If you love those classic oatmeal cream pies but want a lighter, portion-friendly version, these Healthy Oatmeal Cream Pies with Marshmallow Filling are such a fun homemade treat.
Two soft cinnamon oatmeal cookies are sandwiched around a creamy marshmallow filling for that nostalgic combination of chewy oatmeal and sweet vanilla cream.
I made my oatmeal cream pies smaller than the oversized versions you often see at bakeries and farm stands, which makes them a much more manageable little treat when you're watching portions.
And honestly, I loved the bite-size version! They're just enough to satisfy that oatmeal-cookie-and-cream craving without feeling like you're eating two enormous cookies at once.
The oatmeal cookies are made with old-fashioned oats, white whole wheat flour, applesauce, a little real butter, brown sugar and maple syrup.
For the filling, I used real melted marshmallows with reduced-fat cream cheese instead of relying on a heavy buttercream filling.
Best of all, these homemade oatmeal cream pies were surprisingly easy to make. The cookies bake in about 10 minutes, and once they're cool, you simply add the marshmallow cream filling and sandwich them together.
They're soft, creamy, perfectly portioned and a delicious lighter twist on the nostalgic oatmeal cream pie.
More Easy Recipes to Try Next
If you love these homemade oatmeal cream pies, here are a few more easy treats to satisfy your sweet tooth:
- No-Bake Chocolate Peanut Butter Protein Cups - A chocolate and peanut butter treat with a little extra protein and no baking required.
- Healthy Reese's Peanut Butter Balls - Creamy peanut butter centers dipped in chocolate for an easy bite-sized dessert.
- Keto Almond Butter Cookies with Pecans - A simple nutty cookie with plenty of crunch and flavor.
- 90-Second Avocado Mug Brownie - Perfect when you're craving chocolate but only want to make one serving.
- No-Bake Cookie Dough Bites - A quick gluten-free treat that's great for snacking straight from the fridge.
Save This Oatmeal Cream Pie Recipe For Later...
Why You'll Love These Healthy Oatmeal Cream Pie Cookies
These homemade oatmeal cream pies have all the cozy flavor of the classic treat, but with a lighter, perfectly portioned twist. Here's why I think you'll love them:
- Soft and chewy oatmeal cookies - Old-fashioned oats and warm cinnamon give the cookies that classic oatmeal-cookie texture and flavor.
- Creamy marshmallow filling - The sweet, creamy center makes every bite taste like a nostalgic oatmeal cream pie.
- A lighter homemade version - Applesauce and other simple swaps lighten things up without sacrificing that dessert-worthy taste.
- Perfectly portioned - I make these smaller than those giant bakery-style oatmeal cream pies, so they're just the right size when you want something sweet.
- Easy to make - The cookies bake quickly, and once they're cool, simply add the filling and sandwich them together.
- Great make-ahead treat - Make a batch to keep on hand for dessert, afternoon snacking, or when you're craving something sweet with your coffee.
Table of contents
- More Easy Recipes to Try Next
- Save This Oatmeal Cream Pie Recipe For Later...
- Why You'll Love These Healthy Oatmeal Cream Pie Cookies
- What You'll Need to Make Oatmeal Cream Pie Cookies
- How to Make Healthy Oatmeal Cream Pie Cookies (Step-by-Step)
- Expert Tips for the Best Homemade Oatmeal Cream Pie Cookies
- My Favorite Kitchen Tool for Making Oatmeal Cream Pie Cookies ❤️
- Easy Substitutions and Variations for Oatmeal Cream Pie Cookies
- Frequently Asked Questions About Homemade Oatmeal Cream Pie Cookies
- Weight Watchers Points for Healthy Oatmeal Cream Pie Cookies
- Tips for Enjoying These Oatmeal Cream Pies on Weight Watchers
- Love Healthier Sweet Treats? Check Out My Healthy Muffin Cookbooks! 🧁
- More Recipes You'll Love...
- 🥗 WANT TO MAKE HEALTHY EATING EASIER?
What You'll Need to Make Oatmeal Cream Pie Cookies
Here are a few of the key ingredients you'll need to make these soft oatmeal cookies and their creamy marshmallow filling:
- Old-Fashioned Oats - Give the cookies their classic chewy oatmeal texture and hearty flavor.
- White Whole Wheat Flour - A lighter-tasting whole-grain flour that works beautifully in these cookies.
- Unsweetened Applesauce - Adds moisture and helps keep the oatmeal cookies soft while reducing the amount of butter needed.
- Brown Sugar & Maple Syrup - Add sweetness along with that warm, caramel-like flavor that's so good with oatmeal and cinnamon.
- Cinnamon - Gives the cookies their cozy, classic oatmeal-cookie flavor.
- Marshmallows - Melt down to create the sweet, gooey base for the cream filling.
- Reduced-Fat Cream Cheese - Makes the marshmallow filling smooth and creamy without needing a traditional buttercream.
Quick Tip: Old-fashioned rolled oats are my first choice here because they give the cookies that wonderfully chewy texture you want in a homemade oatmeal cream pie.
How to Make Healthy Oatmeal Cream Pie Cookies (Step-by-Step)
These homemade oatmeal cream pies are surprisingly easy to make! Follow these simple steps to create soft, chewy oatmeal cookies filled with a sweet and creamy marshmallow filling.
Step 1: Preheat the Oven
Preheat your oven to 350°F and line a large baking sheet with parchment paper to prevent sticking.
Step 2: Mix the Dry Ingredients
In a medium mixing bowl, whisk together the old-fashioned rolled oats, white whole wheat flour, baking soda, cinnamon, and salt until well combined.
Step 3: Prepare the Wet Ingredients
In a separate large mixing bowl, beat the softened butter and brown sugar until creamy. Add the unsweetened applesauce, maple syrup, egg, and vanilla extract. Mix until everything is well incorporated.
Step 4: Combine the Cookie Dough
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing to help keep your oatmeal cookies soft and tender.
Step 5: Chill the Dough
Place the cookie dough in the refrigerator for 15-20 minutes. Chilling helps firm up the dough and prevents the cookies from spreading too much while baking.
Step 6: Scoop and Shape the Cookies
Using a cookie scoop or tablespoon, portion approximately 1½ tablespoons of dough per cookie onto your prepared baking sheet, making 16 cookies total. Gently flatten each mound into a round disc so your oatmeal cream pies bake evenly and are easier to sandwich together.
Step 7: Bake the Oatmeal Cookies
Bake for 9-11 minutes, or until the edges are set and the centers still look slightly soft. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Step 8: Make the Marshmallow Cream Filling
Don't have marshmallow fluff? No problem! I used regular marshmallows and melted them in the microwave instead. Place the marshmallows in a microwave-safe bowl and heat in short 10-15 second intervals, stirring between each, until melted and smooth. Allow them to cool slightly.
In a separate mixing bowl, beat the softened reduced-fat cream cheese until smooth. Add the melted marshmallows, powdered sugar, vanilla extract, and a pinch of salt. Beat until creamy and well combined. If the filling seems too soft, refrigerate for 10-15 minutes before assembling your oatmeal cream pies.
Expert Tip: Melted marshmallows become sticky and begin setting as they cool, so mix them into the cream cheese while they're still soft and warm, but not hot.
Step 9: Assemble the Oatmeal Cream Pies
Turn 8 cooled oatmeal cookies upside down. Spoon or pipe approximately 1½ tablespoons of marshmallow cream filling onto the flat side of each cookie. Top with the remaining cookies and gently press until the filling spreads toward the edges.
Step 10: Serve and Enjoy!
Your homemade Healthy Oatmeal Cream Pie Cookies are ready to enjoy! Serve immediately, or refrigerate briefly to help the marshmallow filling firm up. Store leftovers in an airtight container in the refrigerator.
Expert Tips for the Best Homemade Oatmeal Cream Pie Cookies
Want perfectly soft, chewy oatmeal cookies with a deliciously creamy marshmallow filling? These simple baking tips will help you make homemade oatmeal cream pies that turn out beautifully every time!
- Use old-fashioned rolled oats. Rolled oats give these oatmeal cream pie cookies their classic chewy texture. Quick oats absorb moisture differently, while steel-cut oats are too firm for this recipe.
- Make sure your butter is softened. Room-temperature butter blends more easily with the brown sugar, helping create a smooth cookie dough. Avoid using melted butter, which can cause the cookies to spread too much.
- Don't skip chilling the cookie dough. Refrigerating the dough for 15-20 minutes helps firm it up and reduces excessive spreading during baking.
- Keep your cookies uniform in size. Use a cookie scoop to portion approximately 1½ tablespoons of dough per cookie. Gently flatten each dough ball into a round disc before baking so your cookies are easier to sandwich together.
- Avoid overbaking. For soft and chewy oatmeal cream pies, remove the cookies from the oven when the edges are lightly golden and the centers still look slightly soft. They'll continue to firm up as they cool.
- Cool the cookies completely before filling. Adding marshmallow cream to warm cookies can cause the filling to soften and slide out. Let the cookies cool completely on a wire rack before assembling.
- Soften your cream cheese before mixing. Room-temperature cream cheese blends smoothly with the marshmallow fluff and powdered sugar, creating a creamy filling without lumps.
- Use a zip-top bag for easy filling. No fancy piping equipment needed! Spoon the marshmallow cream into a zip-top plastic bag, snip off one corner, and squeeze the filling onto the flat side of each cookie.
- Chill the filling if it's too soft. If your marshmallow cream seems runny or difficult to pipe, refrigerate it for 10-15 minutes to help it firm up before assembling your oatmeal cream pies.
- Refrigerate before serving for neater sandwiches. Once assembled, chill the oatmeal cream pies for 15-20 minutes to help the filling set. This makes them easier to handle and gives you a beautiful creamy center with every bite.
- My Favorite Baking Tip: The secret to delicious homemade oatmeal cream pies is keeping the cookies soft! Slightly underbaking them, allowing them to cool completely, and pairing them with a creamy marshmallow filling creates that nostalgic oatmeal cream pie texture everyone loves.
My Favorite Kitchen Tool for Making Oatmeal Cream Pie Cookies ❤️
One of my favorite kitchen tools for making these Healthy Oatmeal Cream Pie Cookies is my KitchenAid Cordless Hand Mixer!
I love how easy it makes mixing cookie dough and whipping up a smooth, creamy marshmallow filling. Since it's cordless, I can move around my kitchen without worrying about finding an outlet or getting tangled in a cord.
It's especially handy when creaming butter and sugar or blending cream cheese into a fluffy filling. Plus, it's lightweight, easy to use, and perfect for all kinds of homemade cookies, muffins, and sweet treats.
Shop My Favorite KitchenAid Hand Mixer on Amazon → HERE...
Easy Substitutions and Variations for Oatmeal Cream Pie Cookies
One of the best things about these homemade oatmeal cream pie cookies is how easy they are to customize! Whether you're looking to swap an ingredient or add a little extra flavor, here are a few simple ways to make this recipe your own.
- All-Purpose Flour: Don't have white whole wheat flour? Substitute an equal amount of all-purpose flour for a slightly softer, more traditional oatmeal cookie texture.
- Regular Cream Cheese: You can use full-fat cream cheese instead of reduced-fat or Greek yogurt cream cheese for a richer, creamier marshmallow filling.
- Add Extra Cinnamon: Love warm, cozy flavors? Add an extra ¼ teaspoon of cinnamon to the oatmeal cookie dough for a more pronounced cinnamon flavor.
- Try Pumpkin Pie Spice: For a delicious fall-inspired variation, replace the cinnamon with pumpkin pie spice to give your oatmeal cream pies a warm, seasonal twist.
- Helpful Tip: If you make ingredient substitutions, remember that the nutritional information and Weight Watchers Points may change depending on the ingredients you use.
Frequently Asked Questions About Homemade Oatmeal Cream Pie Cookies
Yes, but old-fashioned rolled oats are recommended for the best texture. They give these homemade oatmeal cream pie cookies their signature soft and chewy consistency. Quick oats absorb moisture differently and may produce a softer, less textured cookie. Avoid steel-cut oats because they won't soften enough during the short baking time.
The secret is not overbaking them! Remove the cookies from the oven when the edges are lightly golden and the centers still look slightly soft. The applesauce and brown sugar also help keep these homemade oatmeal cookies moist and tender. Store them in an airtight container to prevent them from drying out.
Absolutely! You can bake the oatmeal cookies a day in advance and store them in an airtight container once completely cooled. Prepare the marshmallow cream filling separately and refrigerate it until you're ready to assemble your sandwich cookies. This makes them a convenient make-ahead dessert for parties, holidays, or meal prepping.
Yes. Because this recipe uses cream cheese in the marshmallow filling, the assembled oatmeal cream pies should be stored in an airtight container in the refrigerator. For the best quality, enjoy them within 3-4 days.
Yes! For the best texture, I recommend freezing the baked oatmeal cookies without the filling. Allow them to cool completely, then place them in a freezer-safe container with parchment paper between the layers. Freeze for up to 2-3 months for best quality. Thaw before adding freshly prepared marshmallow cream filling.
Marshmallow fluff gives these cookies their classic sweet and creamy filling. If you don't have any, you can make a simple cream cheese frosting using softened cream cheese, powdered sugar, and vanilla extract. The flavor and texture will be different, but you'll still have a delicious oatmeal sandwich cookie.
If your filling seems too soft or difficult to pipe, the cream cheese may have become too warm during mixing. Place the filling in the refrigerator for 10-15 minutes to help it firm up. Also, make sure your oatmeal cookies are completely cooled before adding the filling.
Weight Watchers Points for Healthy Oatmeal Cream Pie Cookies
If you're following Weight Watchers and craving something sweet, these homemade oatmeal cream pie cookies are a delicious way to enjoy a classic treat while keeping track of your daily Points!
Estimated Weight Watchers Points: Approximately 9 Points per oatmeal cream pie sandwich cookie.
This recipe makes 8 sandwich cookies, with each serving consisting of two soft oatmeal cookies and a creamy marshmallow filling.
These homemade oatmeal cream pies use ingredients like unsweetened applesauce, old-fashioned rolled oats, and reduced-fat cream cheese to create a lighter version of the traditional dessert.
Tips for Enjoying These Oatmeal Cream Pies on Weight Watchers
- Watch your portions: One complete oatmeal cream pie sandwich counts as one serving.
- Choose reduced-fat cream cheese: This helps keep the filling lighter than a version made with full-fat cream cheese.
- Make smaller sandwich cookies: Try making 12 smaller oatmeal cream pies instead of 8 for a smaller portion. Recalculate the Points for the new serving size.
- Plan for a sweet treat: Enjoy an oatmeal cream pie with your afternoon coffee or tea when you're craving something homemade and satisfying.
WW Points Disclaimer: Points are estimates and may vary depending on ingredient brands, substitutions, and the current Weight Watchers program. For the most accurate Points value, enter the complete recipe into your WW app using the exact ingredients you use.
If you want to see the old Purple, Blue and Green WW Food Lists for each plan just click Here… For a list of the 2025/26 Free WW Food list click here..
Make sure you check out my Newbie WW Tips and Tricks Guide if you are just getting started.
Love Healthier Sweet Treats? Check Out My Healthy Muffin Cookbooks! 🧁
If you enjoyed these homemade Healthy Oatmeal Cream Pie Cookies, you're going to love my collection of easy, delicious muffin recipes!
My Healthy Muffin Cookbook is filled with homemade muffin recipes that make it easy to enjoy a sweet breakfast, afternoon snack, or guilt-free treat without sacrificing flavor.
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More Recipes You'll Love...
Healthy Oatmeal Cream Pies with Marshmallow Filling
- Total Time: 25 minutes
- Yield: 8 Oatmeal Cookie Pies
- Diet: Low Calorie
Description
These Healthy Oatmeal Cream Pie Cookies are a lighter twist on the classic childhood favorite! Soft, chewy cinnamon oatmeal cookies made with rolled oats, applesauce, and white whole wheat flour are sandwiched together with a sweet, creamy marshmallow filling. Easy to make and perfectly portioned, these homemade oatmeal cream pies are a delicious treat for dessert, snacking, or satisfying your sweet tooth!
Ingredients
-
For the soft oatmeal cookies
-
1 cup old-fashioned rolled oats
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¾ cup white whole wheat flour (or all-purpose flour for an even softer cookie)
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½ teaspoon baking soda
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½ teaspoon cinnamon
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¼ teaspoon salt
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4 tablespoons unsalted butter, softened
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¼ cup unsweetened applesauce
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⅓ cup packed brown sugar
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2 tablespoons pure maple syrup
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1 large egg
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1 teaspoon vanilla extract
For the marshmallow cream filling
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½ cup plain Greek yogurt cream cheese or reduced-fat cream cheese, softened
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⅓ cup marshmallow fluff OR approximately 1 cup mini marshmallows (about 2 oz), melted.
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2 tablespoons powdered sugar
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½ teaspoon vanilla extract
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Pinch of salt
-
Instructions
-
Step 1: Preheat the Oven
Preheat your oven to 350°F and line a large baking sheet with parchment paper to prevent sticking.
-
Step 2: Mix the Dry Ingredients
In a medium mixing bowl, whisk together the old-fashioned rolled oats, white whole wheat flour, baking soda, cinnamon, and salt until well combined.
-
Step 3: Prepare the Wet Ingredients
In a separate large mixing bowl, beat the softened butter and brown sugar until creamy. Add the unsweetened applesauce, maple syrup, egg, and vanilla extract. Mix until everything is well incorporated.
-
Step 4: Combine the Cookie Dough
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing to help keep your oatmeal cookies soft and tender.
-
Step 5: Chill the Dough
Place the cookie dough in the refrigerator for 15-20 minutes. Chilling helps firm up the dough and prevents the cookies from spreading too much while baking.
-
Step 6: Scoop and Shape the Cookies
Using a cookie scoop or tablespoon, portion approximately 1½ tablespoons of dough per cookie onto your prepared baking sheet, making 16 cookies total. Gently flatten each mound into a round disc so your oatmeal cream pies bake evenly and are easier to sandwich together.
-
Step 7: Bake the Oatmeal Cookies
Bake for 9-11 minutes, or until the edges are set and the centers still look slightly soft. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
-
Step 8: Make the Marshmallow Cream Filling
Don't have marshmallow fluff? No problem! I used regular marshmallows and melted them in the microwave instead. Place the marshmallows in a microwave-safe bowl and heat in short 10-15 second intervals, stirring between each, until melted and smooth. Allow them to cool slightly.
In a separate mixing bowl, beat the softened reduced-fat cream cheese until smooth. Add the melted marshmallows, powdered sugar, vanilla extract, and a pinch of salt. Beat until creamy and well combined. If the filling seems too soft, refrigerate for 10-15 minutes before assembling your oatmeal cream pies.
Expert Tip: Melted marshmallows become sticky and begin setting as they cool, so mix them into the cream cheese while they're still soft and warm, but not hot.
-
Step 9: Assemble the Oatmeal Cream Pies
Turn 8 cooled oatmeal cookies upside down. Spoon or pipe approximately 1½ tablespoons of marshmallow cream filling onto the flat side of each cookie. Top with the remaining cookies and gently press until the filling spreads toward the edges.
-
Step 10: Serve and Enjoy!
Your homemade Healthy Oatmeal Cream Pie Cookies are ready to enjoy! Serve immediately, or refrigerate briefly to help the marshmallow filling firm up. Store leftovers in an airtight container in the refrigerator.
Notes
-
For soft, chewy cookies: Avoid overbaking! Remove the cookies when the edges are lightly golden and the centers still look slightly soft.
-
Chill the dough: Refrigerate the cookie dough for 15-20 minutes before baking to help prevent excessive spreading.
-
Shape evenly: Use approximately 1½ tablespoons of dough per cookie and gently flatten into discs before baking. This makes assembling the sandwich cookies easier.
-
Cool completely: Make sure the oatmeal cookies are completely cool before adding the marshmallow cream filling.
-
Easy filling trick: Spoon the marshmallow filling into a zip-top plastic bag, snip off one corner, and pipe onto the cookies.
-
Storage: Store assembled oatmeal cream pies in an airtight container in the refrigerator for up to 3-4 days.
-
Freezer-friendly: Freeze the baked, unfilled oatmeal cookies for up to 2-3 months for best quality. Thaw and add freshly prepared marshmallow filling before serving.
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Weight Watchers: Approximately 9 WW Points per sandwich cookie (estimated). Verify using the WW Recipe Builder with your exact ingredients.
- Prep Time: 15 minutes
- Cook Time: 9-11 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 Cookie
- Calories: 225
- Sugar: 15.7 g
- Sodium: 463 mg
- Fat: 7.5 g
- Carbohydrates: 32.9 g
- Protein: 5.4 g
- Cholesterol: 40.8 mg
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