Gluten Free Oatmeal Cream Pie Cookies
Gluten Free Oatmeal Cream Pie Cookies are the ultimate childhood favorite dessert. They’re filled with a delicious vanilla buttercream frosting that pairs perfectly with the thin and chewy oatmeal cookies.
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.
I prefer to store the cookies in the refrigerator to keep them fresh. Then grab whenever you’re craving a sweet treat.
By using simple ingredients, you might have most of the ingredients needed to make these cookies right in your kitchen already!
- Gluten Free Flour or Regular All Purpose Flour
- Rolled Oats
- Brown Sugar
- Granulated Sugar
- Vanilla Extract
- Salted Butter
- Ground Cinnamon
- Baking Soda
- Powdered Sugar
- Half and Half / Milk
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 that is filled with frosting.
The oatmeal cookies are thin and chewy. The vanilla buttercream frosting is thick and pipes perfectly on to each cookie to make a creamy filling.
These cookies are SO good that my mom said “they are irresistible and she can’t stop eating them once she starts!”
How to Make Gluten Free Oatmeal Cream Pie Cookies
- Prepare and measure out the ingredients
- Make the batter for the cookies
- Scoop the cookies using a 1 inch scooper
- Bake the cookies until golden and crisp on the edges
- Make the vanilla buttercream filling
- Cool the cookies
- Fill the cookies and assemble the oatmeal cream pies
Frequently Asked Questions
You can use regular all purpose flour instead of gluten free flour.
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.
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! Spread or pipe the store bought frosting on each cookie to make the sandwich.
Store in an airtight container in the refrigerator for up to 5 days.
Did you like this recipe? Try these other dessert 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 Cream Pie 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
- 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.