• Marisa Louise

THE BEST Healthy Gingerbread Oatmeal Cream Pies

Updated: Jan 18, 2021

A soft and chewy gingerbread cookie, stuffed with a thick and luscious vanilla bean frosting! These rich treats will be your new favorite holiday dessert--I pinky-promise.

I. Can't. Even. Explain. How. Good. These. Are. OH MY, talk about an addicting dessert! These oatmeal cream pies are beyond dreamy, and most importantly, gluten-free, sugarless and easy to make!

A great thing about this recipe is also the fact that you can adjust the cookie to the size you want them to be! If you make small cookies, you can crank out about 15 mini cream pies in total, and if you create larger cookies, you'll get about 6 *big* cream pies! So tasty and fun!

The thing that makes these cookies go from a 10/10 to a 100/10 has to be D'Vash Organics Date Syrup let me tell you--wow! this stuff is gold. It has 25% less sugar than honey, and I'd say it tastes even better! It's similar in flavor and texture to molasses, so that's why I knew I had to make a gingerbread themed and flavored Christmas treat. I'm glad I did!

Scoop the recipe below and happy munching!




THE BEST Healthy Gingerbread Oatmeal Cream Pies

- Serves 15 mini pies or 6 large pies -


  • ½ cup grass-fed butter, at room temperature

  • 1 cup coconut sugar

  • 1/4 cup D’Vash Organics Date Syrup/or molasses

  • 1 egg

  • 1 teaspoon vanilla extract

  • 1 cup + 5 Tbsp blanched almond flour

  • 3 Tbsp coconut flour

  • 3/4 cup gluten-free oats

  • 1/2 tsp baking soda

  • 1 1/2 tsp ground ginger

  • 1 tsp ground cinnamon

  • 1 tsp ground allspice

  • 1/4 tsp salt


  • ¾ cup butter, at room temperature

  • 1 ½ cups paleo powdered sugar

  • 1 teaspoon vanilla extract

  • 1-2 teaspoons milk to make the filling creamy


1. Add room temperature butter and coconut sugar to the bowl of an electric stand mixer and beat together for 1 minute. Next, add in the date syrup, egg and vanilla and beat again until well combined and smooth and creamy - about 1 more minute.

2. In a large bowl, whisk together the dry ingredients: both paleo flours, oats, baking soda, ginger, cinnamon, allspice and salt in a bowl. Add those dry ingredients to the wet ingredients and mix on low-speed until combined. Chill dough in fridge for 1 hour - this is very important for the final texture and baking of the cookies, so don't skip this step!

3. When you're ready to bake the cookies, preheat your oven to 350 degrees F and line a baking sheet with a baking mat or parchment paper. Take large tablespoon-sized pieces of dough (for smaller cookies) and roll into a ball and flatten down a bit for best results. Place the dough balls a good couple of inches apart on your cookie sheet. Bake for 12 minutes.

4. Remove from oven and cool the cookies on sheets for about 5 minutes before transferring to a wire rack. They will be very soft and chewy cookies when finished.

5. Once your cookies have completely cooled, you can make the filling: Add the room temperature butter, paleo powdered sugar, vanilla extract and milk to the bowl of an electric mixer. Beat on low, then gradually increase speed to high for about 1 minute, or until the frosting is smooth and creamy. Feel free to add vanilla bean paste as well - it truly makes these even tastier!

6. Top one cookie sandwich with a spoonful of filling, then very gently press down. Repeat with all cookies. If you let these stuffed-cookies sit at room temperature for 1 hour, the frosting will be a better consistency when being bit into. But who can wait that long, right?! ;) Enjoy!



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