Gluten Free Oatmeal Cream Pies are a nostalgic dessert. They consist of two soft and chewy oatmeal cookies with a delicious vanilla buttercream frosting in the middle. Each bite is filled with an irresistible cinnamon flavor that keeps you coming back for more.

Gluten Free Oatmeal Cream Pie on its side.

I have a confession to make…I am addicted to these Oatmeal Cream Pie Cookies!

From the thin and chewy oatmeal cookies to the creamy vanilla buttercream, I can’t get enough. The cookies have the most delicious buttery, cinnamon flavor that pairs perfectly with the vanilla filling.

These Gluten Free Oatmeal Cream Pies are easy to make and just as good the days after being made.

You may already have most of the ingredients needed to make these cookies in your kitchen!

Main Ingredients

Below are most of the ingredients you will need to make this recipe. However, the full list and their measurements are in the recipe card below.

Ingredients measured out in bowls to make Oatmeal Cream Pies.

What are Oatmeal Cream Pies?

Oatmeal cream pies were the first ever snack under the Little Debbie brand. I’m sure you’ve seen these as a kid! Which is why I’m excited to share my version with you all.

To break it down, oatmeal cream pies are an oatmeal cookie sandwich with a buttercream filling. 

First, the oatmeal cookies are thin and chewy. Second, the vanilla buttercream frosting is thick and creamy. It pipes perfectly on to each cookie to make the ideal filling.

How to Make Gluten Free Oatmeal Cream Pie Cookies

The full-detailed instructions are written out in the recipe card below. However, please use these images to help guide you as needed when following the directions.

Wet ingredients in a mixing bowl.
Add the wet ingredients to a bowl
Wet ingredients combined in a mixing bowl.
Mix until combined
Adding dry ingredients to the wet.
Fold in the dry ingredients
Rolled oats added to the batter in bowl.
Add the rolled oats
Scooping the cookie dough.
Portion out the dough
Unbaked cookie dough on parchment paper.
Transfer to baking sheet
Baked cookies on parchment paper.
Bake the cookies
Cookie that is cooled and flipped upside down on parchment paper.
Let cool completely
Cookie with buttercream frosting piped on top.
Add buttercream frosting
Oatmeal Cream Pie Cookies ready to be eaten on tray.
Enjoy!

Frequently Asked Questions

Do I have to use gluten free flour? What else can I use instead of gluten free flour?

You can use regular all purpose flour instead of gluten free flour.

How do I know the cookies are done baking?

The cookies are done baking when golden and slightly crisp on the outer edges. Make sure to let the cookies cool completely before assembling the cream pies.

What can I substitute for the half & half?

You can use any other milk substitute. However, the amount may be different depending on the consistency of the milk you choose. Add just a little at a time until you get the consistency that you want.

Can I use store bought frosting?

Yes! Spread or pipe the store bought frosting on each cookie to make the sandwich.

How should I store these cookies?

Store in an airtight container in the refrigerator for up to 5 days.

Oatmeal Cream Pie Cookies being assembled on a tray.
Gluten Free Oatmeal Cream Pie on its side.
5 stars (2 ratings)

Gluten Free Oatmeal Cream Pie Cookies Recipe

Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
Yield: 10 sandwiches
Gluten Free Oatmeal Cream Pies are a nostalgic dessert. They consist of two soft and chewy oatmeal cookies with a delicious vanilla buttercream frosting in the middle. Each bite is filled with an irresistible cinnamon flavor that keeps you coming back for more.
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Ingredients
 

oatmeal cookies

  • 1/2 cup salted butter, melted
  • 1/2 cup dark brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 large egg
  • 2 tsp vanilla extract
  • 3/4 cup gluten free flour
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1 1/2 cup rolled oats

vanilla buttercream filling

  • 1/2 cup salted butter, room temperature
  • 2 1/2 cups powdered sugar
  • 1 tbsp vanilla extract
  • 2 tbsp half and half

Instructions
 

  • Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and grease with nonstick.
  • Add the butter, dark brown sugar, granulated sugar, egg and vanilla extract to a large mixing bowl
  • Using a hand mixer or whisk, mix until fully combined
  • Fold in the gluten free flour, baking soda, ground cinnamon and rolled oats until just combined. You don't want to overmix!
  • Using a 1 inch cookie scooper to evenly place the cookie dough on the baking sheet at least 2 inches apart.
  • Bake the cookies for 10-12 minutes, until the edges are golden brown.
  • You will have to bake multiple trays of cookies and that is okay! Continue to scoop and bake until all of the batter is used.
  • After the cookies are done baking, it's time for them to cool and we will work on the vanilla buttercream frosting.
  • To a medium/large mixing bowl add the butter, powdered sugar, vanilla extract and half & half
  • Use an electric hand mixer and mix until fully combined
  • Once the cookies are cooled, it's time to fill our cookies!
  • Use a piping bag if possible and pipe on one side of each cookie.
  • However, if you don't have piping bags, measure about 1/4 cup of frosting on one side of the cookie. You may need to spread it out to the edges using a knife or spoon.
  • Once you've added the buttercream to half of your cookies, it's time to sandwich them together. Add another cookie on top of each, pressing down softly.
  • Enjoy!

Nutrition

Calories: 320kcal
Author: Jessica Selensky
Course: Dessert, Snack
Cuisine: American
Keywords: Cookie Sandwich, gluten free cookies, gluten-free baking, Oatmeal Cookies, Oatmeal Creme Pie, Vanilla Buttercream

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