Okay, I lied. These are not oatmeal cream pies. They’re oatmeal whoopie pies. Seeing how I’m from Little Debbie Land (McKee Foods is based in Collegedale, near Chattanooga), I feel the need to admit that to you up front. Still, they satisfy a craving without any questionable ingredients and not one. speck. of processed sugar. Seriously.
For the last three weeks I’ve been on a sugar fast. I’m trying to avoid eating any processed sugar during the week besides maybe what’s in a square of dark chocolate once a day (I have to have something). I’ve drastically cut my overall sugar intake, so the only other sugar I’ve been eating during the week is the small amount of honey I put in my coffee and then whatever is naturally occurring in the foods I eat.
This isn’t a “resolution”. I haven’t made a resolution in….ever. It’s just not something that I do. It’s kind of like saying, “The diet starts Monday.” Setting time constraints for when you are going to implement a lifestyle change makes me feel certain from the get-go that I am not going to be successful. My biggest successes as far as exercising, eating well, losing weight, etc., have come from just saying randomly one day, “This starts now.” That’s exactly how this happened. I just decided one day that my sugar intake was a little overboard and wondered if it could have something to do with my out-of-control breakouts. I mean, at thirty-four years of age I should not be breaking out like I did when I was in middle school…something had to give. Two-and-a-half weeks into avoiding sugar through the week and drinking a green smoothie every day, I think I can tell a difference….but it was a bad problem and it’s not going to clear up overnight. Bonus: I’ve lost three pounds. Yippee!
I give myself a little reprieve on the weekend, but when I decided that I “needed” an oatmeal cream pie I decided that it needed to be recreated to not include processed sugar. When I have some sucanat in the house I’d like to try to make something a little more authentic, but this definitely did the trick for the moment and gave me an excuse to use mascarpone cheese I had in the fridge. It’s not the same oatmeal cream pie I loved as a kid (and I’ll admit, still love as an adult) but Philip, who is not an oatmeal cream pie fan (he’s more of a fudge round kind of guy) said mine were better. So that’s my story and I’m sticking to it.
Oatmeal Cream Pies
|Prep time||30 minutes|
|Cook time||13 minutes|
|Total time||43 minutes|
|Website||Adapted from Deliciously Organic|
- 1 stick unsalted butter (melted)
- 1/4 cup maple syrup
- 2 Large eggs (room temperature (I put them in a bowl of warm water for a few minutes))
- 1/2 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 cup whole wheat flour
- 1 1/4 cup rolled or quick-cooking oats
- 1 teaspoon baking powder
- 1 1/2 teaspoon baking soda
- 1 1/2 teaspoon Chinese five-spice powder (You could also use pumpkin pie spice or a combination of cinnamon, nutmeg, and ground ginger)
- 1/2 teaspoon salt (I used kosher)
- 4 tablespoons unsalted butter (softened)
- 8oz mascarpone cheese (softened (can also use cream cheese))
- 2 tablespoons maple syrup
- 1/2 teaspoon vanilla extract
|Preheat the oven to 350 degrees. Line a sheet pan with a Sil-pat or parchment paper.|
|Place the oats in a food processor and pulse until they resemble cornmeal.|
|Whisk the melted butter, eggs, applesauce, teaspoon of vanilla, and maple syrup in a small bowl. In a larger bowl, whisk together the flour, one cup of the ground oats, salt, baking powder, baking soda, and five-spice powder.|
|Stir the wet ingredients into the dry until just combined. If the mixture is too runny (it should be thick enough to be scooped onto the pan without running all over the place) add more of the oat flour. Use a two-inch cookie scoop or a large spoon to scoop out the batter. Bake for 12-14 minutes (it should feel firm but not hard when pressed). Allow to cool.|
|Use a stand or hand mixer to completely combine the mascarpone, butter, 2 tablespoons of maple syrup, and 1/2 teaspoon of vanilla. It will not be smooth like icing but rather will look a little like ricotta. Spread the filling on half of the oatmeal cookies and top with the remaining cookies. Serve immediately. Store uneaten pies in the refrigerator.|