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Oatmeal Cream Pie - E

Marble Surface

Oatmeal Cream Pie - E

After much experimentation with the new FABULOUS recipe by Autumn Barrett, so many THMers have made incredible versions of her Chocolate Peanut Butter Breakfast cookie in barely a week! This version is just my take, based on yet another variation. Links to all original recipes below.

Fuel Type & Special Ingredients:

THM:E

Prep Time:

5

Cook Time:

18

Dish Type:

Breakfast, Snack

Serves:

2

Ingredients

Oatmeal Raisin Cookies:

1/2C (1 single serve container) unsweetened apple sauce

1/2C liquid egg whites (just use the applesauce container to measure!)

1/4C baking blend

1/4C rolled oats

1/4C oat fiber (reduce if your cookies are too dry/firm)

1/4C Gentle Sweet (I use Allulose)

6T Creamy Dreamy Protein Powder

2T collagen (optional)

2T raisins OR currants (currants are much smaller so they stir in better, or chop your raisins)

1 teaspoon baking powder

1/2 teaspoon cinnamon

1/4 teaspoon salt


Vanilla Cream Filling:

4 wedges Laughing Cow Light Swiss Cheese

1/4 C 0% fat, plain Greek Yogurt (I love Fage!)

1/4C gentle sweet (I use allulose)

1/2-1 teaspoon vanilla (personal preference)

1/4 teaspoon gluccie


Preparation

Here are all the links to the original recipes I based my recipe off of:

I've taken some parts from all of those changes to make my version! I have so many pencil notes on my print outs, that I needed to get everything re-written here in the blog so I can replicate them correctly!


For The Cookies:

  1. Heat oven to 350. Prepare a muffin-top pan, use 8 large-mouth mason jar rings on a piece of parchment, or just place a piece of parchment on a cookie sheet.

    1. Options: This recipe makes 2 giant sandwiches made from 4 cookies, about 4" across, using around 1/3C batter for each one. If you want to use wide-mouth mason jar rings, you'll probably get 8 cookies for 4 sandwiches (so you can eat 2 sandwiches in a serving) You can also just plop the batter straight onto parchment paper then spread it out to about 1/2" thick. However you do it, you can have 1/2 this recipe as a serving.

  2. Mix all the cookie ingredients together in a medium bowl. Divide your batter evenly, however you've decided to do it.

  3. Bake the large 4" cookies for about 18 minutes (check at 15).

  4. Cool completely in their pan to keep them from falling apart.


To Make Filling:

  1. Mix together everything except gluccie in a small bowl with hand mixer. Sprinkle in the gluccie with the beaters running. Mix well for 1 minute, then allow to stand for a few minutes to set up.

  2. This makes enough to fill a double batch of sandwiches, so you can double the cookie batter or save half the filling for another time.


To Assemble:

Place 2 cookies, flat side up, on a work surface. Place about 2T filling on each one and top with another cookie, pressing lightly to spread the filling to the edges.


For Make Ahead:

Place the finished cookies into the freezer for 1-2 hours to allow them to firm up. Then, remove them and wrap individually with plastic wrap and replace them in the freezer. Thaw 5-15 minutes before eating, to your personal preference.

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