Noatmeal Creme Pies

N’oatmeal Creme Pies

If you’ve ever enjoyed one of Little Debbie’s cookie pies (and, really, who hasn’t?), you will fall in love with this nutrient-packed, allergen-free and paleo version!

I tested this recipe on a neighbor and her teenaged daughter who stopped by and, less than 60 seconds after they left, I got a phone call saying, “HOW ON EARTH did you make these? These are amazing!” I was so excited they were so well-received by more than just me. And of course, my little ones gobbled them up!

This recipe calls for gelatin. You can use the little packets from the store, but I’d recommend going ahead and buying a can of Great Lakes Gelatin. It’s a great protein source, has several nutrition benefits, and makes a wonderful egg substitute (as long as the recipe doesn’t call for more than an egg or two). Directions for a “gelatin egg substitute” are in this recipe.

N'oatmeal Creme Pies
Prep time
Cook time
Total time
If you’ve ever enjoyed one of Little Debbie’s cookie pies (and, really, who hasn’t?), you will fall in love with this nutrient-packed, allergen-free and paleo version!
Recipe type: Sweets and Treats
Serves: 16 cookie pies
For the Cookies:
  • 1 cup mashed sweet potato (canned will work as well)
  • 1/4 cup coconut oil
  • 1 gelatin egg substitute (gelatin egg substitute ingredients below)
  • 1 tsp vanilla
  • 1/2 cup dates, gently packed (3 oz)
  • 1 1/2 tsp lemon juice
  • 1/3 cup coconut flour
  • 2 tsp cinnamon
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1/2 cup unsweetened shredded coconut
For gelatin egg substitute:
  • 1 tbsp gelatin
  • 1 tbsp room-temp water
  • 2 tbsp boiling water
For Creme Filling
  • 6 tbsp water, divided
  • 1 tbsp gelatin
  • 1/3 cup honey
  • pinch sea salt
For Cookies:
  1. Preheat oven to 350. Line 2 cookie sheets with parchment paper.
  2. Make gelatin egg substitute: In small bowl, whisk 1 tbsp gelatin into 1 tbsp room-temp water. Add 2 tbsp boiling water. Holding whisk handle in between your two palms, move hands back-and forth to spin whisk vigorously until combined and frothy. Use this in place of an egg.
  3. In food processor, add first six ingredients: sweet potato, coconut oil, gelatin egg substitute, vanilla, dates and lemon juice. Process until smooth.
  4. Add all remaining ingredients except for shredded coconut: coconut flour, cinnamon, salt, baking soda. Process again until smooth.
  5. Add coconut and pulse to incorporate (or stir it in by hand).
  6. Let sit 4-5 minutes to let coconut flour expand.
  7. Spacing evenly apart, drop 16 tablespoonfuls of cookie dough onto each parchment-lined cookie sheet.
  8. With a 2x2" piece of parchment paper, press each cookie to 1/4" thickness, gently rubbing each cookie into 1 1/2" circles.
  9. Bake for 16 minutes, until slightly firm to the touch.
  10. Cool on wire rack. While cooling, prepare the filling.
For Creme Filling:
  1. In stand mixier bowl, whisk gelatin into 3 tbsp water. Set aside.
  2. In small sauce pan set over medium heat, whisk together remaining 3 tbsp water, honey and salt. Bring to boil and boil exactly 5 minutes.
  3. Carefully transfer boiling honey mixture into stand mixer, pouring over rubbery gelatin. Turn on low, then carefully and gradually increase speed to high, making sure the hot liquid doesn't splatter out of the bowl. Beat on high for 5 minutes, until the mixture becomes a thick, white marshmallow-y creme.
Assembling the pies:
  1. Right after the creme filling is finished whipping, use a regular dining spoon and spoon dollops of filling onto the back of one cookie. Pick up another cookie and gently press both cookies back-to-back to squish the creme filling to the outsides. Repeat with all 32 cookies, making 16 cookie pies.
  2. Serve and enjoy!


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