My homemade gluten free oatmeal cream pies are a Little Debbie copycat. If you remember those cookies from before you went gluten free, they were so fun to eat! Imagine biting into these delicious chewy oatmeal cookies sandwiches filled with a creamy center...they are the perfect sandwich cookie!
Do you remember those Little Debbie Oatmeal Cream Pies from way back before going gluten free? I used to love those snacks! My new recipe is a great Little Debbie copycat and has all of the flavors you love!
For this recipe, I recommend using my Gluten Free Oatmeal Raisin Cookies recipe, but to make your cookies flatter to make sandwich cookies, increase the amount of butter to 11 tablespoons!
Don't forget to check out all of my delicious Gluten Free Cookie Recipes...I hope you can find some new favorites!
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!
Gluten free cream pie cookies ingredients:
- Rolled oats - It is critical to use certified gluten free oats if you are Celiac. Cross-contamination runs high in regular oats. I recommend whole oats and NOT quick 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. That doesn't mean others will not work, I just have not tested other flours.
- Xanthan gum - If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- Butter - To make this recipe dairy-free, substitute the butter for vegan butter.
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
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.
You can also use these Gluten Free Oatmeal Chocolate Chip Cookies as the cookie base for these cream pies.
Expert Tips and Recipe FAQ:
To make this recipe dairy-free, substitute the butter for vegan butter.
You can omit the raisins, or use chocolate chips :-).
These cookies will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
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.
More gluten free cookie recipes to try:
- 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 Oatmeal Cream Pies
For Cream Centers
- ½ cup butter softened
- 2 cups powdered sugar
- 2 teaspoons pure vanilla extract
- 1 tablespoon milk or non-dairy milk
- Preheat the oven to 350º F.
- In a large bowl, add the dry ingredients and whisk to blend. Add the raisins.
- In a smaller bowl, add the wet ingredients and whisk to blend.
- Pour the wet ingredients into your dry ingredients and mix well into a nice cookie batter.
- Use a cookie scoop to drop uniform sized cookie dough balls onto a parchment paper lined cookie sheet.
- Use your hand or a glass to press down each cookie slightly.
- Bake for 10 minutes.
- Allow the cookies to cool
- While everything is baking, mix up your cream centers frosting.
- 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.
- 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. That doesn't mean others will not work, I just have not tested other flours.
- If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- It is critical to use certified 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 air-tight container, or up to 4 months in the freezer.
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.
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