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Healthy Oatmeal Cookie Sandwiches

A healthy twist on oatmeal cream pie sandwiches.

Calories: 272; Total fat: 12 g; Saturated fat: 6.2 g; Sodium: 223 mg; Carbohydrates: 34.1 g; Dietary Fiber: 4.1 g; Sugar: 15 g; Protein: 5 g
Healthy Oatmeal Cookie Sandwiches Photo
Yield: 9 sandwiches


  • 1 cup whole wheat pastry flour (or use 1/2 cup all purpose 1/2 cup whole wheat)
  • ½ cup oat flour (ground from whole oats)
  • 1/2 cup rolled oats
  • ½ tsp each baking soda and baking powder
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 1/4 cup raw or roasted pecans, loosely chopped
  • 1 tsp pure vanilla extract
  • 1 cup freshly grated carrot, patted dry
  • 2 flax eggs (2 Tbsp flaxseed meal + 5 Tbsp water)
  • ½ cup ripe mashed banana (about 1 small banana)
  • 2 Tbsp butter (non-dairy for vegan), melted
  • 1/3 cup brown sugar
  • 1/2 cup + 2 Tbsp unsweetened almond milk
  • 8 ounces light cream cheese (vegan cream cheese if making vegan), softened
  • 3-6 Tbsp honey or agave nectar (depending on preferred sweetness)


  1. Preheat oven to 325 degrees F.
  2. In a large mixing bowl, add 2 Tbsp flaxseed + 5 Tbsp water and whisk. Let set for a few minutes until thickened.
  3. Add mashed banana, melted butter (or coconut oil), grated carrot, brown sugar, vanilla, almond milk and stir. In a separate large bowl, mix all dry ingredients and the nuts.
  4. A little at a time, add the dry ingredients to the wet and stir. A fairly thick dough should form. Set in the fridge to firm up for 5-10 minutes.
  5. Line a baking sheet with parchment paper or lightly grease with non-stick spray.
  6. Scoop large portions of batter ( about 1.5-2 Tbsp) out with two spoons and slightly flatten them. Be sure to set them at least 1 inch apart as they'll spread a little.
  7. Bake for 18-25 minutes or until edges begin to brown and the middle is just set.
  8. Once done, let rest on the baking sheet for 5 minutes, then cool for 20-30 more minutes on a cooling rack.
  9. Prepare cream cheese filling in the meantime by mixing softened cream cheese with desired amount of honey. To thicken, add a little all purpose flour or powdered sugar (optional).
  10. Once the cookies are completely cooled, sandwich two equal sized cookies together with a thick layer of filling in between. You will have leftover filling.
  11. Enjoy immediately, keep in a covered in the fridge for a few days, or freeze for later use.

photos by Dana Shultz

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