Sugar-Free Oatmeal Creme Pie Recipe (Paleo, Vegan & Gluten-Free)

These are soft, ultra-moist, and squishy just like Little Miss Debbie’s classic cookies. They are fun and easy to make at home, plus they’re better than the original. The packaged cookies are full of gluten, dairy, sugar, seed oils, artificial flavors, artificial colors, and preservatives; none of which are used in this detoxed version. I assure you, one bite of this nostalgic cookie will transport you back to simpler times, but without the sugar crash or gluten bloat.

Question. Were there any actual oats in hers? Not really. Debbie’s contained a small amount of oat flour but no actual oats. This vegan recipe for oatmeal creme pies has a hefty amount of quick cooking oats. Quick cooking oats are just rolled oats that have been ground down into little bits of oats. If you don’t have quick cooking oats, you can simply pulse rolled oats in the food processor 4-5 times, and voila, quick oats!

Oatmeal Creme Pies were my favorite school lunch treats as a kid. My mom always tried her best to buy “healthy” food and she allowed Little Debbie cookies because she thought they were made with oatmeal, LOL. We weren’t reading labels back in the 80’s and I’m confident my mom would be making a very different shopping list now ;)

This recipe for sugar free oatmeal creme pies has more carbohydrates than most Detox Desserts because of the rolled oats and small amount of molasses. I kept the molasses in the recipe because it will give you the most nostalgic replica of the original, but feel free to omit it completely if you are diabetic. Molasses contains healthy minerals but also carries plenty of sugar. You can substitute the molasses with keto maple syrup, or extra virgin olive oil for a completely sugar-free oatmeal cookie. Although not tested, you can probably replace a portion of the rolled oats with finely shredded coconut for a lower carb version if you're baking for someone who is diabetic or following a keto diet. 

The Detox Desserts Flour Swap makes it easy to turn these oatmeal cookies gluten-free, while promoting healthy digestion. The psyllium husk contained in the Flour Swap and inulin contained in the Egg and Sugar Swaps both feed and increase friendly gut bacteria. Plenty of good flora in your intestines can promote a strong immune system along with digestive benefits. Whole psyllium husk binds waste and toxins in the intestines and helps clear them from the body. This easy recipe for oatmeal creme pies is not only free from the unhealthy ingredients found in traditional desserts but it’s actually gently detoxifying to the body…double win!

The plant soluble fiber in the psyllium husk and digestive resistant fiber in the inulin work synergistically to slow down the digestion of this healthy cookie. Slowed digestion helps provide more blood sugar stability throughout your day which can keep you feeling full and satisfied. This also keeps energy levels consistent and prevents the sugar crash one would experience with a traditional, carb-loaded cookie.

I’ve tested this sugar-free oatmeal creme pie recipe with Whole-Grain and Grain-Free Flour Swap a few times. The Whole-Grain cookies will have a few more slowly digesting carbs, a chewy, soft texture, and a more hearty, earthy flavor coming from the buckwheat. The Grain-Free Flour will provide the lowest carb version, is ultra soft and moist, with a slightly sweeter, nutty flavor. I love this recipe using both flours (½ cup Whole-Grain plus ½ cup Grain-Free Flour to equal the full 1 cup of Flour Swap the recipe calls for) because it creates a flavor and texture profile most similar to the traditional cookie.

For the majority of my patients, I’m an advocate of balanced macronutrient meals for breakfast, lunch and dinner. Here is an easy way to choose your Flour Swap to create a balanced macro meal that incorporates dessert. We’ll use dinner as an example. If your dinner consists of just protein and veggies, I recommend eating dessert made with Whole-Grain Flour Swap to serve as your healthy carb source. Conversely, if you already had a carb with dinner (quinoa, sweet potato, beans, etc), I would recommend the Grain-Free dessert so you don’t overeat carbs at that meal. Easy, right?! Balanced macro meals are the best thing you can do to keep your metabolism firing optimally, create blood sugar stability, and keep you feeling full and satisfied throughout your day (or night). If you’re a diabetic or need to stay in ketosis, always bake using the Grain-Free Flour Swap.

4. Use a small cookie scoop to make equal-sized dough balls. Shape and flatten each cookie down on the parchment-lined cookie sheet until each cookie is about ⅛”-¼” thick.

5. Bake at 350 degrees for 6-7 minutes, do not overbake. Remove from the oven and immediately transfer the parchment paper onto the counter so the cookies aren’t on the hot tray.

6. Press the hot cookies down gently with a spatula or your hand. The gentle press helps the finished cookie turn extra chewy when cooled. Let them fully cool on the parchment paper before frosting.

7. Prepare your frosting by putting all ingredients in a bowl. Use a spoon to blend thoroughly until smooth. Add hot water a little at a time until a creamy, spreadable frosting consistency is achieved.

8. Frost the bottom of your cooled cookie then top with another cookie to make your pie.

9. Place your pies in a single layer on the cookie sheet and refrigerate for a couple of hours. This will harden the frosting and set the pies so the cookies don’t slide around. Once the frosting is firm, you can stack your pies in a sealed container for storage.

10. Store covered in the fridge for up to 5 days or wrap tightly and freeze for long-term storage.

For the best taste, texture, and health benefits, refrigerate all Detox Desserts overnight before indulging.