Protein Oatmeal Creme Pies with Sourdough Discard, Greek Yogurt & No Refined Sugar 🤍🥣🥧

Nutritious Little Debbie’s Oatmeal Creme Pies?! 😍 These delightful Protein Oatmeal Creme Pies with Sourdough Discard, Greek Yogurt & No Refined Sugar use whole wheat flour, are packed with protein, and filled with cream cheese frosting.

Author: The Honey Buckle

Prep Time: 20 minutes

Cook Time: 11 minutes

Total Time: 31 minutes

Servings: 12 (makes 12 cookies)

Nutrition per serving (1 cookie): 120 calories 9g protein 14g carbs 3.5g fat

If you're looking to get into sourdough, check out my instructions for growing a sourdough starter from scratch.

Watch the video on my Instagram to see these come to life!

I highly recommend investing in a kitchen scale to measure your ingredients - especially when it comes to whole wheat flour and sourdough! Plus, you'll have less measuring cups to clean.

Yields: 12 cookies (24 individual cookies)

Ingredients

Cinnamon Oatmeal Cookies:

• 3/4 cup (60g) old fashioned rolled oats

• 3/4 cup (90g) whole wheat flour (Bob's Red Mill or your own, freshly milled flour)

• 50g vanilla protein powder

• 1 1/2 tsp baking powder

• 1 1/2 tsp cinnamon

• Pinch of salt

• 5.3 oz (150g) 5% milkfat greek yogurt

• 1 egg

• 35g sourdough discard

• 1 tsp vanilla extract

• 40g honey

Cream Cheese Frosting:

• 4 oz low fat cream cheese

• 1/4 tsp cinnamon

• 30g 5% milkfat greek yogurt 5% yogurt

• 10g vanilla protein powder

  
  

Instructions

1. Preheat the Oven:

• Preheat your oven to 325°F (163°C).

2. Prepare the Dough:

Wet Ingredients:

• In a large bowl, add the greek yogurt, egg, sourdough discard, vanilla extract and honey.

• Whisk until combined. Set aside.

Dry Ingredients:

• In a separate bowl, combine the whole wheat flour, oats, protein powder, baking powder, cinnamon, and salt.

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

Baking:

• Line a cookie sheet with parchment paper.

• Scoop 24 dough balls (~20g of dough per ball) onto the sheet, spacing them about 1 inche apart.

• Bake for 11 minutes; the centers should be slightly undone.

• Allow the cookies to cool completely.

3. Make the Frosting:

• In a bowl, combine the cream cheese, cinnamon, yogurt, and protein powder.

• Beat with an electric mixer until fluffy.

4. Assemble the Cookies:

• Spread approximately 3/4 tablespoon of cream cheese frosting onto the bottom half of a cookie.

• Top with another cookie, pressing down gently to create a sandwich.

5. Storage:

• Store the assembled cookies in the refrigerator due to the cream cheese frosting for up to 7 days.

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