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.