnamon


1. Preheat your oven to 350 degrees F. In a medium bowl, mix together the oats, almond flour, coconut sugar, baking powder and baking soda. Add in the egg and coconut oil, and stir to combine.

2. Using your hands, roll the dough into 8 even balls. Flatten each ball onto a parchment-lined baking sheet, each 1/2 inch thick. Bake at 350F for 12-15 minutes, or until just golden brown.

3. In a stand mixer, cream the butter. Add in the powdered sugar, almond milk, ginger and cinnamon, and mix until smooth. Transfer to a piping bag and store in fridge until cookies have cooled.

4. Once the cookies are cooled completely, pipe a layer of buttercream onto the bottom of one of the cookies, and top with another cookie. Repeat three times. Enjoy!


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