Oatmeal Cream Pies

Prep 45 mins
Bake 8 mins
Makes 12 Large Pies, Serves 12

These were my favorite school lunch treats as a kid.  My mom always tried her best to buy “healthy food” so she allowed these because they were made with oatmeal, LOL!  Back in the 80’s, there wasn’t the same nutrition awareness there is today and I’m confident my mom would be making a very different shopping list in 2023;)  These soft and chewy detoxed pies taste SO much better than the packaged variety and actually are healthy.  They have 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 substitute it with keto maple syrup, or extra virgin olive oil for a lower carb version.  You can also replace the rolled oats with shredded coconut for the lowest carb version if you're baking for someone who is diabetic or following a keto diet.  Molasses contains healthy minerals but also carries plenty of sugar.  Make sure you press these cookies down very flat before baking, and again after they come out of the oven.  It’s the post-bake press down that makes them super dense and chewy like the old-school pies we grew up on.

Dry Ingredients:
2 cups Flour Swap
2 cups quick cooking oats (very important to use Quick Oats for proper texture)
1 ¼ cups Sugar Swap
1 teaspoon baking powder (double Grain-Free)
½ teaspoon baking soda (double Grain-Free)
1 teaspoon salt
1 tablespoon cinnamon
½ teaspoon ginger
½ teaspoon nutmeg

Wet Ingredients:
⅓ cup molasses (replace with Olive Oil or Keto/sugar-free Maple Syrup if sugar sensitive)
1 Egg Swap
1 cup Butter Swap

Frosting Ingredients:
½ cup Butter Swap
2 cups Powdered Sugar Swap
1 tablespoon vanilla extract
2 pinches salt
1-2 tablespoons hot water (plus more to consistency)

Directions:
Preheat the oven to 350 degrees.  Line cookie sheets with parchment paper.  

Mix the dry ingredients well, then add wet ingredients and stir until smooth batter consistency is achieved.  Let the dough rest for a few minutes, then use your hands to knead the dough for 1-2 more minutes.  Use a medium sized cookie scoop to make equal sized dough balls, about 2-3 tablespoon worth of batter in each cookie.  Shape and flatten each cookie down on the parchment lined cookie sheet until each cookie is about ⅛”-¼” thick.  Bake at 350 degrees for 8-9 minutes (7-8 minutes for Grain-Free), 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.

Once the cookies are barely cooled, press them down gently with your hand, this helps them to be extra chewy when cooled:)  Let them fully cool on the parchment paper before frosting.  

Prepare your frosting by putting all ingredients in a bowl.  Use an electric mixer to blend thoroughly until smooth.  Add hot water a little at a time until creamy, spreadable frosting consistency is achieved.  Frost the bottom of your cooled cookies and make your pies.  

*For best taste, texture and health benefits, refrigerate all Detox Desserts overnight before indulging.  Store covered in the fridge for up to 5 days or freeze for long term storage.