Protein Packed Oatmeal Cream Pies

Protein Packed Oatmeal Cream Pies

Soft, chewy oatmeal cookies packed with cinnamon, vanilla and a little nutmeg, sandwiched around a creamy vanilla filling. These are Lil Debbie dupes with a little more protein and fiber packed in.

Makes

20 cookies, or 10 oatmeal cream pie sandwiches

 

Ingredients

Oatmeal Cookies

Wet Ingredients

• 113g butter
• 50g skim milk
• 116g white sugar
• 106g brown sugar
• 1 large egg
• 6g vanilla extract
• 30g vegetable glycerin

Dry Ingredients

• 50g all purpose flour
• 30g oat fiber
• 6g psyllium husk
• 30g vanilla whey protein powder
• 30g vanilla casein protein powder
• 14g vital wheat gluten
• 80g old fashioned rolled oats
• 6g ground cinnamon
• 3 shakes nutmeg
• 3g baking soda
• Pinch of salt

Vanilla Cream Filling

• 300g 0% Greek yogurt
• 180g Cool Whip
• 30g sugar free vanilla pudding mix
• 30g white chocolate chips, melted
• 20g maple syrup
• 12g vanilla extract
• 20g powdered milk

Instructions

1. Brown the butter

Add the butter to a saucepan over medium heat. Cook, stirring occasionally, until the butter melts, foams and develops golden-brown milk solids and a nutty aroma.

You should end up with roughly 90g browned butter.

Transfer to a mixing bowl and let it cool for a few minutes.

2. Make the cookie dough

Add the skim milk, white sugar, brown sugar, egg, vanilla and vegetable glycerin to the browned butter. Whisk until smooth and well combined.

In a separate bowl, whisk together the flour, oat fiber, psyllium husk, whey, casein, vital wheat gluten, oats, cinnamon, nutmeg, baking soda and salt.

Add the dry ingredients to the wet ingredients and mix until a thick, cohesive dough forms.

Let the dough sit for about 20-30 minutes in the fridge so the oat fiber and psyllium can absorb some of the moisture.

3. Portion the cookies

Divide the dough into 20 equal portions.

Roll each portion into a ball and place on a parchment-lined baking sheet, leaving plenty of space between them.

Gently flatten each ball into a fairly thin, even disk. The cookies should be relatively thin because you’ll be sandwiching two together.

4. Bake

Bake at 350°F for 5 minutes, take them out and bang them on the counter to compress the center and release trapped air, then bake them again for 4-5 minutes, or until the edges are set but the centers still look slightly soft.

Don’t overbake them — that’s the key to getting that soft, chewy oatmeal cream pie texture.

Allow the cookies to cool on the baking sheet for several minutes before transferring them to a cooling rack. Cool completely before filling.

5. Make the vanilla cream

Add the Greek yogurt, Cool Whip, sugar-free pudding mix, maple syrup, vanilla extract and powdered milk to a bowl.

Mix until smooth and thick.

Slowly drizzle in the melted white chocolate while mixing continuously until fully incorporated.

Refrigerate the filling for at least 20–30 minutes to allow it to firm up.

6. Assemble

Pair the cookies by similar size.

For each oatmeal cream pie, spread or pipe 40g of vanilla cream onto one cookie and top with another cookie.

Gently press the sandwich together until the filling reaches the edges.

For the best texture, refrigerate the finished oatmeal cream pies for about 30 minutes before eating.

 

Nutrition

Per oatmeal cream pie

2 cookies + 40g icing

• 305 calories
• 11g protein
• 42g carbohydrates
• 10g fat
• 6g fiber