Oatmeal cookies creme pies

Inspired by Little Debbie's classic stuffed cookies. Prepared by Pizca de Sabor.
Course: Desserts and Baked Delights
Servings: 1 cookie



  • 1/3 cup rolled oats
  • 1 tablespoon peanut or almond butter
  • 1 tablespoon Greek yogurt
  • 1 teaspoon monk fruit
  • 1 pinch cinnamon
  • 1 pinch salt
  • ¼ teaspoon vanilla
  • 1/8 teaspoon baking powder


  • 1 ½ tablespoons Greek yogurt
  • 1 teaspoon maple syrup
  • 1 pinch ground cinnamon


  • Preheat the air fyer to 375ºF or 190ºC.
  • Place the oat flakes and pulse once in the blender, we want it to process a little but also have small pieces of the oat flakes.
  • Pour into a bowl, mix with the peanut butter, yogurt, monk fruit, cinnamon, salt and baking powder. You may have to mix with your hands to incorporate well. If the mixture feels too dry, add a little yogurt, as it depends on how smooth or runny the peanut butter you used was.
  • When it is incorporated, place baking paper in the air fyer pan and grease it a little with oil spray.
  • Divide the mixture in two and spread with your hands to form two circles that are ¼ inch or a little more than ½ cm thick. Shape into a circle with your fingers.
  • Cook for 6 to 8 minutes or until cooked on the sides. The total time depends on the air fyer you have. They are crispy on the outside and soft on the inside.
  • Remove and let cool completely.
  • Meanwhile prepare the filling by mixing Greek yogurt, maple syrup and ground cinnamon. Sweeten to taste if you want it sweeter.
  • When completely cool, fill the cookie and enjoy that same day.