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Home Recipes Dessert Recipes

Gluten Free Oatmeal Cream Pies

Published: Mar 8, 2021 by Sandi Gaertner · 18 Comments · This post may contain affiliate links

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a pinterest pin image of two oatmeal cream pies photos

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!

two gluten free oatmeal cream pies stacked
Jump to:
  • Why these cookies are hard to resist:
  • Gluten free cream pie cookies ingredients:
  • Recipe step by step directions:
  • Expert Tips and Recipe FAQ:
  • More gluten free cookie recipes to try:
  • 📖 Recipe
  • 💬 Comments

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:

gf oatmeal cream pie 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:

oatmeal cream pies photo of steps one and two

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.

oatmeal cream pies steps three and four photos

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.

oatmeal cream pies photos of steps 5 and 6

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.

oatmeal cream pies photos of steps 7 and 8

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.

a green square dish with three oatmeal cream pies

You can also use these Gluten Free Oatmeal Chocolate Chip Cookies as the cookie base for these cream pies.

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.

three oatmeal cream pies on a blue table

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

📖 Recipe

two gluten free oatmeal cream pies stacked

Gluten Free Oatmeal Cream Pies

Sandi Gaertner
Delicious gluten free oatmeal cream pies which are an easy Little Debbie copycat.
5 from 15 votes
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Prep Time 15 minutes mins
Cook Time 10 minutes mins
Total Time 25 minutes mins
Course Gluten Free Dessert Recipes
Cuisine American
Servings 10 sandwiches
Calories 480 kcal

Equipment

  • Mixing bowls
  • Cookie scoop
  • Cookie sheet

Ingredients
  

  • 1 cup gluten free flour blend * see note
  • 1 ¼ cup rolled oats * see note
  • 1 teaspoon baking soda
  • ⅛ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ⅓ cup brown sugar
  • ½ cup sugar
  • 11 tablespoons butter melted
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • ¾ cup raisins

For Cream Centers

  • ½ cup butter softened
  • 2 cups powdered sugar
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon milk or non-dairy milk

Instructions
 

  • 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.

Notes

  1. 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.
  2. If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
  3. It is critical to use certified gluten free oats if you are Celiac. Cross-contamination runs high in regular oats.
  4. To make this recipe dairy-free, substitute the butter for vegan butter.
  5. 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.

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, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1gCalories: 480kcalCarbohydrates: 66gProtein: 4gFat: 24gSaturated Fat: 14gTrans Fat: 1gCholesterol: 90mgSodium: 349mgPotassium: 160mgFiber: 3gSugar: 41gVitamin A: 719IUVitamin C: 1mgCalcium: 38mgIron: 1mg
Tried this Recipe? Pin it for Later!Mention @FearlessDining or tag #FearlessDining!

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.

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    Recipe Rating




  1. Heather

    December 17, 2022 at 4:28 pm

    Do you know if most of your cookies will work with flax substitute for the egg? Thanks!

    Reply
    • Sandi Gaertner

      December 18, 2022 at 9:07 am

      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.

      Reply
  2. Sheryl

    November 07, 2022 at 5:43 pm

    5 stars
    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.

    Reply
    • Sandi Gaertner

      November 08, 2022 at 12:55 pm

      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!

      Reply
      • Sheryl

        November 19, 2022 at 6:17 am

        5 stars
        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!

      • Sandi Gaertner

        November 19, 2022 at 1:23 pm

        Hi Sheryl, you are very welcome!

  3. Linda

    August 13, 2022 at 8:59 pm

    Can I skip the raisins? Would I need to adjust amount of other ingredients if I did?

    Reply
    • Sandi Gaertner

      August 14, 2022 at 2:38 pm

      Hi Linda, feel free to skip the raisins. No extra ingredients are needed.

      Reply
  4. Sheryl

    April 19, 2022 at 7:41 pm

    5 stars
    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!

    Reply
    • Sandi Gaertner

      April 21, 2022 at 8:19 am

      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!

      Reply
  5. Cheeky Cricut Creations

    June 29, 2021 at 10:32 am

    I never leave comments and usually recipes on Pinterest are hit or miss, but this recipe is spot on! Absolutely delicious, Thanks for sharing!

    Reply
    • Sandi Gaertner

      June 29, 2021 at 2:38 pm

      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 :-).

      Reply
    • Vicki

      May 19, 2022 at 11:15 pm

      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?

      Reply
      • Sandi Gaertner

        May 20, 2022 at 8:55 am

        Hi Vicki, the dough freezes well. You can bake and freeze the cookies without the filling too if you prefer.

  6. Elizabeth Thomson

    March 09, 2021 at 8:31 am

    5 stars
    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!

    Reply
    • Sandi Gaertner

      March 09, 2021 at 11:15 am

      You are a good friend, wow! I hope she loves these as much as we do.

      Reply
  7. Ashley

    March 09, 2021 at 8:26 am

    5 stars
    I made these for my husband who loves cream pies and they were a hit. Thanks for the recipe!

    Reply
    • Sandi Gaertner

      March 09, 2021 at 11:15 am

      I am so glad he got to enjoy these! You are very welcome Ashley :-).

      Reply

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