These homemade low carb keto Oatmeal Cream Pies are a show stopper! They are made with a sweet and tender cookie that has been filled with a cream cheese filling. Perfect for dinner parties, snacks, or whenever you are looking for a melt in your mouth treat. These easy keto oatmeal cookies are also gluten-free, sugar-free, and Trim Healthy Mama friendly.
We have all tried those store-boughten oatmeal cream pie cookies, right? Okay, well as delicious as they are, it’s safe to say that they are made with nothing but processed and unhealthy ingredients. Well, we were on a mission to create the best keto oatmeal cookies without all the extra junk in them.
Plus, what’s better than a dessert that has been lovingly made right in your own kitchen? These gourmet gluten free oatmeal cookies will tempt your taste buds and gloriously feed that sweet tooth. Kids and adults alike will enjoy these oatmeal cream pies without worry that they are low carb. It can be our little secret.
What You’ll Need To Make Keto Oatmeal Cookies
There are two sets of ingredients for this oatmeal cookie recipe. You make keto oatmeal cookies and then a decadent creamy filling.
- Butter: You will need butter for both the cookies as well as the filling. It’s vital to use softened butter, so it mixes smoothly.
- Sweetener: The sweetness in the cookies comes from the sweetener. You will need some for the cookies as well as the filling.
- Molasses: You only need one teaspoon for the entire batch of cookies, so you don’t have to worry about going overboard with carbs.
- Egg: Just one egg is needed to bind the cookie ingredients.
- Vanilla: A little vanilla provides the perfect flavor to the cookies and cream filling.
- Almond Flour: If you want a wonderful cookie texture, then almond flour is the key component.
- Baking Soda: The cookies will rise wonderfully with a touch of baking soda.
- Oats: It’s best to use old-fashioned oats to get the correct texture. Make sure to use gluten-free oats if you want gluten-free oatmeal pie cookies.
- Coconut Flakes: Always look for unsweetened coconut flakes, so you don’t fill up on sugar without realizing it.
- Cream Cheese: The star of the filling is the cream cheese!
- Heavy Cream: The easiest and most delicious way to make the cream extra smooth is from the heavy cream.
How To Make Oatmeal Cream Pies
Now it’s time for the good stuff! Let’s get to work on your first batch of these keto oatmeal cookies.
Step 1: Heat the oven to 350 degrees. Then add the butter and sweetener to a large bowl and beat together until creamy. Pour in the molasses, eggs, and vanilla and combine well.
Using a separate bowl, mix the almond flour, baking soda, cinnamon, oats, and unsweetened coconut together. After it’s mixed, combine with the wet ingredients and form into 24 cookies.
Place the balls of dough for the keto oatmeal cookies on two parchment-lined baking sheets. Bake the cookies for 12 minutes. They will be soft, and that’s normal. Cool all the way.
Step 2: While the cookies are cooking, stir the butter, cream cheese, powdered sweetener, heavy cream, and vanilla together until they are smooth. Once the cookies have cooled, flip over a cookie and spread a little bit of filling on top.
Add a second cookie to make a sandwich. Repeat the process until all the cookies are done. Place them in the fridge to firm up the cookies.
Expert Tip: The low carb cookies are tender and soft, so you will need to be gentle with them. The cream filling is used as a binder to hold the keto oatmeal cookies together.
Are Oats Keto?
No, oats are not a typical keto ingredient. However, I believe that small quantities of gluten-free oats can be used in a keto diet on occasion. The key to having oats in a low carb diet is moderation. Sitting down to a big bowl of oatmeal will probably through you out of ketosis or stall your weight loss. But having one cookie with a small number of oats and 6 net carbs (or even less if you make smaller cookies) will probably be fine.
Do I Have To Add Coconut?
Nope! However, if you would rather leave out the coconut, you will have to add sliced almonds or more oats which would slightly increase the carb count. We love the way the coconut tastes and the texture it gives the oatmeal cream pies. Coconut is a great choice for an oat sub in low carb oatmeal cookies. By using a combination of oats and coconut I was able to keep the carb count in a reasonable range.
But if you aren’t a fan or ran out, the cookies will still be delicious.
How Do I Store Keto Oatmeal Cookies?
It’s best to store these in the fridge. I generally keep all the baked goods from keto recipes in the refrigerator. It will help keep the oatmeal cookies a little bit strong than if they are at room temperature. Plus, the filling has cream cheese and would go bad if they set out too long. Refrigerate in a sealed container for up to 4 days. Additionally, you can freeze them for 2-3 months. You can thaw the cookies in the fridge or eat them frozen for an extra fun treat.
My husband thought I should individually wrap these and squish them a bit so they look like the ones that come out of a package. Haha.
Variations & Substitutions
Nut-Free - To make this nut-free just sub in sunflower seed flour in place of the almond flour. Coconut flour might work but you would need a much lesser amount and I have not tested that yet.
Keto Chocolate Chip Oatmeal Cookies - Add in sugar free chocolate chips to the cookie dough before baking. You can skip the filling and just leave them as individual oatmeal chocolate chip cookies. I used butterscotch chips and turned these into Low Carb Oatmeal Scotchies.
Oatmeal Peanut Butter Cookies - Sub in my Peanut Butter Frosting for the filling!
Dried Fruits - As standard as raisins are in classic oatmeal raisin cookies they are not a good choice when making a low carb cookie. A better option would be dried cranberries sweetened with a sugar-free sweetener.
- Preheat oven to 350.
- Cream together the butter and sweetener in a large bowl. Add in molasses, eggs, and vanilla and mix well.
- In a separate bowl, stir together the almond flour, baking soda, cinnamon, oats, and coconut. Stir the oat mixture into the wet ingredients.
- Form 24 cookies on 2 parchment-lined cookie sheets. Bake for 12 minutes. They will be soft but golden around the edges. Cool completely on the trays before filling them.
- Stir together the filling ingredients until smooth.
- Gently flip over one cookie. Spread a little filling on the bottom. Top with a second cookie. Repeat. Refrigerate for at least 1 hour to set.
- These are soft and tender cookies. Be gentle with them. The filling is the binder. Once you chill them they firm up.