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+ servings
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 18 votes
gluten free allergy icon
nut free allergen icon
soy free allergy icon
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Gluten Free Cookies and Bar Recipes, Gluten Free Dessert Recipes
Cuisine American
Servings 10 sandwiches
Calories 480 kcal

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Ingredients
  

  • 1 cup gluten free flour blend * see note
  • 1 ¼ cup rolled oats * see note
  • 1 teaspoon baking soda
  • teaspoon salt
  • 1 teaspoon ground cinnamon
  • 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

  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. For gum-free, use my DIY Gluten Free Flour Blend.
  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 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

Serving: 1sandwichCalories: 480kcalCarbohydrates: 66gProtein: 4gFat: 24gSaturated Fat: 14gTrans Fat: 1gCholesterol: 90mgSodium: 349mgPotassium: 160mgFiber: 3gSugar: 41gVitamin A: 719IUVitamin C: 1mgCalcium: 38mgIron: 1mg
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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.