If you’ve missed those soft, chewy Little Debbie Oatmeal Cream Pies since going gluten-free, this recipe will bring them back for you to enjoy. These gluten-free oatmeal cream pies feature tender, chewy oatmeal cookies with a fluffy vanilla cream or marshmallow fluff filling in the center, just like you remember! The best part? They’re easy to make and freezer-friendly, so you can keep a stash ready whenever the craving hits.
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Do you remember those Little Debbie Oatmeal Cream Pies from before going gluten free? I used to love those snacks! My new recipe is a great Little Debbie copycat with all the flavors you love!
❤️ Sandi’s Summary
1. Nostalgic Little Debbie flavors you will love.
2. These gluten-free oatmeal sandwich cookies have a delicious soft, chewy texture with just the right hint of crispness around the edges.
3. Easy to make with my gluten-free oatmeal raisin cookie recipe. It is a fan favorite.
4. Kid approved and freezer-friendly—perfect so you always have them on hand.
5. Customizable! Swap fillings to use marshmallow fluff for that classic-style filling, or turn them into ice cream sandwiches.
6. [👉 Jump to Recipe]
Remember to check out all of my delicious Gluten-Free Cookie Recipes, including these Gluten-Free Chocolate Sandwich Cookies. I hope you can find some new favorites!
I made these for thanksgiving and they came out beautiful. Perfect really. Only thing was I doubled the recipe hoping for 20 sandwiches, but I made my cookies a bit bigger than I think the recipe intended so I ended up with 14.”
Lissette Q., Pinterest comment
Allergen Information and Easy Swaps:
I know many of my readers have multiple food sensitivities. These homemade Little Debbie copycat oatmeal cream pies are:
- Gluten-free
- Nut-free
- Soy-free
- Make them dairy-free by substituting the butter for vegan butter.
- Make them gum-free by using my DIY Gluten Free Flour Blend, which uses psyllium husk powder instead of xanthan gum.
- Make them no-refined sugar by swapping the brown sugar for coconut sugar.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Rolled Oats – Use rolled oats and not quick oats. Quick oats will not give the classic oatmeal cookie texture. Use gluten-free oats if you are Celiac. Cross-contamination runs high in regular oats.
- Gluten Free Flour Blend – I tested this recipe using Bob’s Red Mill 1-to-1 Gluten-Free Flour Blend and King Arthur’s Measure for Measure Gluten-Free Blend. (Note: Every blend behaves differently, so you may need minor moisture adjustments.)
- Brown Sugar – Brown sugar helps to keep the cookies moist, sweet, and gives that signature chewy texture.
- Binder – If your gluten free flour blend doesn’t contain a binder like xanthan gum or guar gum, please add 3/4 teaspoon to help give structure and prevent crumbling.
- Butter – Use unsalted butter. Butter helps with the moisture and texture of the cookies.
- Eggs – Use size large. Eggs help with binding and softness in this cookie recipe.
- Powdered Sugar and Vanilla – These give a classic, sweet filling with real vanilla flavor.
- Marshmallow Fluff – For extra nostalgia, mix in marshmallow fluff to make the cream taste even closer to the original boxed version!
Gluten-Free Oatmeal Cream Pie Recipe Tips
1. Letting the cookie dough sit has two benefits. First, it softens the rice flour in the gluten-free flour blend, eliminating any grittiness. Second, it helps the rolled oats soften more.
2. Do not bake the cookies on a hot cookie sheet. Use another sheet for the second batch, or let the used cookie sheet fully cool before adding cookie dough.
3. Do not let the baked cookies sit on the hot pan too long. Slide the parchment paper
How to Make Gluten-Free Oatmeal Cream Pies (Step-By-Step)
Preheat the oven to 350º F and move the oven rack to the middle position.
Step 1: Combine the Dry Ingredients. In a large bowl, combine your gluten-free flour blend, rolled oats, baking soda, salt, and cinnamon. Whisk well to evenly distribute.
Step 2: Combine the Wet Ingredients. Partially melt the butter. In a smaller bowl, mix the brown sugar, granulated sugar, eggs, melted butter, and vanilla extract. Stir until smooth.
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Step 3: Mix the Dough. Pour the wet mixture into the dry ingredients and stir to combine. Chill the dough in the refrigerator for at least 20 minutes to hydrate the oats and soften the rice flour. This also helps reduce the chances of the cookie dough spreading.
Scoop and Shape the Cookies. Use a cookie scoop to make evenly sized dough balls. Place them on a parchment paper lined baking sheet and press each cookie down slightly to form a flat disk.
Step 4: Bake the Cookies. Bake at 350º F for 10 minutes. The edges should be lightly golden. Remove the cookies from the oven and transfer them to a wire rack to cool completely.
Make the cream filling:
Step 5: Whip the Frosting. Add softened butter, powdered sugar, a splash of milk (or dairy-free milk), and vanilla to a stand mixer. Mix on low to start, then increase speed and beat until fluffy and spreadable.
Step 6: Assemble the Cream Pies. Fill a frosting bag with the filling. Flip half of the cookies over so you can frost them.
💡 Optional: Add in marshmallow fluff to the filling or experiment with flavored frostings like maple or cinnamon!
Step 7: Assemble the Cream Pies. Spoon or pipe the frosting onto half of the cookies. Top each with a second cookie and gently press to sandwich them together.
Step 8: Put a cookie on top of each frosted cookie. These oatmeal cream pies are ready to eat!
You can also use these Gluten Free Oatmeal Chocolate Chip Cookies as the cookie base for these cream pies. Have a special celebration? Bake a big Gluten-Free Oatmeal Skillet Cookie, which is perfect for a party!
Storage and Freezing Tips
- These cookies will keep fresh for up to 4 days in an airtight container in the refrigerator or for up to 4 months in the freezer.
- I freeze my extra cream pies so I always have them on hand. Allow them to be completely cooled, then add them gently to a freezer-safe Ziplock-type storage bag and put them in your freezer, flat in the bag until they are frozen.
Frequently Asked Questions:
Only if labeled as certified gluten-free. Oats are highly cross-contaminated with wheat during processing, so it is important to only use oats grown under the purity protocol. The packaging must specifically state the oats are gluten-free.
This is often due to over-softened or melted butter or not chilling the dough. Be sure your dough is chilled for at least 20 minutes. Every gluten-free flour blend varies and may need adjustments if the cookie dough is too wet. Add 1–2 tablespoons of extra flour.
The best way to ensure your cookies are the same size and look uniform is to use a
For more cookie-baking tips, read my Gluten Free Cookie Troubleshooting Guide and check out my favorite cookie baking tools!
More Gluten Free Cookie Recipes:
- Gluten Free Rum Raisin Cookies
- Easy Gluten Free Red Velvet Sugar Cookies
- Gluten Free Butter Pecan Cookies
- Crisp Gluten Free Danish Butter Cookies
- Gluten Free Chocolate Espresso Cookies
Love This Recipe?
💬 Did you make this recipe? Drop a comment below, and let me know how it turned out! ⭐⭐⭐⭐⭐ Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Gluten Free Oatmeal Cream Pies
Equipment
Ingredients
- 1 cup gluten free flour blend * see note
- 1 ¼ cup gluten free rolled oats * see note
- 1 teaspoon baking soda
- ⅛ teaspoon salt
- 1 teaspoon ground cinnamon
- ⅓ cup brown sugar
- ½ cup cane sugar
- 11 tablespoons unsalted butter melted
- 1 large egg
- 1 teaspoon pure vanilla extract
- ¾ cup Optional: raisins
For Cream Centers
- ½ cup unsalted butter softened
- 2 ½ cups powdered sugar
- 2 teaspoons pure vanilla extract
- 1 tablespoon milk or non-dairy milk
- 5 ounces OPTIONAL: marshmallow fluff
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Instructions
- In a large bowl, add 1 cup gluten free flour blend, 1 1/4 cup gluten free rolled oats , 1 teaspoon baking soda, 1/8 teaspoon salt, 1 teaspoon ground cinnamon, 1/3 cup brown sugar, and 1/2 cup cane sugar. Whisk to blend. Add 3/4 cup Optional: raisins.
- In a smaller bowl, add 11 tablespoons unsalted butter (partially melted), 1 large egg, and 1 teaspoon pure vanilla extract. Whisk until smooth.
- Pour the wet mixture into the dry ingredients and stir to combine. Chill the dough in the refrigerator for 15-20 minutes to hydrate the oats and soften the rice flour. This also helps reduce the spread and grittiness.
- Let the cookie dough chill in the refrigerator for 15-20 minutes. This will help soften the oats, smooth out grit, and help prevent spreading.
- Preheat the oven to 350º F.
- Use a cookie scoop to make evenly sized dough balls. Place them on a parchment paper lined baking sheet and press each cookie down slightly to form a flat disk.
- Bake at 350ºF for 10–11 minutes. The edges should be lightly golden. Remove the cookies from the oven and transfer them to a wire rack to cool completely.
- Allow the cookies to fully cool before frosting.
Creamy Filling
- While everything is baking, use a stand mixer with a whisk attachment to make the frosting. Add 1/2 cup unsalted butter (room temperature), 2 1/2 cups powdered sugar, 2 teaspoons pure vanilla extract, 1 tablespoon milk, and the 5 ounces OPTIONAL: marshmallow fluff. Mix on low speed, gradually increasing the speed until the frosting is whipped and creamy.
- Add the cream filling to a piping bag and pipe the cream centers onto a cookie. Add another cookie on top and press down slightly.
Notes
- I have tested this recipe with King Arthur Measure for Measure GF, Bob’s Red Mill 1 to 1 GF blend, and Authentic Foods Multi Blend. Other blends will work, but you may need to make small adjustments. My rule of thumb is if your batter or dough is too runny, add more flour, and if it is too thick, add more liquids.
- If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 3/4 teaspoon. For gum-free, use my DIY Gluten Free Flour Blend.
- It is critical to use gluten free oats if you are Celiac. Cross-contamination runs high in regular oats.
- To make this recipe dairy-free, substitute the butter for vegan butter.
- These gluten free oatmeal cream pies will keep up to 4 days in an airtight container or up to 4 months in the freezer.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
This post was updated from an older March 2021 post with more recipe details.
Excellent recipe, easy to make, easy to eat!
Thank you very much, Josette. I am glad you loved these cream pies!
I get so many compliments when I make these! I skip the raisins. They are the perfect fall treat 🙂
I am so glad you loved this recipe. Thank you, Emma!
I made these for work and they turned out fantastic!
I am so glad everyone loved these cream pies. Thank you!
Hi! I just made these according to the recipe and measurements but my cookie came out flat. I’m wondering if I should use less butter? Curious your thoughts! Thank you, I love your recipes, this is the first one I’ve had issues with!
Hi Emily, What gluten-free flour blend did you use? I am happy to help troubleshoot. Also, did you use gluten-free quick or rolled oats?
Do you know if most of your cookies will work with flax substitute for the egg? Thanks!
Hi Heather, I haven’t tested any of my cookie recipes with flax eggs. If you try, I would love if you could come back and let folks know if it works.
Love your recipes! They always work for my allergy-driven metabolism!! This one is no exception. I love when recipes use soda as the rising agent as I’m allergic to backing powder (actually, the cream of tartar in baking powder) and yeast. So I either eat “flat” or use soda! 🙂 I also used 1/2 c. coconut sugar instead of the sugar in the recipe. Given the frosting is so sweet, a less sweet cookie works for me. Finally, I also used monkfruit sugar for the icing. I pretty much use 1:1, but it depends upon preference. Anyway, that’s it! Loved the cookies.
I am so glad you loved this recipe, Sheryl. Soda should work in many of my recipes. You are the first person I have talked to that can’t have baking powder. I am glad you found that it is a trigger for you!
Thank you for your reply, Sandi! I love it when foodie blogging persons reply to comments! I know the baking powder allergy is weird! But I’ve learned to work around it. All the best…Love your recipes!
Hi Sheryl, you are very welcome!
Can I skip the raisins? Would I need to adjust amount of other ingredients if I did?
Hi Linda, feel free to skip the raisins. No extra ingredients are needed.
Made these tonight….and we LOVE them! I did make two tweaks to the recipe…1) Probably because of my GF flour mix, my mixture was a bit moist. So, I added 3/4 c. more oatmeal. Worked perfectly! 2) I used coconut sugar and only used 1/2 c. sugar. I try to really cut down sugar in recipes, and the cookies tasted great even with this change. The frosting adds enough sweetness to make up for the sugar decrease in the dough. I also refrigerated my cookie dough one hour before baking. I just find the refrigeration helps the cookies retain the size I wanted when baking. LOVED them! Thank you so much for sharing your recipe!
I am thrilled you loved them! I am glad to know that coconut sugar worked well in this recipe since several readers like to use that sweetener. Thank you!
I never leave comments and usually recipes on Pinterest are hit or miss, but this recipe is spot on! Absolutely delicious, Thanks for sharing!
I am thrilled you loved it, Michele! Thank you for coming back to let me know. Sorry your experience on Pinterest has been inconsistent…if there are any recipes you are looking for, please let me know. Also, I email a weekly newsletter filled with easy yummy recipes :-).
Can I make these ahead and either freeze the dough or is it best to freeze the baked cookie & with or without the crème filling?
Hi Vicki, the dough freezes well. You can bake and freeze the cookies without the filling too if you prefer.
There is a restaurant around here that makes amazing oatmeal cream pies but my friend is gluten free so she can never get them! I’m going to make her these!
You are a good friend, wow! I hope she loves these as much as we do.
I made these for my husband who loves cream pies and they were a hit. Thanks for the recipe!
I am so glad he got to enjoy these! You are very welcome Ashley :-).