My homemade gluten free oatmeal cream pies taste just like those yummy Little Debbie Cream Pies. If you remember those cookies from before you went gluten free, they were so fun to eat! Now you can bite into these delicious chewy oatmeal cookie sandwiches again with my easy gluten free cream pies recipe!
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 with all the flavors you love!
For this recipe, I recommend using my Gluten Free Oatmeal Raisin Cookies recipe. This recipe is great with a cream frosting or even marshmallow fluff in the middle!
Don’t forget to check out all of my delicious Gluten Free Cookie Recipes…I hope you can find some new favorites!
Why This Recipe Is Great:
- These gluten free cream pies have slightly crisp oatmeal raisin cookies.
- Make a big batch because these gluten free oatmeal cookie pies are completely freezable.
- You can also use them to make the best ice cream sandwiches! Use any flavor of ice cream.
- You can make this recipe in about 30 minutes from start to finish!
- You can also use my gluten free chocolate espresso cookies to make cream pies with….sooo yummy!
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
Delicious. Error on the side of small as they spread a little more than the photo makes it appear. I will chill the dough next time. Hubbs could not tell they were GF!”
Tracy D., Pinterest comment
Allergen Information:
- This recipe is gluten-free, nut-free, and soy-free.
- To make this recipe dairy-free, substitute the butter for vegan butter.
- If you want to make these cookies gum-free because you can’t tolerate xanthan or guar gum, use my DIY Gluten Free Flour Blend.
This is the main brand of gluten free oats I use both for breakfast and in many of my baking recipes. Bob's Red Mill certifies their oats, which means they are grown with the purity protocol to ensure there is no cross-contamination.
Ingredient Notes:
- 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.
- Baking Soda and Salt
- Brown Sugar
- Butter – Use unsalted butter.
- Eggs – Use size large.
- Vanilla Extract
- Powdered Sugar – For the frosting.
Substitutions:
- Swap the brown sugar for coconut sugar if you want a low-glycemic sweetener.
- Make the dairy-free by using plant-based butter.
Tips For Sucess:
- Letting the dough sit has two benefits. First, it softens the rice flour in the gluten-free flour blend. This will eliminate any grittiness. Second, it helps the rolled oats soften more.
- Chill the dough when possible. I know you are probably ready to eat your cookies, but taking a few minutes to chill the batter makes them less likely to spread.
For more cookie-baking tips, read my Gluten Free Cookie Troubleshooting Guide and check out my favorite cookie baking tools!
How To Make Gluten Free Cream Pies:
Step 1: Add your dry ingredients to a large mixing bowl and whisk to blend.
Step 2: Partially melt your butter. In a smaller bowl, add your wet ingredients and the butter, and whisk to blend. Pour your wet ingredients into your dry ingredients and mix well.
Allow the dough to sit for 20 minutes. I do this in the refrigerator so the dough can chill.
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. The cookies should be completely cooled before you frost the middle.
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. 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.
Recipe FAQ:
You can omit the raisins or use chocolate chips.
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 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:
- 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
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 unsalted butter melted
- 1 large egg
- 1 teaspoon pure vanilla extract
- ¾ cup raisins
For Cream Centers
- ½ cup unsalted butter softened
- 2 cups powdered sugar
- 2 teaspoons pure vanilla extract
- 1 tablespoon milk or non-dairy milk
Instructions
- 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.
- 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 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. Remove from the oven to a cooling rack.
- Allow the cookies to fully cool before frosting.
- 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. For gum-free, use my DIY Gluten Free Flour Blend.
- 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 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, 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.
This post was updated from an older March 2021 post with more recipe details.
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 :-).