Low Sodium Oatmeal Cream Pie

Indulge in the nostalgic charm of these Low Sodium Oatmeal Cream Pies, a healthier twist on a beloved classic! These soft, chewy oatmeal cookies are delicately spiced with cinnamon and sandwiched together with a luscious, velvety cream filling. Made with unsalted butter and just the right balance of light brown sugar and oats, this recipe delivers all the comforting flavors of the original while keeping sodium levels in check. Perfect for snack time or dessert, these homemade oatmeal cream pies are easy to whip up with just 20 minutes of prep time and are ready to enjoy in under an hour. Whether you're watching your salt intake or simply craving a homemade treat, these low sodium delights will satisfy your sweet tooth without compromise.

Nutriscore Rating: 45/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 12

Ingredients

• 1 cup Unsalted butter
• 1 cup Light brown sugar
• 0.5 cup Granulated sugar
• 2 pieces Large eggs
• 1 teaspoon Vanilla extract
• 1.5 cups All-purpose flour
• 1 teaspoon Baking soda
• 1 teaspoon Ground cinnamon
• 3 cups Quick-cooking oats
• 0.5 cup Heavy cream
• 1.5 cups Powdered sugar

Directions

Step 1

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

Step 2

In a large mixing bowl, beat together the unsalted butter, light brown sugar, and granulated sugar until light and fluffy.

Step 3

Add the eggs and vanilla extract to the butter mixture, beating well until fully incorporated.

Step 4

In a separate bowl, whisk together the all-purpose flour, baking soda, and ground cinnamon.

Step 5

Gradually add the dry ingredients to the wet ingredients, mixing until combined.

Step 6

Stir in the quick-cooking oats until just combined.

Step 7

Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.

Step 8

Bake in the preheated oven for 8-10 minutes or until the cookies are golden brown.

Step 9

Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.

Step 10

While the cookies are cooling, prepare the cream filling by beating the heavy cream and powdered sugar together until you achieve a thick, spreadable consistency.

Step 11

Once the cookies are completely cool, spread the cream filling onto the flat side of half the cookies.

Step 12

Top with the remaining cookies to form sandwich pies and gently press together.

Step 13

Serve immediately or store in an airtight container at room temperature for up to 3 days.

Nutrition Facts

Serving size	(1243.4g)

Amount per serving	% Daily Value*
Calories	4760.8

Total Fat 165.8g	0%
Saturated Fat 86.3g	0%
Polyunsaturated Fat 0g
Cholesterol 740mg	0%
Sodium 1511.7mg	0%
Total Carbohydrate 783.6g	0%
Dietary Fiber 30.3g	0%
Total Sugars 483.0g
Protein 61.5g	0%

Vitamin D 80IU	0%
Calcium 377.9mg	0%
Iron 20.2mg	0%
Potassium 1528.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.6%

Protein: 5.0%

Carbs: 64.3%