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I can remember trying Little Debbie Oatmeal Creme Pies as a child and liking them, but then hating the feeling that followed – an allergic reaction. Those seemingly innocent pies made my mouth and throat feel funny, like my throat was about to close. That kind of reaction was even before my dairy allergy moved from barely there to I can’t handle it at all and before soy was a noticeable issue. Either way, bad news bears!

When I found the following recipe I thought it would be fun to adapt it to be me allergy friendly. I just hoped that altering the recipe wouldn’t leave the cookies lacking something…it didn’t. They’re delicious!

Oatmeal Creme Pies {recipe adapted from Nosh With Me}

Cookie Ingredients

      • 11 tbsp Canola Oil
      • 3 tbsp Mashed Banana

{This gives the cookie just a hint flavor of banana, you can eliminate it by using 7/8 c. canola oil instead of the 11 tbsp + banana combo. I like the flavor with the banana and that it eliminates some oil.}

      • 3/4 c Brown Sugar
      • 1/2 c Sugar
      • 1 tbsp Molasses
      • 1 tsp Vanilla Extract
      • 2 Eggs
      • 1  1/2 c Flour
      • 1/2 tsp Salt
      • 1 tsp Baking Soda
      • 1/8 tsp Cinnamon
      • 1  1/2 c Quick Oats

Creme Filling Ingredients

      • 2 tsp Very Hot Water
      • 1/4 tsp Salt
      • 1 scant cup Marshmallow Fluff
      • 1/2 c Spectrum Palm Oil Shortening
      • 1/3 c Powdered Sugar
      • 1/2 tsp Vanilla

Preparation

Preheat oven to 350 degrees F & prep cookie sheets with parchment paper.

    • In large bowl, oil, mashed banana, sugars, molasses, vanilla, and eggs.
    • Combine flour, salt, baking soda, and cinnamon.
    • Add to the creamed mixture; mix in the oats.
    • Drop dough by TBS on parchment lined sheets. {You can vary scoop sizes for different sized pies, I’ve done small, med., and large ones with this recipe.}
    • Bake at 350 degrees F.
    • Bake for 10-12 minutes, or until just starting to brown around the edges.
    • They will look moist; don’t overcook.
    • While the cookies bake prepare the filling.
    • In small bowl, dissolve the salt in the hot water.
    • Allow this to cool.
    • Combine marshmallow cream, shortening, powdered sugar, and vanilla in med bowl; mix on high until fluffy.
    • Add the cooled salt water and mix well.

Spread filling on flat side of one cookie, press 2nd cookie on top

There’s a new chick in town making oatmeal creme pies and they’re even allergy friendly. 😉

Hope y’all enjoy them as much as I do and really, everyone that I’ve made them for, allergic loves and non allergic loves alike.

xoxo,

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