Description
These Banana Oatmeal Cream Pies are delightful bite-sized treats combining the wholesome goodness of ripe bananas and oats with a creamy, sweet filling. Perfectly baked to golden perfection, these soft cookies sandwich a luscious cream cheese and buttercream filling enhanced with vanilla, making them an irresistible dessert or snack.
Ingredients
Scale
Cookie Ingredients
- 2 ripe bananas
- 1 cup rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Filling Ingredients
- 1/4 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1/4 cup cream cheese
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature for baking the cookies evenly.
- Mash Bananas: In a mixing bowl, mash the 2 ripe bananas until smooth to form the base of your cookie dough.
- Mix Dry Ingredients: Add rolled oats, all-purpose flour, brown sugar, baking soda, cinnamon, and salt into the mashed bananas. Stir thoroughly until all ingredients are well combined into a cohesive dough.
- Form Cookies: Using a spoon, drop spoonfuls of the dough onto a baking sheet lined with parchment paper, spacing them evenly to prevent sticking.
- Bake Cookies: Bake the cookies in the preheated oven for 12-15 minutes or until they turn golden brown around the edges, signaling they are fully cooked.
- Cool Cookies: Remove cookies from the oven and allow them to cool completely on a wire rack to ensure the filling doesn’t melt during assembly.
- Prepare Filling: In a separate bowl, beat together the softened unsalted butter, powdered sugar, cream cheese, and vanilla extract until the mixture is smooth and creamy.
- Assemble Cream Pies: Spread the prepared cream filling generously on the flat side of half the cooled cookies, then sandwich with the remaining cookies to form cream pies.
Notes
- Ensure the bananas are very ripe for maximum sweetness and moisture.
- Cooling the cookies completely before adding the filling prevents the cream from melting.
- You can substitute brown sugar with coconut sugar for a slightly different flavor.
- Store assembled cream pies in an airtight container in the refrigerator for up to 3 days.
- Use parchment paper on your baking sheet for easier cleanup and to prevent sticking.
