Make these Gluten Free Oatmeal Cream Pies with chewy oatmeal cookies and creamy filling!
It’s been well over a decade since I’ve had a Little Debbie Oatmeal Cream Pie, what about you? There are some foods I do miss that were store-bought since moving to a gluten-free lifestyle years ago…but now you don’t have to miss those Oatmeal Cream Pies anymore, because this homemade version is much better!
These Gluten-Free Oatmeal Cream Pies are what all my dreams have been made of lately and finally that craving was satisfied, these have a wonderful flavor, taste, and texture similar to the Little Debbie version…but better!
What are Gluten-Free Oatmeal Cream Pies made of?
Gluten-Free Oatmeal Cream Pies are made with oatmeal cookies and a creamy filling that uses marshmallow cream and powdered sugar. To make the oatmeal cookies, I adapted my recipe for Gluten-Free Oatmeal Raisin Cookies.
A few ingredients need to be specifically gluten-free to be sure there is no cross-contamination.
Use gluten-free all-purpose flour such as Better Batter or King Arthur, this will be used for the cookies. The flour needs to be in a 1:1 ratio that is interchangeable with regular flour. Gluten-Free All-Purpose Flour already has Xanthan Gum in it so no additional is needed.
Next, you will want to use certified gluten-free old-fashioned oats. The best choice is to use Bob’s Red Mill Oats, these are typically found at the local grocery store or Walmart. Be sure that the oats you use are gluten-free.
Remember DO NOT use Quick Oats for this recipe, if you do then you need to cut the amount of oats that you use in half or more. This recipe is written for larger, old-fashioned oats or rolled oats. These are our preferred oats.
What type of mixer should you use?
These work best when made with a stand mixer or hand mixer. The frosting in particular needs to be whipped well and is best done with an electric mixer.
Tips for Making the Gluten-Free Oatmeal Cookie Sandwiches:
When making the cookies, the goal is to have these crispy on the outside with a chewy center. We dropped our cookies in 1 1/2 tablespoon scoops, then flattened them on the parchment-lined cookie sheet. Be sure that your cookie sheet is lined with parchment paper, this is the best way to be sure they easily release. I’d say they were about 3 inches in diameter on the cookie sheet and during the baking time they expanded to about 4 inches in diameter.
These can be made much smaller if you prefer, if you do want them smaller use a 1 tablespoon cookie scoop.
Making the BEST Chewy Oatmeal Cookies:
Our cookies are baked at 375 degrees F for 12 minutes, then they can cool for about 5 minutes before moving them to a wire rack to fully cool.
It’s best to have the cookies completely cool before adding the cream or frosting so that it does not melt.
What is the Oatmeal Cream Pie made of?
Our cream pie filling was made of the following pantry-style ingredients.
- Unsalted Butter
- Powdered Sugar
- Vanilla Extract
- Marshmallow Cream
- Milk or Half and Half
Once you have your ingredients the cream pie filling will be whisked on high until it comes to a frosting-like consistency. For best results, add it to a piping bag with a Wilton 1M tip to pipe onto the sandwich cookies. This will give you both the perfect amount and it will be uniform too.
Be sure to store the frosting in the fridge until ready to frost. When you are ready to use the frosting on the cookies, let it sit for about 5 minutes to soften a bit before using.
How do you store the leftovers?
Once you make your Gluten-Free Oatmeal Cream Pies, the leftovers need to be stored in the refrigerator. They can be carefully wrapped in foil, placed in a sealed bag, or in an airtight container. When you are ready to eat one, just let it sit out for 1-2 minutes to soften a bit then enjoy.
Are you ready for a little nostalgia without the gluten? Time for a bite of a Gluten Free Oatmeal Cream Pie!
Gluten Free Oatmeal Cream Pies
Ingredients
Oatmeal Cookies
- 2 1/4 Cup Gluten Free All Purpose Flour or Regular All Purpose Flour
- 1 tsp Baking Soda
- 1 tsp Salt
- 1 Cup Butter Softened
- 3/4 Cup Granulated Sugar
- 3/4 Cup Packed Brown Sugar
- 2 Eggs Room Temperature
- 1 tsp Vanilla Extract
- 3 Cups Old Fashioned Oats or Certified Gluten Free Old Fashioned Oats
- 1 tsp Ground Cinnamon
Cream Filling
- 1/2 Cup Unsalted Butter
- 2 1/2 Cups Powdered Sugar
- 1 tsp Vanilla Extract
- 7oz Marshmallow Fluff
- 1 tsp Half and Half or Milk
Instructions
Cookies:
- Preheat oven to 375°F.
- Combine the flour, baking soda, and salt into a large mixing bowl or bowl from the stand mixer.
- Mix in the softened butter, granulated sugar, and brown sugar. Whisk in the eggs and vanilla.
- Fold in the oats and cinnamon.
- Using a large baking sheet that is lined with parchment paper – Drop in 1 1/2 tablespoon size for a larger cookie, about 4 inches in diameter, or do 1 tablespoon size for a smaller cookie about 2-3 inches in diameter. Leave about 2 inches in between the cookies. It's best to spread them out or press them down before baking.
- Bake for 10-12 minutes, remember that they need to be somewhat soft and chewy.
- Remove from oven and let cool for 3-5 minutes before moving to a wire rack to fully cool.
- Continue to bake the remaining cookies.
Cream Filling:
- In a large mixing bowl, add the unsalted butter and begin to mix in the powdered sugar.
- Continue to mix in the vanilla, marshmallow fluff, and milk.
- Continue to mix until it reaches a frosting consistency.
- Add a 1M tip to a piping bag and carefully add the frosting to the bag.
- Store in the fridge until ready to serve.
Oatmeal Cream Pies:
- If the frosting is in the fridge, let it sit out at room temperature for about 5 minutes before using.
- Take two cookies that are similar in size, flip them over so the bottom faces up, and pipe the frosting in a circular motion onto the cookie.
- Add the other cookie on top. Continue for additional cookies, this should make at least 9 pies using 18 cookies.
- Serve immediately or store in the fridge until ready to serve.
Notes
Nutrition
did you make this recipe?
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Comments & Reviews
Esme Slabbert says
Oh, GF! Tthat marshmallow fluff does look so good.
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