Are Oatmeal Cream Pies Gluten Free

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How To Sandwich Cookies

Gluten Free Kitchen: Oatmeal Cream Pies

I like to use a piping bag fitted with a star tip to fill my Gluten Free Oatmeal Cream Pies. But you can also use a small cookie scoop or an offset knife instead.

Start with completely cooled cookies and lay out 6 cookies on a parchment-lined sheet tray. Pipe your filling on the cookies leaving ¼ inch of room at the edges. Add your top cookies and slightly press them down. You dont want the filling to come out from the sides.

Allow the sandwiched cookies to set up in your fridge for at least 1 hour. If you eat them right away, you will be rewarded with a mess.

Store your Gluten Free Oatmeal Cookies in an air tight container in your refrigerator for up to 5 days or wrap each sandwich individually in plastic wrap and freeze it for up to 3 days.

What Ingredients Go Into Pumpkin Oatmeal Cream Pies

Flour For almost all of my recipes, I use Bobs Red Mill 1:1 Gluten Free Flour Blend. I have found it to be the most versatile gluten free flour. I have also used King Arthur, Walmart Great Value Brand and Pillsbury all with similar results. You can use a homemade flour blend but keep in mind this recipe was developed with BRM, so your final product may be slightly different.

Oats Make sure to use certified gluten free oats. I typically use Bobs Red Mill brand.

Baking Powder & Baking Soda We are using a little of both kinds of leaveners for this recipe. Pumpkin can be problematic in cookies because of its high moisture content. The baking soda will help these cookies spread out instead of turning out like cakes.

Spices Cinnamon and of course, pumpkin pie spice!

Butter For non-dairy butter, I use either Miyokos brand or Country Crock Plant Butter. I find those two brands have the closest taste to real butter. If you can have dairy, then go ahead and use regular butter for this recipe. Its a 1 to 1 substitution.

Brown Sugar& White Sugar For this fall flavor recipe, we want brown sugar which imparts a little of the homey molasses flavor. But because of all the moisture from the pumpkin, we need more white sugar to give the cookies the right amount of spread and chewiness.

Egg We are just using one egg yolk in this recipe, to act as the binder for the ingredients. I dont call for a whole egg because we are trying to keep the moisture as low as possible.

Thats it!

How To Make Them

  • In a stand mixer, cream together butter and brown sugar
  • Add eggs and mix well
  • Add in remaining ingredients and combine
  • On a silicone lined or greased baking sheet, please small cookie scoop or tablespoon size balls on the baking sheet 3 inches apart and bake for 10-11 minutes

Pro Tip:The middle should be a bit undone still and the edges golden brown, be sure not overbake or they wont be chewy

  • Let the cookies cool a couple minutes then remove and place on a wire cooling rack
  • Meanwhile, prepare the filling by mixing together softened butter, powdered sugar, gluten free vanilla extract and milk
  • Beat on medium speed 4-5 minutes
  • Pipe the cream filling on to the flat side of one cookie then top with the remaining cookie to make a cream pie

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Expert Tips And Recipe Faq:

Can you make these dairy-free?

To make this recipe dairy-free, substitute the butter for vegan butter.

Can you omit the raisins?

You can omit the raisins, or use chocolate chips :-).

How long will these cookies keep?

These cookies will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.

Can you freeze these oatmeal pies?

I froze my extras. Just allow them to be completely cooled and add gently to a freezer safe Ziplock type storage bag and put in your freezer laying flat until frozen.

Can You Freeze Oatmeal Cream Pies


Oatmeal cookies actually freeze really well. If you want to freeze these, I suggest freezing your dough in balls and then baking as you want them. You can also freeze the already baked cookies and then just make the filling when you are ready to make them fully into oatmeal cream pies.

You could freeze them put together, but I personally think these freeze best without the filling.

These cookies have the best texture when they are enjoyed at room temperature.

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What Is In The Middle Of Oatmeal Creme Pies

To make my Little Debby copycat, I used buttercream icing inside my oatmeal cream pies. Make sure your cookies are completely cooled, then add the icing to the middle. If the cookies arent cool, the icing will melt and your sandwiches will fall apart! We definitely dont want that to happen!

And thats it! Just a few simple steps to making your own gluten free oatmeal creme pies. These delicious cookies are perfect for so many occasions! Whether you simply enjoy them as an everyday snack or make them for a gluten free Christmas treat, you can eat these yummy gluten free oatmeal creme pies any time of year.

How To Make Vegan Vanilla Frosting

Once the cookies are finished baking, allow them to cool completely. Meanwhile, prepare the vanilla cream frosting.

First, add the vegan butter to a large bowl. Use a handheld electric mixer or stand mixer to beat the butter until whipped and fluffy. Then, add sifted powdered sugar. Beat together until the sugar is fully dissolved into the butter. After, add plant-based milk, vanilla extract, and salt. Beat together once more until evenly combined.

Use a piping bag or knife to spread the vegan vanilla frosting on half of the oatmeal cookies. Then, top with an additional cookie to create sandwiches. Enjoy!

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Gluten Free Pumpkin Oatmeal Cream Pies

I have a new favorite recipe and youre looking at it! These gluten free pumpkin oatmeal cream pies taste like dreams coming true. They have the exact texture of a Little Debbie Oatmeal Creme Pie with the addition of pumpkin spice flavor. Perfect for fall! My family couldnt get enough of them and I think yours will love them too!

Little Debbie Oatmeal Creme Pies

Gluten Free Oatmeal Cream Pies

Little Debbie Oatmeal Creme Pies have been around since 1960 and were the first Little Debbie baked snack. They contain milk and eggs and are not vegan.


  • Palm and Soybean Oils with TBHQ and Citric Acid to Protect Flavor
  • Whole Grain Rolled Oats
  • Palm and Palm Kernel Oil
  • Pectin
  • 1 g Protein

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Bake The Cookies At 350f

The best part about these cookies? No chill time!

The dough will be pretty sticky since were not chilling it, so I highly recommend using a cookie scoop to get the dough out of the bowl.

This recipe makes 16 cookies so youll like need to bake them on two separate baking trays. If you are baking on two trays, make sure they are BOTH on the same middle rack in the oven. If you cant fit both trays, just bake the cookies in two batches!

Bake the cookie for 10-12 minutes until they are soft with just cooked centers. Then, remove from the oven, tap the tray on the counter to help the cookies deflate a bit, and let cool for 5 minutes. They will naturally deflate as they are left to cool. Then, remove the cookies from the tray and place them on a wire rack to finish cooling.

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Gluten Free Oatmeal Sandwich Cookies

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Home » Gluten Free Oatmeal Sandwich Cookies

These gluten free oatmeal sandwich cookies are easy, simple to make, and truly and delicious! Perfect from when you want to switch it up and try something new.

This post is sponsored by Bobs Red Mill. As always, opinions are 100% my own.

Since May is Celiac Disease Awareness month, I decided to make an awesome dessert featuring two of my favorite gluten free products. That dessert? These amazing gluten free oatmeal sandwich cookies! While my husband doesnt have Celiac Disease and is only gluten intolerant, I know many of you do and I want you to know that I am so happy to be here sharing recipes and helping you along in your journey.

I was going to call these oatmeal cream pies but I decided on Oatmeal Sandwich Cookies because theyre really not a true copycat of the store-bought variety you are used to. The oatmeal cookie is adapted from my Oatmeal Raisinete Cookies and theyre a sturdier, thicker cookie than you would have in an oatmeal cream pie.

The two Bobs Red Mill products I used in these oatmeal sandwich cookies today are their Gluten Free 1:1 Baking Flour and their Gluten Free Old Fashioned Oats. Both of these have been featured before, I almost always use the 1:1 blend in my cookies and most recently, I used it to make my Gluten Free Lemon Squares. Their old fashioned oats are the main ingredient in my oatmeal smoothies and overnight oats.

You guys are going to love these cookies! Enjoy!

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Move Over Little Debbie

I got the request from a follower on Insta to make low-carb Oatmeal Cream Pies and I am SO GLAD I did! It has been a dream of mine to recreate this childhood FAVORITE using healthy ingredients and I am BLOWN AWAY by the outcome. Seriously ON POINT.

  • These cookies are tender, soft and definitely have that warm oatmeal flavor. Theres just the right amount of chewiness to them not too hard, not too soft. PERFECT.
  • And the cream is SO good I could just eat it with a spoon!

These cookies were a HUGE hit with my family who begged for more as soon as they ate one. I have a feeling theyll be a regular at our house!!

Disclosure: As an affiliate I may earn a small commission from qualifying purchases made through referral links in this post .

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Oatmeal Cookies With A Sweet Fluffy Vanilla Filling


These chewy oatmeal cookies are perfect for any occasion, and my absolute favorite cookie recipe right now!

Theyre perfect for birthdays, parties, the holidays and really any get together.

The recipe makes some big sandwiches, but you can always half the amount and bake for a few less minutes, I liked the size of the sandwiches though!

This recipe is:

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How To Make This Recipe

  • Preheat the oven to 350F.
  • Mash up the banana fully.
  • In a large bowl, whisk together the oat flour, oats, cinnamon, baking powder, baking soda and salt.
  • Add the olive oil, brown sugar, molasses and banana directly into the dry ingredients and stir until well combined. This should result in a wet, sticky dough.
  • Scoop 8 dough balls onto a parchment lined baking sheet. Each cookie should be about 2 tbsp of dough.
  • These cookies wont spread, so use a wet hand to press the dough into the cookie size and shape you prefer.
  • Bake at 350F for 12-13 minutes.
  • While the cookies are baking, make the filling by whisking together the cream cheese and confectioners sugar until smooth. This should take a bit of time, but it will come together!
  • When the cookies are out of the oven, let them cool slightly before spreading the icing on 4 cookies. Sandwich the cookies together and serve!
  • Tips For Perfecting These Vegan Oatmeal Cookie Sandwiches

    Use quick oats. Its important to use quick oats for this recipe. Do not use rolled oats or steel-cut oats. Quick cooking oats are essential.

    Choose the vegan butter wisely. Surprisingly, certain varieties of vegan butter can make a big difference when baking cookies. I highly suggest using vegan butter from a tub for the cookies. On the other hand, I recommend vegan butter sticks for the frosting. This tip will not make or break your cookies, but it will definitely help you achieve the best results!

    Bake the cookies on the middle rack. For the best results, I recommend baking the cookies one tray at a time on the middle rack of your oven.

    Dont over-bake the cookies. For deliciously soft and chewy cookies, remove them from the oven while they still appear slightly underdone. This is around the 15 minute mark for my oven. Keep in mind the cookies will continue cooking, firm up, and de-puff while cooling on the baking sheet. Removing them from the oven while they still appear undercooked will result in perfect, soft, chewy cookies.

    Choose the gluten-free flour wisely. If you need to make these cookies gluten-free, I recommend using Bobs Red Mill 1 to 1 Gluten-Free Baking Flour. It is the best replacement for traditional all-purpose flour.

    Sift the powdered sugar. While preparing the vanilla cream filling, its helpful to sift the powdered sugar over the butter. This removes any clumps and allows it to smoothy dissolve into the butter.

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    How To Make Healthy Oatmeal Cream Pies

    I took my sugar-free sugar cookie recipe combined with my recent baking experience to come up with the ultimate oat-free oatmeal cookie.

    If there are no oats, WHAT is in it??

    Its a magical combination of

    This combination of flours creates a SOFT cookie thats not too soft. It doesnt crumble or fall apart, and it tastes SO GOOD.

    I have not found a perfect sub for almond flour, unfortunately, although thats on my list to find. And please for the love of baking, DO NOT use coconut flour. It is a nightmare to substitute.

    Important Almond Flour TIP

    As a recipe developer that goes through a LOT of almond flour every month, I have tried a lot of different brands either due to trying to save a little $$, or because my desired brand was out of stock.

    And what I can honestly tell you is that NONE compare to Bobs Red Mill Superfine Almond Flour

    The cheaper fine almond flours out there ARE NOT GOOD. They do not have the fine consistency you NEED for the best results. They are GRITTY, weird tasting, and DO NOT give you the amazing baked goods you desire. Trust me on this, friends

    Tips & Tricks On How To Perfect This Oatmeal Cream Pie Recipe

    Allergy Friendly Oatmeal Cream Pies #Oatmeal #GlutenFree #OatmealCreamPies

    I kept this recipe pretty basic, but there are few things that will definitely help the process its all about being on top of your timing and your steps. For this oatmeal cream pie recipe, you can be done in 30 minutes if youre on top of it!

    Mash the banana before you do anything else. You want it super smooshy, and as it sits out, itll just improve the texture you need. And then everything else can be whisked together quickly and boom. Your batter is done in less than 5 minutes.

    Another tip is to use a wet hand when pressing down your cookies. These gluten free oatmeal cream pies wont spread, so its important to get them to the shape you want before putting them in the oven. A wet hand will help prevent any stick as you shape the cookies.

    And my last tip is to make the filling while your cookies are baking. The filling takes 2 minutes flat to whip together , so you can have it ready right when the cookies are out of the oven.

    And to speed up the cooling process, feel free to place the cookies in the fridge for 5 minutes. Dont use the freezer but the fridge is a great hack.

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