Sugar-Free Oatmeal Cream Pie
Indulge your sweet tooth guilt-free with these irresistible Sugar-Free Oatmeal Cream Pies! Perfectly soft and chewy oatmeal cookies, made with wholesome ingredients like rolled oats, whole wheat flour, and unsweetened applesauce, are sandwiched around a luscious cream filling featuring cream cheese and a touch of vanilla. Sweetened naturally with erythritol, these nostalgic treats offer all the comfort of a classic oatmeal cream pie without any added sugar. Quick to prepare and easy to assemble, they’re a healthier dessert option ideal for anyone following a sugar-free lifestyle or simply looking for a lighter indulgence. Serve them at parties, pack them in lunchboxes, or enjoy as a satisfying snack—these wholesome bites are sure to become a favorite!
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 120 grams Rolled oats
- 65 grams Whole wheat flour
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 60 grams Unsalted butter, softened
- 100 grams Granulated erythritol sweetener
- 60 grams Unsweetened applesauce
- 1 large Egg
- 1 teaspoon Vanilla extract
- 120 grams Cream cheese, softened
- 60 milliliters Heavy cream
- 50 grams Powdered erythritol
- 0.5 teaspoon Vanilla extract (for cream filling)
Instructions
Preheat your oven to 350°F (180°C) and line two baking sheets with parchment paper.
In a medium bowl, mix together rolled oats, whole wheat flour, baking soda, ground cinnamon, and salt. Set aside.
In a large bowl, beat the softened butter and granulated erythritol together until light and fluffy.
Add unsweetened applesauce, egg, and vanilla extract to the butter mixture. Beat until well combined.
Gradually add the dry ingredients to the wet mixture, mixing until incorporated.
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10 to 12 minutes, or until the edges are slightly golden. Let cool completely on a wire rack.
To make the cream filling, beat the softened cream cheese until smooth.
Add the heavy cream, powdered erythritol, and vanilla extract to the cream cheese. Beat until fluffy and well combined.
Once the cookies are completely cooled, spread about a tablespoon of cream filling onto the bottom side of a cookie and top with another cookie to make a sandwich.
Repeat with the remaining cookies and filling.
Store assembled oatmeal cream pies in the refrigerator in an airtight container for up to 3 days.
Nutrition Facts
Calories |
1872 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.0 g | 163% | |
| Saturated Fat | 71.5 g | 358% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 512 mg | 171% | |
| Sodium | 2239 mg | 97% | |
| Total Carbohydrate | 294.5 g | 107% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 12.3 g | ||
| Protein | 39.5 g | 79% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 267 mg | 21% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 897 mg | 19% | |
*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.
