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.