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!
Jump to:
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
📖 Recipe
Gluten Free Oatmeal Cream Pies
Equipment
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
- 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.
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
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.
If you love the recipes you find on my blog, I would love for you to sign up for my newsletter (and get my free gluten free lemon dessert e-cookbook!)
Heather
Do you know if most of your cookies will work with flax substitute for the egg? Thanks!
Sandi Gaertner
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.
Sheryl
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.
Sandi Gaertner
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!
Sheryl
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
Hi Sheryl, you are very welcome!
Linda
Can I skip the raisins? Would I need to adjust amount of other ingredients if I did?
Sandi Gaertner
Hi Linda, feel free to skip the raisins. No extra ingredients are needed.
Sheryl
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!
Sandi Gaertner
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!
Cheeky Cricut Creations
I never leave comments and usually recipes on Pinterest are hit or miss, but this recipe is spot on! Absolutely delicious, Thanks for sharing!
Sandi Gaertner
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 :-).
Vicki
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?
Sandi Gaertner
Hi Vicki, the dough freezes well. You can bake and freeze the cookies without the filling too if you prefer.
Elizabeth Thomson
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!
Sandi Gaertner
You are a good friend, wow! I hope she loves these as much as we do.
Ashley
I made these for my husband who loves cream pies and they were a hit. Thanks for the recipe!
Sandi Gaertner
I am so glad he got to enjoy these! You are very welcome Ashley :-).