High protein, sugar free oatmeal creme pies! Gluten free, vegan, nut free, high protein and sugar free! These delicious oatmeal creme pies are made with NO added sugar. They are solely sweetened with protein powder, making them a high protein, sugar free treat! Don’t worry, for those of you who don’t like the taste of protein powder, I’ll be coming out with a regular version of these soon. For all my protein powder and sugar free recipe lovers, this recipe is for you!
2 cups rolled/old fashioned oats
1/2 cup vanilla protein powder (I used Organifi plant based vanilla protein powder — use code RUTHANNE for 15% off)
1/2 tsp salt
1/2 tsp nutmeg
1 1/2 tsp baking powder
1/2 cup unsweetened applesauce
1/2 cup unsweetened milk of choice (I used almond)
2/3 cup coconut oil, grass fed butter or vegan butter, melted (or use olive oil)
1 tsp vanilla extract
Creme Filling Ingredients:
1/4 cup grass fed, vegan, or coconut butter, softened
1/4 cup + 2 TBS vanilla protein powder (I used Organifi plant based vanilla protein powder – use code RUTHANNE for 15% off)
1 tsp vanilla extract
1/4 tsp salt
1 – 4 TBS unsweetened milk of choice (I used almond)
Preheat the oven to 350° and line 2 baking trays with parchment paper (or simply spray them with cooking spray).
While the oven is preheating, mix together your dry cookie ingredients in a large bowl.
In a separate smaller bowl, whisk together your wet cookie ingredients.
Slowly add your wet ingredients to your dry ingredients and mix with a spatula until well combined.
Scoop your cookie dough with a cookie dough scooper and drop the batter onto your prepared baking trays. Gently press the cookie dough down with a fork to flatten it out. Repeat with each scoop. Recipe makes about 20 cookies.
Bake cookies at 350° for 20 minutes.
While the cookies are baking, prepare your creme filling. Add all of your creme filling ingredients (except the milk) to a medium sized dish and mix together with a hand mixer (you can also use a stand mixer or try beating it by hand with a whisk).
Slowly add the milk to your creme filling, starting with 1 TBS, until you reach a desired creme filling consistency. I only needed 1 TBS of milk when I used regular butter, but I needed 4 TBS of milk when I used coconut butter!
Once fully mixed, smooth and fluffy, set aside your creme filling.
Remove cookies from the oven after 20 minutes and let them cool completely.
Once your cookies are completely cooled, spread your creme filling evenly on half of your cookies. Place the other half of the cookies on top of the iced cookies to create oatmeal creme pies! This recipe makes about 10 oatmeal creme pies.
Enjoy your oatmeal creme pies immediately! Store leftovers on the counter in an airtight container for 3-5 days.
You can also use greek yogurt to create your creme filling. Simply mix together 3/4 cup full fat unsweetened greek yogurt with 2-3 TBS vanilla protein powder and 1 tsp vanilla extract!
I used Organifi plant based vanilla protein powder. This protein powder is vegan, dairy free, gluten free, soy free and keto friendly. It contains no natural or artifical flavors, which is a big win! Plus, it is USDA certified organic! My code RUTHANNE will get you 15% off.
Did you make this recipe? I would love to hear your feedback in the comments below!