These homemade oatmeal cream pies combine nostalgic comfort with mindful, nutrient-forward ingredients, creating a dessert that feels indulgent without relying on overly processed components. The cookies feature a wholesome base of gluten-free flour and hearty oats, offering natural fiber. Warm spices—cinnamon, nutmeg, and cloves—enhance the depth of flavor, while coconut sugar and molasses contribute a richer, more mineral-dense sweetness than refined alternatives.

The filling pairs softened butter with a low-glycemic powdered sweetener, creating a smooth, creamy center that complements the spiced oatmeal cookies without overwhelming them. A splash of heavy cream and vanilla adds structure and balance, giving the cream pies their classic softness and satisfying bite.

These oatmeal cream pies are a perfect blend of nostalgia and modern, thoughtful baking—ideal for gatherings, lunchbox treats, or simply elevating a familiar favorite with cleaner, more intentional ingredients.

Ingredients

Cookies

• 1 1/2 cups butter
• 1 1/2 cup coconut sugar
• 1 egg
• 1 tsp vanilla
• 3 tbsp molasses
• 1 1/4 cups gluten-free all purpose flour
• 3 cups oats
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp salt
• 1/4 tsp cloves
• 1/4 tsp nutmeg

Filling

• 3/4 cup butter, softened
• 2 cups Swerve or powdered sugar
• 3 tbsp heavy cream
• 1 tsp vanilla
• 1 pinch of salt

Instructions

1. For the cookies, cream together the butter and sugars. Add in the remaining cookie ingredients.
2. With a large cookie scoop (2 tbsp), scoop out cookies onto a parchment paper lined baking sheet, placing them 2 inches apart.
3. Bake at for 10 minutes at 375, and let them cool on the baking sheet for 10 minutes.
4. Mix all of the filling ingredients together, spread or pipe it onto half of the cookies, and assemble the oatmeal cream pies!