Dairy, Egg and Nut Free Oatmeal Creme Pies

As a kid, most of my favorite treats came from Little Debbie. Nutty Bars, Swiss Rolls, Honey Buns and my all-time favorite, the Oatmeal Creme Pie, made its way inside my orange Charlie Brown lunchbox most days of the week. My mom believed in having something sweet every day (God bless her), yet she was also a working mom of five kids and didn’t have the time to slave away in the kitchen baking. So, thanks to the explosion of sweet, processed, convenience treats in the 70′s and 80′s, Little Debbie successfully fulfilled my sweet tooth.

Over the years, I replaced my commercially processed sugar buzz with the homemade kind. But I never forgot how much I loved those treats. In fact, when I was suffering severe morning sickness (OK, when haven’t I had it?:) with my third son Matthew, eating three Oatmeal Creme Pies every day saved me from passing out. One for breakfast, one for lunch and one for dinner. No joke. I felt comforted and blissfully happy in those seven seconds it took to eat the cookie.

Recently at the grocery store, I passed by Little Debbie and suddenly realized that John HAS to know what an amazing little treat the Oatmeal Creme Pie is. But since I am a harsh critic of anything that resembles a “poser”, I hesitated to try to a similar version that was Dairy, Egg and Nut Free. But I got over it, and figured I’d keep trying until it was perfect.

This version is perfect, in fact, I can honestly say I love it even more than the Little Debbie version, and that is saying a lot. I don’t like to knock Little Debbie, ever. She’s a childhood friend.

Have fun making this with your kids and please be sure to wrap each individual pie in a little bit of saran wrap to keep it fresh. Put the pies in your kiddos’ lunchbox and start making your own “Little Debbie” memories.

DAIRY, EGG AND NUT FREE OATMEAL CREME PIES

FOR THE COOKIES:

1 1/2 sticks dairy free margarine

1 3/4 c. light brown sugar

1/2 c. unsweetened applesauce

1 tsp. good quality vanilla extract

2 T. water

2 1/4 c. unbleached all-purpose flour

1 teaspoon ground cinnamon

1/8 tsp. ground nutmeg

1 teaspoon baking powder

2 teaspoons baking soda

1/2 teaspoon salt

2 c. quick-cooking oats

FOR THE CREME FILLING:

4 c. confectioners’ sugar

2 tsp. cream of tartar

2 1/2 T. good quality vanilla extract

5 T. soy or rice milk

1/2 c. dairy free shortening

Make the cookies:

Preheat the oven to 425 degrees and line three baking sheets with parchment paper.

In a the bowl of a mixer fitted with the paddle attachment, combine the dairy free margarine, brown sugar, applesauce, vanilla and water until mixed well. In a separate medium bowl, combine the flour, cinnamon, nutmeg, baking powder, baking soda and salt with a wire whisk. Add to the margarine mixture and mix well. Stir in the oats with a rubber spatula.

Use mini cookie scooper to divide dough evenly onto parchment paper. Bake 7-10 minutes or until golden brown. Let cool slightly on parchment sheets.

While cookies are baking, make the filling:

Combine all filling ingredients in a medium bowl and stir well using a rubber spatula.

When the cookies are cooled, spread a generous amount (I love the creme part to seep through the edges for the ultimate flavor) on the flat side of one cookie, then top with another similar sized cookie. Wrap each “pie” in saran wrap to keep fresh.

 

 

 

52 Responses

  1. What do you use for dairy free margarine? I noticed at my store on the Fleischmann’s box that it says it contains milk. I have only found one margarine that is dairy free but it is in a tub and not sticks. Just curious. Thanks!

  2. In her baking book, Kelly refers to Earth Balance sticks. You need to look for the UNSALTED Fleischmann’s. These can sometimes be tough to find. I am lucky to have it at the Navy Commissary. But, I also use Organic Smart Balance in the green tub when I am in a pinch.

  3. Ellie, The Fleischmann’s Unsalted Sticks are dairy free. Also, if you haven’t already I would recommend that you purchase the Food Allergy Mama cookbook. It is awesome!

  4. Oh my!! There may not be any left for the kids ’cause I love Little Debbie oatmeal cream pies! Haven’t bought them in years though. Can’t wait to try these!

    Linda

  5. I grew up on Little Debbie, too :) These sound yummy! How many does the recipe make, and how long will they keep? I wonder about the filling, too – should they be refrigerated? I think my son will love these!

  6. these look great! I loved eating these growing up too.

    I am trying to not cringe at the amount of sugar in the recipe – between the cookies and the filling, these are def. a “treat” and not an everyday thing.

    How many little pies does this recipe make approximately?

    Thanks for another “safe” recipe! I appreciate them more than you know.

  7. Oh my delicious-ness. Those look amazing. I can’t wait to make these with the kids!!

    Ellie, I use the Earth Balance brand as well. It is appearing in more grocery stores lately. I’ve seen it at HEB (for you Texans) and the health food section at Kroger.

  8. These looks FAB!!! I can not wait to make these for my boys. I also lived on these yummy treats while pregnant. It’s been years since I enjoy them. Thanks for sharing this recipe!

  9. Thanks so much for all the enthusiasm ladies! I KNOW you are going to LOVE these! To answer some questions: yes, UNSALTED Fleischmans’ Margarine is dairy free, as well as Earth Balance buttery sticks. Depending the size of your cookie scooper this recipe will yield about 30 pies, give or take a few. The cookies will stay fresh for several days, individually wrapped in a little saran wrap, and doesn’t require refrigeration. And finally, don’t get too caught up on the sugar content since it is a once in a while treat. I’ve never called myself the fat free mama….LOL.

  10. Is there a dairy free margarine and vegetable shortening that is soy free out there? I am brand new to food allergies but my daughter is dairy and soy intolerant.

  11. Thank you…this is a perfect day for a sweet, new recipe. My son Addison couldn’t go to pre-school this morning(after arriving) because if vaccine issues!! He was happy to come back home with me, but I’m an emotional wreck about it! He definitely deserves a special treat today…thanks again! I have a fab tea-cake recipe that my mom teamed a bit so it would be allergy free. Would live to share if your interested.

  12. Oh you have answered my sweet tooth. These were my favorites as a kid, but as I have grown older, I don’t tolerate milk and more!! I can’t wait for our Wednesday cooking school with my kids so we can try this recipe! Thanks for making my life easier by doing all the hard work figuring out the recipe so I can just enjoy cooking and eating with my kiddos!!

    • The cookies themselves freeze well, but recommend making the filling just before serving. But they will keep for several days on your counter individually wrapped. They WILL NOT last that long though…everyone will gobble them up. :)

  13. These look delish thanks Kelly! I can’t wait to try them especially since my son is a huge fan of oatmeal raising cookies, minus the raisins! Also – if anyone needs a great Fall treat, I’ve made Kelly’s Pumpkin Cookies & put a similar filling (or frosting) between them! I have a hard time controlling myself, never mind the kids!

  14. I just had a craving for these not too long ago on a recent road trip! Thankfully, the gas station had the mega sized ones. (I am 19 weeks tomorrow!) My husband, though, will LOVE you for this recipe! He is a huge fan and will be very happy when I make them!

    • congrats tami! you will be VERY happy! its a fabulous preggo mama treat. carla, love that idea. you should try this filling for those pumpkin “whoopies”. it’s my newest favorite filling. LOVE it.

  15. All if these recipes that are dairy free are nice, but my son is also allergic to soy. Is there anything I can use to replace the margarine, which i believe is soy?

  16. I found this site looking for another site (lucky me)…I am glad that I found it, and excited about the oatmeal pie receipe. I made them tonight (last minute) and they were a HUGE HIT. thanks for this great receipe!

  17. Would love to try these! We are dairy, egg, soy, nut, corn, oat (my youngest only), chicken, fish free. Not sure what to do for margarine. I have spectrum shortening, oil and lard. Which would work best do you think?

  18. Pingback: Friday Favorite Food Posts And Recipes Of The Week | Edible Issues

  19. My daughter and I made these for our family to take along with us & enjoy at the county fair (you HAVE to enjoy a decadent treat there right??) and these were AMAZING. Thank you for sharing another special recipe.

  20. Hey, Kelly! We took these cookies to our neighbors’ annual pig roast this evening, and they were a HUGE hit! Not a single one was left over, and one older woman told me that they tasted just like cookies her grandmother used to make. :)

    Of course, as with all your recipes, no one guessed that they were allergen-free treats, and I certainly didn’t feel obliged to divulge my secret! Thanks for another fun, special recipe to add to our collection.

  21. Probably a stupid question but since I’m new to this food allergy world, does anyone know what brands of oats are peanut free? Also, do I have to use any special baking ingredients due to my daughter’s peanut allergy (ex. flour, vanilla, etc.) or are most basic baking ingredients free of nuts/peanuts? Thanks for your help! These look amazing and I can’t wait to try them : )

  22. These look awesome, I can’t wait to make them with my son! I buy the earth balance dairy free butter sticks at Whole Foods. Thanks Kelly!

  23. Made these the other day with my 5 yr. old… all I can say is “sinful!!”, addictive & my new favorite cookie!!! I’ve never had little debbie (I know, I was deprived I guess!!) I found your site over a year ago when my (at that time) 3mo. old was diagnosed with milk allergies. He is now 21 mos. & seems to be “growing out” of the allergy (thank God) but I still love & appreciate your site & will continue to be a follower & recommend you to every one I know!!! :)

  24. Just curious…..the creme filling recipe….says 2 1/2 Tablespoons of Vanilla or should it be 2 1/2 tsps? Just seems like a ton of vanilla and I do NOT want to mess these up! They were my FAVORITE when I went to my grandmother’s house…..and she is 95 years old now! Would love for her to share these with my sons this weekend! Thank yoU!

    • Hi Catherine! Yes, that is the correct amount of vanilla…because I love the vanilla flavor. But honestly, if you want a little less vanilla flavor, go ahead and reduce the amount to 1 1/2 T. vanilla…and add a little bit more soy or rice milk. Hope your gma loved them! xoxo

  25. These were a hit at our house! I’m so happy I found your website and purchased your cookbook. There has not been a recipie that we have not liked at our house. My oldest daughter is 5 and was diagnosed with a nut and egg allergy when she was 1. I love making your treats and then bringing them to the babysitter’s house so the “non allergic” kids can try them. They always pass the test! Thank you for making these delicious and EASY recipies!!

  26. Thank you so much for this recipe! Each fall, we get together with our friends from college and tailgate at the homecoming football game together. One of our friends’ kiddos has food allergies and she introduced me to your website. I made the oatmeal pies for the tailgate and they were a hit! Thanks for giving us great recipes so everyone can celebrate safely.

  27. Just had to come back to say how amazing these were – even with my mess up (I only used 2 tsp of vanilla in the frosting not 2 TBLSP!) . No one seemed to mind and my son has requested these as the “Baked good” at his upcoming Halloween party – with orange frosting in the middle. Thanks again Kelly!

  28. This is my childhood right here! SOOO happy to see the oatmeal creme pie make a comeback. I love these flavors more than anything together. I actually just had one of the best cupcakes ever and it was an oatmeal cake with the vanilla creme frosting. I appreciate this a lot. Thanks!

  29. Me and my mom LOVE your recipes and we always check out your new recipes. I am 7 and I have allergies to dairy and egg. We are going to try these cookies in the new year for a school snack. Thanks for sharing with us!

  30. These are great (wowed many a non-food-allergic crowd), and we’re making them again.

    As to those soy allergic eaters: Earth Balance does have a soy-free tub, but specialist have assured us that soybean oil (often in dairy-free items) is okay (it’s been fine with our son).

  31. We made these last night–awesome! I have a dairy allergic husband and daughter and am breastfeeding one who looks to be dairy allergic as well. I love finding fun things to make for all of us! These will be my choice to make for the preschool potluck this year! Thank you!

  32. I like the valuable info you provide in your articles.
    I will bookmark your blog and check again here frequently.
    I am quite sure I’ll learn plenty of new stuff right here! Good luck for the next!

  33. Careful with the Fleischmann’s. It contains whey which is a dairy product. The label says it is lactose free, not dairy free. I use the Spectrum shortening and the Earth Balance soy free tub in my recipes.

  34. I made these on Friday for my daughter who is allergic to milk. It was so awesome to share something so normal with her. That night I gave some to my nephew who is allergic to eggs. His face lit up as he said, “Wow! I didn’t know it would taste like this!” I’ll be making them again. Thanks!

  35. I always love your recipes! My whole family appreciates them. I always laugh when people say they can’t even tell they are eating a “healthy” cookie or treat, bc I don’t even think of it that way…your recipes are so yummy regardless!
    Thank you!

  36. I’m looking for oats that are gluten free AND nut free. They must be made in a tree nut free facility – highly sensitive allergic kids here. Can anyone recommend? I emailed Trader Joes but they haven’t responded – probably tired of me LOL. Almost all their gluten free products are made in a tree nut facility – but they do not disclose this on labeling (ex: the new GF “Oreos”, etc.). Help!!

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