Wendi’s High Protein Oatmeal Cream Pie Recipe!

Oatmeal Cookie Ingredients

• 32 g (¼ cup) oat flour
• 15 g (¼ cup) rolled oats
• 32 g (1 scoop) vanilla whey *Code WendiIrlbeck saves you 15% off Momentous Whey Protein
• ¼ tsp baking soda
• ¼ tsp cinnamon
• ¼ tsp unsweetened cocoa powder
• 30 g brown-sugar Swerve substitute
• 1 tsp molasses
• 56 g of butter

Cream Filling Ingredients

• 36 g (3 Tbsp) whipped vanilla frosting
• 15 g (½ scoop) vanilla whey protein powder (code “Wendi Irlbeck” saves 15%)
• ½ cup Fairlife milk

Directions

1. Preheat oven to 350 °F (175 °C).
2. Mix dry ingredients: In a large bowl, whisk oat flour, oats, protein powder, baking soda, cinnamon, cocoa powder, and brown sugar.
3. Add wet ingredients: Stir in molasses and butter with a spatula until a cookie dough forms (slightly sticky).
4. Shape: Line a baking sheet with parchment. Roll dough into 10 small balls, spacing evenly.
5. Bake 5 for minutes
6. Flatten: While warm, gently press each cookie into a flat disc to create the classic cracked look. Cool for 1 hour so centers firm up but stay soft.

Cream Filling

1. In a small bowl, combine frosting and protein powder.
2. Add just a splash of milk; stir until smooth.

Assemble

• Flip cooled cookies. Spread filling on 5 cookies, top with the remaining 5, and press lightly to sandwich.
• Store in an airtight container or zip-top bag. Stays soft for several days.

Notes & Tips

• Protein type: Use Momentous Vanilla Whey protein
• Perfect circles: Use the rim of a cup to create cookie pie shape.