Gluten Free Dairy Free Oatmeal Cream Pies

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Gluten Free Oatmeal Sandwich Cookies

Gluten Free Oatmeal Cream Pies

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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!

Vegan Oatmeal Cream Pies

Vegan Oatmeal Cream Pies- made with rolled oats and almond flour, these oatmeal pies are packed full of nutrition and flavor!

Did you have a favorite Little Debbie as a kid?

My brother loved Oatmeal Cream Pies but I personally preferred Fudge Rounds. Oh, and Star Crunch! Remember those?

Yeah, I ate more of those processed packaged goodies than I care to admit. Lets just say that Im glad I came to my senses before it was too late. Now I find enjoyment in recreating more wholesome versions of those childhood favorites at home. Especially when I can bake them as a gift to help brighten someones day.

I based this recipe off of my go-to chocolate chip cookies but added a touch of molasses and replaced some of the oat flour with Bobs Red Mill Organic Old Fashioned Oats that were gently blended in the food processor. This gives the cookie a delightful chewy texture that doesnt overpower you with a mouth full of oats.

The filling is a simple cashew cream made with raw cashews, apple cider vinegar and pure maple syrup for natural sweetness. Altogether theyre more than enough to make you forget all about Little Debbies.

Whether you bake these oatmeal cream pies, or one of your go-to recipes, I hope you feel inspired to create a care package for someone you love. Its sure to make you feel as good as the person receiving it!

  • 1/4 cup almond milk
  • pinch of salt

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.

Read Also: Campbells Soup Chicken Pot Pie

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:

Gluten And Dairy Free Oatmeal Cream Pies

Gluten + Dairy Free Oatmeal Cream Pies

Makes about 25 sandwich cookies

Preheat oven to 350°F. Line baking sheet with parchment paper.

In a bowl, combine the flour through cinnamon. Stir and set aside.

In the bowl of a stand mixer, combine the butter, coconut oil, both sugars, raisin puree, and molasses. Mix until well combined. Next add the eggs, vinegar, and vanilla to the sugar mixture. After blending well, add the flour mixture to the mixer and mix just until everything is combined. Using a medium cookie scoop , scoop cookie dough onto the parchment lined baking sheet. I could fit eight on a pan. Make sure you have enough space between the cookies as they do spread to a flat cookie. Bake 13 minutes. Watch them because they need to be soft baked. Allow to cool on the baking sheet while the next batch bakes and then transfer to a wire rack to cool completely.

While the cookies are baking, combine the flour and milk for the frosting in a pot. Heat over medium heat stirring constantly and allow to thicken. The mixture cooks in about 5 to 10 minutes to form a thick paste. Allow this mixture to cool completely. In your stand mixer, combine the butter and sugar whip until light and fluffy. Next add the flour mixture, marshmallow fluff, and vanilla to the butter mixture. Whip until well combined and fluffy. Frost cooled cookies and sandwich together to form the cream pies. Store in an airtight container.

Recommended Reading: Chocolate Covered Key Lime Pie On A Stick Key West

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!

Bake The Cookies At 350f

The best part about these cookies? No chill time!

The dough will be pretty sticky since we’re 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 you’ll 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 can’t 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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Make The Oatmeal Cookie Dough

Like many of my vegan cookie recipes, we are making the oatmeal cookie dough in one bowl! The first step is to cream together the butter and sugar. This helps to incorporate air into the dough and gives the cookies that perfect lift so they don’t turn out too thin.

Next, add in the flax egg, molasses, and vanilla and mix. After that, all the dry ingredients get added including the flour, salt, baking soda, and spices. I chose to keep things simple and just use cinnamon, but you could totally add in a dash of nutmeg or cloves for even more flavor!

How To Make Healthy Oatmeal Cream Pies

apple cider oatmeal cream pies (vegan & gluten-free) Something Vegan Apple Week

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

Also Check: Entenmann’s Coconut Custard Pie

Gluten Free Little Debbie Oatmeal Cream Pie Recipe

Home » Recipes » Gluten Free Little Debbie Oatmeal Cream Pie Recipe

Going gluten free, one fear seems to stand out for everyone, namely that theyll never be able to enjoy again. Real pizza, soft sandwich bread, grandmas sticky buns Little Debbie® Oatmeal Creme Pies .

Having solved other major cravings with awesome gluten free versions, I turned to my husbands favorite oatmeal creme pies from his past. Could I make an equally amazing gluten free Little Debbie Oatmeal Cream Pie recipe? You be the judge!

This gluten free, dairy free, vegan version of the Little Debbie Oatmeal Cream Pie even smells like what you remember. Bake these off, slather on some sweet cream filling and sandwich them together, then take a big, delicious whiff of that heavenly scent. Mmmmmmmm. It takes me back, thats for sure!

Bake these gluten free cookie pies small or large and be sure to set aside a few for yourself because the rest will be inhaled by your family, regardless of whether they are gluten free or even Little Debbie Oatmeal Creme Pie fans trust me Ive witnessed it!

You can even add raisins as I do sometimes, just because theyre my hubbys favorite. Its so great to be able to tailor recipes like this one to suit specific tastes, and also to be able to enjoy them practically allergen-free!

Seriously, the ingredient list for the real thing is enough to make anyone happy we can make our own with recognizable ingredients.

See my step-by-step photos below:

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!
  • Read Also: Damgoode Pies Little Rock Delivery

    Soft And Chewy Cream Pie Recipe

    The key to a great cream pie is to have ultra chewy cookies with ever so slightly crisp edges.

    The filling also has a distinct fluffy texture which is usually made with marshmallow fluff.

    This same texture can be achieved by aerating vegan butter for a few minutes with an electric mixer, or vigorously by hand for about 5 minutes.

    Some powdered sugar helps to thicken the fluff up a bit more so that its spreadable, and a bit of vanilla and salt help bring out an irresistible flavor!

    Move Over Little Debbie

    Gluten + Dairy Free Oatmeal Cream Pies

    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 .

    You May Like: Campbells Soup Chicken Pot Pie

    Prepare The Vegan Oatmeal Cookies

    In a large bowl, combine the vegan butter, light brown sugar, and granulated sugar. Using a handheld electric mixer or stand mixer, cream the butter and sugars together until light and fluffy . Add the flax egg, molasses, and vanilla extract. Cream together to combine.

    In a separate bowl, combine oats, flour, baking soda, cinnamon, baking powder, nutmeg, and salt. Mix together. Next, fold the dry ingredients into the wet ingredients. Mix together until just combined.

    After, scoop and roll the oatmeal cookie dough into round balls. Transfer the cookie dough to a large baking sheet lined with parchment paper. Bake at 350 degrees F for approximately 15 minutes.

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