Mini Peanut Butter Oatmeal Cream Pies

 

So first things first… THANK YOU GUYS so much for all your feedback in my reader survey on Friday! This was my first time ever doing some sort of survey for pumpkin & peanut butter and I was blown away by your feedback. Words can’t even describe how much joy I got from reading your comments! I never expected the survey to go over so well, so thank you from the bottom of my heart for taking to time to share your thoughts and kind words. 🙂

It was very evident that you guys are big fans of the vegan options and lightened-up sweets on the blog, but it was so cool to see that you also really enjoy my travel posts and wedding updates (some of you even wanting to see more of these)! I’m SO glad, because those of some of my favorite posts to write!

I also saw some requests for more lifestyle posts, such as eating out with friends as a vegan or vegetarian, exercise and fitness tips, and how to maintain a balanced lifestyle. I’ll definitely brainstorm some ways to tie this into my posts— all great ideas from you lovely people!

If you haven’t gotten a chance to take the reader survey yet, but still want to, I’ll leave the link open for the rest of the week. It takes approximately 2-3 minutes and it’ll seriously make my day (again)!!

 

Mini Peanut Butter Oatmeal Cream Pies // pumpkinandpeanutbutter.com

Mini Peanut Butter Oatmeal Cream Pies // pumpkinandpeanutbutter.com

 

Now onto THESE COOKIES. In my adult life, I’ve discovered this newfound love for oatmeal cookies. I never really like them as a kid (mostly because they weren’t studded with chocolate chips or m&ms or sprinkles), but I’ve finally come to fully appreciate them for the amazing cookies that they are. Hearty, nutty, perfectly sweet oatmeal cookies— now let’s make them even better with, you guessed it, peanut butter! Uhhhh. Yes. I could eat these babies just like this, but I took them a step further and turned them into decadent oatmeal cream pies. Peanut butter style.

 

Mini Peanut Butter Oatmeal Cream Pies // pumpkinandpeanutbutter.com

Mini Peanut Butter Oatmeal Cream Pies // pumpkinandpeanutbutter.com

 

Pre-cream, these cookies are actually decently healthy, but there’s just no getting around the butter (dairy-free or regular) and sugar in the cream. The way I look at it, there’s only about a tablespoon of cream in each cookies sandwich, so let’s just indulge a little 😉

I also added some natural peanut butter into the cream to stick with our peanut butter theme we’ve got going on here and this was SUCH a good idea. It adds the perfect nutty element and tones down the sweetness of your typical cookie frosting. The result— a sweet, salty, savory mini oatmeal cream pie, so delicious you can eat 3 in a row. I mean, they are mini (hehe).

 

Mini Peanut Butter Oatmeal Cream Pies // pumpkinandpeanutbutter.com

Mini Peanut Butter Oatmeal Cream Pies // pumpkinandpeanutbutter.com

Mini Peanut Butter Oatmeal Cream Pies

Serves 20 cookies, 10 sandwiches
Prep time 15 minutes
Cook time 8 minutes
Total time 23 minutes
Meal type Dessert

Ingredients

  • 1 cup old fashioned oats
  • 3/4 cups whole wheat pastry flour
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 1/2 teaspoon cinnamon
  • 1/2 cup natural peanut butter
  • 1/3 cup coconut sugar
  • 1/3 cup applesauce
  • 1 egg
  • 2 tablespoons coconut oil, melted
  • 1 teaspoon vanilla extract

for the peanut butter cream

  • 2 tablespoons butter, softened
  • 1/2 cup powdered sugar
  • 1 tablespoon natural peanut butter
  • 1/2 teaspoon vanilla extract
  • splash of milk of choice

Directions

Step 1
Preheat the oven to 325 degrees. Line a large baking sheet with parchment paper and set aside.
Step 2
Mix together dry ingredients in a bowl: oats, flour, baking powder, cinnamon, and salt. In a separate bowl, beat peanut butter, coconut sugar, and coconut oil until creamy, then add in the egg and applesauce and mix again until combined. Pour the dry ingredients into the wet ingredients and stir until just combined. Refrigerate for 20-30 minutes.
Step 3
Use a small cookie scoop to drop cookies onto parchment lined baking sheet. Press down a little with your fingers, then bake for 8-10 minutes. The cookies will be soft to the touch and golden on the edges when done. Remove from oven and cool on baking sheet for 5 minutes.
Step 4
In the meantime, use a mixer to beat together peanut butter cream ingredients: softened butter, peanut butter, vanilla, and powdered sugar. Add in a splash of milk of choice and continue beating for 2-3 minutes. The cream is ready when it is light and fluffy. Spread a layer of cream between two cookies and dig in!

Mini Peanut Butter Oatmeal Cream Pies // pumpkinandpeanutbutter.com

pumpkinandpb

Hi, I’m Liz and this is my food blog where I share my love of healthy foods and whole ingredients. You will find mostly vegetarian dishes, plenty of sweets, and lots of love from this little kitchen in Durham, North Carolina!

4 Comments

  1. Wow! These are beautiful!! These are seriously so cute and little and fun!! <3 I hope that you have a great rest of your week!

  2. I’m totally craving peanut butter now, these look incredible and I’m so glad you made them mini so I can eat more than one in a sitting 😉

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