When I think about desserts that take me back to childhood, nothing takes the cake more than an oatmeal cream pie. There’s something joy-inducing about unwrapping those perfectly soft cookies with sweet frosting sandwiched in the middle. That is, until I actually had one a few days ago and realized that nostalgia doesn’t always live up to the hype. In an effort to recapture the glory of one of my favorite childhood cookies, I decided it was time to recreate the recipe for myself and make them actually as good as I remembered.
My version of the classic oatmeal cream pie does a few things differently than the classic. First, we’re going healthier by reducing the sugar and adding more wholesome ingredients. These cookies feel like a love child between an oatmeal cream pie and a whoopie pie. I love them for their thick texture and slightly savory flavor balanced by the sweetness of the cream and preserves. Leaning into the flavors of summer, we use strawberries in the filling—this perfectly balances a sweeter frosting with some extra tang that keeps you coming back for more.
If you’re like me and planning on many al fresco gatherings this summer, then this cookie will for sure be joining your picnic basket repertoire all season long.
Ingredients for These Strawberry Oatmeal Cream Pie Cookies
Coconut sugar. I like to use coconut sugar in these cookies for its slightly more caramely flavor than brown sugar.
Lemon zest. To add a little extra flavor to our cookies.
Eggs. Just two cookies for this recipe.
Tahini. I actually love a cookie that’s not too sweet, and the tahini adds a nice nuttiness and savory flavor that keeps the cookie from being too sweet.
Olive oil. Use the good stuff.
Vanilla. I like to use powdered vanilla, but you can also use extract.
Rolled oats. Both whole and then blitzed for DIY oat flour.
Baking soda. To help our cookies rise.
Butter. One stick for the frosting is all we’ll need.
Powdered Sugar. For sweetening our frosting.
Orange and lemon zest. I like the zest for cutting through the richness of the frosting.
Heavy cream or milk. The secret for the best whipped buttercream is always a splash of heavy cream. When whipping up the frosting, it really helps add volume and softness.
Strawberry preserves. Storebought is more than perfect here. I love Bon Mamman strawberry preserves.
Tips for Preparing These Cookies
When it comes to cookie recipes, this one looks quite fanciful, but is incredibly easy to make. It’s all about the little things that really elevate these cookies and ensure that the flavor and texture is top notch.
First, any time I’m using citrus in a dessert, I make sure to incorporate the zest from the citrus into the sugar first. By rubbing the zest into the sugar until the texture feels like wet sand, you help release some of the natural oils from the zest and maximize the flavor. I do the same for the frosting as well!
For the sandwich filling, I like to create a round of frosting around the edge of the cookie and then add a spoon of jam into the middle. I prefer this instead of only frosting as the tangy bite from a really good quality jam can cut through the sweetness.
Also, don’t skimp on the salt. I am a huge fan of the “not too sweet” dessert vibe, and a big part of that is ensuring that there is a pinch of salt in every component of the cookie. Trust me, it makes a huge difference in the flavor to ensure proper salting, even in desserts.
How to Prepare These Cookies Ahead of Time and Store Leftovers
These cookies are perfect make ahead treats. Especially since there is some assembly required, you can make the components separately ahead of time. Make the frosting and store in an airtight container in the fridge a day or two ahead. Just let the frosting come closer to room temperature when you’re ready to assemble. You can also make the cookies a day or two ahead before sandwiching together with frosting.
To store cookies, because the frosting softens at room temperature, I like to keep these in the fridge. When ready to eat, just let them sit out at room temperature for a few minutes, then enjoy!
Description
An easy summer version of the classic oatmeal cream pie.
For the cookies:
- 2/3 cup coconut sugar (100g)
- zest of 1 lemon
- 2 eggs, room temperature
- 1/2 cup tahini
- 1/4 cup olive oil
- 1 teaspoon vanilla
- 2 cups rolled oats
- 2/3 cup oat flour
- 1 teaspoon baking soda
- 1 teaspoon sea salt
For the Filling:
- 1/2 cup butter, room temperature
- 1 1/2 cup powdered powdered sugar
- Zest of 1 lemon
- zest of 1 orange
- 1 – 2 tbsp heavy cream or milk of choice
- 2 teaspoons vanilla
- Big pinch of salt
- Strawberry preserves
- Preheat oven to 350 degrees F. Line a sheet tray with parchment paper and set aside.
- In a mixing bowl, add the sugar and lemon zest. Rub zest into the sugar until texture is like wet sand. Add the egg, tahini, olive oil, and vanilla. Whisk together until smooth. Add the oats, oat flour, baking soda, and salt, and combine until dough comes together.
- Using a cookie scoop, drop dough balls onto sheet tray, giving cookies space to spread.
- Bake for 10 – 11 minutes, then remove from oven and let cool for about 5 – 10 minutes on the tray before letting cookies finish cooling on a wire rack.
- While cookies cool, prepare the frosting. Add all of the ingredients except the jam to a mixing bowl and whisk until smooth.
- To assemble, sandwich cookies together with frosting and a spoon of jam in the middle. You can decorate the cookies with melted white chocolate and freeze dried strawberries if you like. Enjoy!
- Prep Time: 15
- Cook Time: 15
- Category: cookie
Keywords: oatmeal, oat, cookie
