Low Sodium Oatmeal Cream Pie
Indulge your sweet tooth with a delightful twist on a classic treat: the Low Sodium Oatmeal Cream Pie. These soft, chewy oatmeal cookies are perfectly spiced with ground cinnamon and sandwiched together with a luscious, homemade cream filling made from heavy cream and powdered sugar. Crafted without added salt, this recipe is ideal for those looking for a heart-healthier dessert option without compromising on flavor. With a quick prep time of just 20 minutes and a bake time of 10, these sandwich cookies are an easy yet satisfying treat for any occasion. Serve them fresh or store in an airtight container for up to three days—either way, they'll disappear in no time! Perfect for family gatherings or as a nostalgic snack, these Low Sodium Oatmeal Cream Pies are sure to impress.
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 1 cup Light brown sugar
- 0.5 cup Granulated sugar
- 2 pieces Large eggs
- 1 teaspoon Vanilla extract
- 1.5 cups All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 3 cups Quick-cooking oats
- 0.5 cup Heavy cream
- 1.5 cups Powdered sugar
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, beat together the unsalted butter, light brown sugar, and granulated sugar until light and fluffy.
Add the eggs and vanilla extract to the butter mixture, beating well until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking soda, and ground cinnamon.
Gradually add the dry ingredients to the wet ingredients, mixing until combined.
Stir in the quick-cooking oats until just combined.
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
Bake in the preheated oven for 8-10 minutes or until the cookies are golden brown.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
While the cookies are cooling, prepare the cream filling by beating the heavy cream and powdered sugar together until you achieve a thick, spreadable consistency.
Once the cookies are completely cool, spread the cream filling onto the flat side of half the cookies.
Top with the remaining cookies to form sandwich pies and gently press together.
Serve immediately or store in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
4761 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.8 g | 213% | |
| Saturated Fat | 86.3 g | 431% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 740 mg | 247% | |
| Sodium | 1512 mg | 66% | |
| Total Carbohydrate | 783.6 g | 285% | |
| Dietary Fiber | 30.3 g | 108% | |
| Total Sugars | 483.0 g | ||
| Protein | 61.5 g | 123% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 378 mg | 29% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 1529 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
