gluten free oatmeal creme pie is the ultimate childhood favorites. it is filled with a delicious vanilla buttercream frosting that pairs perfectly with the thin and chewy gluten free oatmeal cookies.
i am addicted to these oatmeal creme pies and i am 1000000% okay with that.
the thin and chewy oatmeal cookies have the most delicious buttery, cinnamon flavor which pairs perfectly with the vanilla buttercream filling.
these creme pies are easy to make and just as good the next day. i store them in the refrigerator and love to have them as a sweet treat at night.
using simple ingredients, you will have most of the ingredients needed to make these cookies right in your kitchen already!
main ingredients
- gluten free flour
- rolled oats
- brown sugar
- granulated sugar
- egg
- vanilla extract
- salted butter
- ground cinnamon
- baking soda
- powdered sugar
- half and half / milk
what are oatmeal creme pies?
oatmeal creme pies were the first ever snack under the little debbie brand. i'm sure you've seen these as a kid! and i'm happy to share my version with you all.
now to what these tasty treats actually are...
oatmeal creme pies are basically an oatmeal cookie sandwich that is filled with frosting. the oatmeal cookies are thin and chewy which goes perfectly with the creamy vanilla buttercream frosting. each bite gets better and better!
how to make oatmeal creme pies
- prep the ingredients
- make the batter for the cookies
- scoop the cookies using a 1 inch scooper
- bake the cookies until golden
- make the vanilla buttercream filling
- cool the cookies
- fill the cookies and make the creme pies
- enjoy
frequently asked questions
you can use regular all purpose flour instead of gluten free flour.
the cookies are done baking when golden on the outside. make sure to let the cookies cool completely before assembling the creme pies.
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.
yes! just spread the store bought frosting on each cookie to make the sandwich.
store in an airtight container in the refrigerator for up to 5 days.
related recipes
- gluten free blondies
- gluten free bakery style brownies
- chocolate sea salt cookies
- protein black bean brownies
- paleo blondies
- gluten free peanut butter blossoms
- flourless fluffernutter bars
if you try this recipe, please consider leaving a rating and comment at the end of this blog post. it is incredibly helpful to my business and to your fellow readers!
gluten free oatmeal creme pie
Ingredients
oatmeal cookies
- ½ cup salted butter melted
- ½ cup dark brown sugar packed
- ¼ cup granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- ¾ cup gluten free
- ½ tsp baking soda
- 1 tsp ground cinnamon
- 1 ½ cup rolled oats
vanilla buttercream filling
- ½ cup salted butter room temperature
- 2 ½ 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 ⅓ 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!
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