A Few Tips For Gluten Free Oatmeal Cookies
- Please allow the dough to rest for at least 12hrs since oats and oat flour needs more time to hydrate than just gluten free flour alone.
- This recipe is a small batch recipe which will give you 12 cookies which will give you 6 good sized Gluten Free Cream Pies. I use the yellow scoop or 50 grams per cookie if you use a scale to portion out your dough.
- Do not overbake the cookies. The cookies will look underbaked but they will continue to bake on the hot sheet tray when you remove them from the oven.
- SCOOT the cookies. Since we are sandwiching the cookies, I highly recommend you scoot those cookies when they come out of the oven. This will make sandwiching so much easier.
Lets Talk About Oatmeal Cream Pies
Ok, so the oatmeal cream pie is an elementary school classic. Im not sure when I had my first one, but I have vivid memories of the plastic wrapped, overly sugary, marshmallow filled cookies. A staple of the oatmeal cream pie is that it has to be super soft, super chewy, oatmeal-y and golden brown. And for vegan oatmeal cream pie recipe I can say thats a check, check and check.
Stop Restricting And Start Swapping
If youre anything like me, I absolutely hate portioning out my food. Before I switched to a clean diet, I was all about portion sizes and calorie counting, and to be honest, it was miserable! It made eating feel restricting, and really took the enjoyment out of food. Yes, I was eating what I wanted, but only in very small amounts, and was always left wanting more. If I did give into eating until I was satisfied , I was left feeling guilty, and definitely suffered the digestive issues and lethargy that inevitably followed.
After switching to a clean eating diet, not only did my refined-sugar cravings go away, but I stopped relying on portion sizing and calorie counting. Instead, I began trusting my body to guide not only my food choices, but how much I ate as well. Nowadays, I NEVER ignore a craving, and most definitely do not limit or restrict my portions or caloric intake. Clean eating really is all about swaps, not restriction.
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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
If You Thought Lil Debbie Cornered The Market You Must Try My Gluten Free Oatmeal Cream Pies For Yourself
So you know I dont love to throw anyone under the bus, but can I just say that our childhood favorite oatmeal cream pies first ingredient is corn syrup? Whyyyyyy, I mean I know why its cheap and sweet. But what if you could make them from scratch, in under an hour, and have them taste like really freakin good. Wouldnt you??
So unless youve been under a rock , you know I posted the recipe for these amazing EGG FREE OATMEAL CHOCOLATE CHIP COOKIES a few weeks back. They were a huge hit and you all loved them, which of course brings pure joy to my heart.
So you can imagine my excitement when I started dreaming up sinking my teeth into an old fashioned, crap free oatmeal cream pie. Wouldnt that be delicious? It would. It is!
So here they are in all their glory. I made them for my friend, Cristina, of The Castaway Kitchen, and since she is the queen of the kitchen , I feel fully confident sharing with all of you! Make them with a friend, or someone you love, and share the joy in a time where we need a little extra.
- 1 cup gluten free oats, ground into a flour
- 1 cup gluten free oats, whole
- 1 tablespoon grass fed gelatin
- 1/4 teaspoon sea salt
- 1/3 cup melted ghee + 2 additional tablespoons
- 1/3 cup maple syrup + 2 additional tablespoons
- 1 teaspoon baking soda
- 2 cupsbetter quality mini marshmallows
- 2 tablespoons maple syrup
- 1/2 cup sustainably sourced palm shortening
- 1 tablespoon ghee
- 1 heaping tablespoon tapioca starch
- 1/2 teaspoon vanilla extract
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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.
How To Sandwich Cookies
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.
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Gluten Free Vegan Oatmeal Cream Pies
February 26, 2014 by Cara
Today Im visiting an incredible blogger friend Sarah of Sarah Bakes Gluten-Free and I really wanted to make her an ultra-special treat. What better way to spread baking cheer than with homemade gluten free vegan Oatmeal Cream Pies? I knew that you would agree.
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Im surprised it has taken me this long to recreate Oatmeal Cream Pies. Probably because they werent really my thing as kid . I was a sucker for all-things processed and I wont lie, I still battle a war with my deep need for potato chips. Lets put it in simpler terms: There really is no battleI just eat them often.
Making the cookies was a simple task. Most baked goods follow its own ingredient guidelines so the oatmeal cookies for me were easy. The cream filling part however had a bit of a trick to them. First off, I had to remember what the filling used to taste like . I tried doing a shortening and powdered sugar filling like you would find in homemade Oreos but that didnt sit right. So I started to look around to see what others had done which I found a common denominator: Marshmallow Fluff. Im not about to buy a tub of vegan marshmallow crème to only have the remainder sit unused so that option was out. But I did have a plan B.
How To Make Gluten Free Dairy Free Oatmeal Cream Pies:
Now Im going to be very honest. I almost gave up. I also almost slung cookie dough across my kitchen in rage while testing these bad boys. It took me about six different times of cookie testing to get the consistency right. I probably tested with four different kinds of flour and FINALLY after having to throw the previous five batches of cookies in the trash, the sixth batch finally turned out amazing..and saved my sanity.
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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 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.
Why Is This Recipe In Grams
My recipes are posted in grams since baking by weight is the most accurate way to bake. Digital Scales are very affordable and can be found for less than a set of measuring cups. Measuring cups are very inaccurate and can cause significant errors when it comes to baking. Especially since I bake with gluten-free flours which weigh differently than regular flours. I do provide some ingredients like spices and leavening agents in measuring spoons.
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Are Little Debbie Oatmeal Creme Pies Gluten
GLUTEN FREE CONFIDENCE SCORE: 0/10
Two words that every person on a gluten-free diet should loathe: oatmeal and pies. Little Debbie Oatmeal Creme Pies are not gluten-free, as they contain whole grain oats and wheat flour. As with many Little Debbie products, this treat is jam-packed with gluten-containing ingredients. Luckily, there are plenty of gluten-free baked goods available in stores everywhere, so until Little Debbie makes an effort to add gluten-free products to their brand, we suggest you take your business elsewhere. As always, read all ingredient and nutrition labels carefully, as ingredients and manufacturing processes can change sometimes for the better!
Flip Vs Fold: Which Foldable Is For You
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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!
Why These Cookies Are Hard To Resist:
Sweet slightly crisp oatmeal raisin cookies and soft sweet vanilla icing are a match made in heaven! I love to make these oatmeal cookie pies are easy to freeze too. (You can also use them to make the best ice cream sandwiches!
From start to finish, you can make this recipe in about 30 minutes! You can also use my gluten free chocolate espresso cookies to make cream pies with….sooo yummy!
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Gluten Free Oatmeal Creme Pies
Little Debbie Oatmeal Creme Pies were a staple, right? Did you grow up eating them? When I created this recipe in 2017 it was when I was making my first cookbook, Living Freely Gluten Free. There is a gluten free oatmeal cookie recipe in the book and I knew that they were destined to be turned into gluten free little Debbie Oatmeal Creme Pies. They are always a hit, so I am excited to share this gluten free oatmeal creme pies recipe with you!
This post contains affiliate links. Living Freely Gluten Free makes a small percentage of any purchases made through these affiliate links.
Recipe Step By Step Directions:
Step 1: Add your dry ingredients to a large mixing bowl and whisk to blend.
Step 2: In a smaller bowl, add your wet ingredients and whisk to blend. Pour your wet ingredients into your dry ingredients and mix well. Allow the dough to sit for 10-15 minutes.
Step 3: Use a cookie scoop to make uniformly sized cookie dough balls. Drop them onto a parchment paper-lined cookie sheet. Since these are going to be used for cookie sandwiches, press each dough ball down a bit so it is partly flattened
Step 4: Bake at 350º F for 10 minutes. Remove from the oven to a cooling rack while you make the creamy middles.
Step 5: Mix up the cream filling in a standing mixer.
Step 6: Fill a piping bag and pipe the cream filling onto the cookies. Place a second cookie on top of the cream filling to make the sandwich cookies.
Step 7: Pipe the cream onto cookies. Make sure to leave half unfrosted so you have plain tops to put on top of the frosted cookies.
Step 8: Put a cookie on top and there you have it…oatmeal cream pies just like you probably ate before you went gluten free!!
You can also make a big gluten free skillet oatmeal cookie if you like pizookies.
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What Is Room Temperature Butter
I prefer my butter soft, but cool and should not appear shiny or greasy. Especially during the summer month I only allow for it to sit out for 5 minutes before using it. The ideal temperature for butter is actually 65F which is a lot colder than many of us consider room temperature. To test if your butter is at room temperature nudge it with your finger. You should see an indent but the butter should not feel like you can poke right through it.
Gluten And 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.
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