Little Debbie-Style Oatmeal Cream Pies

Inspired by classic Little Debbie Oatmeal Creme Pies, this version uses whole-food ingredients for a minimally processed, naturally sweetened snack that captures the nostalgia of the original.

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Ingredients

  • 2 cups rolled oats (certified organic)
  • 1 cup whole wheat flour (unbleached)
  • 1/2 cup unsalted butter (or avocado oil)
  • 1/2 cup raw honey (or maple syrup)
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • 1 cup full-fat coconut cream (for filling)
  • 1/4 cup raw honey (for filling)
  • 1 tsp vanilla extract (for filling)

Clean swaps

How we upgrade the restaurant version with better ingredients.

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Shop the clean pantry

Reorder the shelf-stable staples for this recipe.

What you'll need

  • Food processor — Blends cracker dough and energy bar bases in seconds — hard to do by hand.
  • Silicone baking mat — Roll cracker dough directly on the mat, then bake — nothing sticks, no mess.
  • Rolling pin — Roll crackers and cookie dough to an even, thin thickness for uniform baking.
  • Kitchen scale — Snack recipes — especially bars and crackers — are far more consistent by weight than volume.

Instructions

  1. Preheat oven to 350°F (175°C). In a bowl, mix oats, flour, cinnamon, nutmeg, and salt.
  2. In a separate bowl, cream together butter, honey, vanilla, and salt until smooth. Gradually add dry ingredients, mixing until a dough forms. Chill for 20 minutes.
  3. Roll dough to 1/4-inch thickness, cut into 2.5-inch circles. Place on parchment-lined baking sheets. Bake 10-12 minutes until golden. Cool completely.
  4. In a separate bowl, whip coconut cream with honey and vanilla until thick. Spread filling on half the cookies, then top with remaining cookies. Press gently to secure.

FAQ

How long does this Little Debbie-Style Oatmeal Cream Pies keep?

Store in an airtight container in the refrigerator for up to 4 days.

Can I make these vegan?

Yes: substitute butter with avocado oil and use full-fat canned coconut milk instead of coconut cream.

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