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.
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
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!
Calories: 320kcal