Oreo Cream Pies

Everyone's favorite cookie sandwich transformed into a soft, fluffy cookie with a coconut cream center.
30 minutes
10 minutes
Show nutritional information
This is our estimate based on online research.
Fat:19 g
Carbohydrates:13 g
Protein:3 g
Calculated per serving.

Serves: 10

Serves: 10decrease servingsincrease servings



Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Mix the coconut cream, shortening, vanilla and maple syrup together until thick and place in the fridge for 20-30 mins while the cookies bake and cool.
  2. Preheat oven to 350 degrees.
  3. Combine dry ingredients in a small mixing bowl and set aside.
  4. In a medium mixing bowl, whisk the honey, oil, and egg. Fold the dry ingredients into the wet.
  5. On a greased cookie sheet, scoop 20 even sized balls of cookie dough and press them to flatten. The dough will not spread significantly on its own.
  6. Bake for 10 minutes.
  7. Sandwich a dollop of cream between two cookies and repeat until you have ten cream pies. Enjoy!


To make sunflour, grind raw sunflower seeds in a high speed blender or coffee grinder and sift. Don’t over process or you’ll end up with sunbutter! If preferred, sub the sunflour with almond flour 1:1. Place your can of coconut milk in the fridge overnight and the thick cream will naturally separate. Be careful not to shake because you need to scoop the cream out without the excess liquid. Store your Oreo Cream Pies in the fridge for the cream to hold its consistency.

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