These gluten-free oatmeal cream pies are a Little Debbie copycat cookie that you are going to love just like you did when you were a kid. Nobody will ever even know they are gluten-free!
If you guys are like me then finally being able to have gluten-free oatmeal cream pies again is a dream come true! I used to love these cookies so much as a kid and could literally have eaten the whole box if my mom would have let me. Something about the flat, sweet cookie just just stole my heart.
I’ve seen other recipes around the web for something similar but most of them were made with puffy cookies. I wanted that flat, chewy oatmeal cookie I was used to. These cinnamon scented oatmeal cookies totally hit the spot!
I asked my husband if they tasted like the real thing and he said they were very, very close and tasted fantastic. For me, that was a huge win! We hope you enjoy them as much as we did.
What is the cream made of?
This cream is so smooth and delicious thanks to a hefty amount of the best ingredient ever, butter. Add some powdered sugar, gluten-free vanilla and just a touch of milk and you have the best cookie cream frosting ever.
Some people with celiac disease are not able to tolerate oats. The best thing to ensure your oats are truly gluten-free is to buy them certified gluten-free. We like and trust Gluten-Free Prairie oats because they are grown in dedicated gluten-free fields in gorgeous Bid Sky, Montana.
I love how much Gluten-Free Prairie brand cares about the celiac and gluten-free community. In addition to their certified GF oats, they also offer oat flour, oat groats, sugar cookie mix, pizza crust, chocolate brownie mix, gluten-free granola, Hunger Buster cookie and pancake mix. Get all of their products HERE.
How to make them
Preheat oven to 350°
In a stand mixer, cream together butter and brown sugar
Add eggs and mix well
Add in remaining ingredients and combine
On a silicone lined or greased baking sheet, please small cookie scoop or tablespoon size balls on the baking sheet 3 inches apart and bake for 10-11 minutes
Let the cookies cool a couple minutes then remove and place on a wire cooling rack
Meanwhile, prepare the filling by mixing together softened butter, powdered sugar, gluten free vanilla extract and milk
Beat on medium speed 4-5 minutes
Pipe the cream filling on to the flat side of one cookie then top with the remaining cookie to make a cream pie
What’s the best way to store them
These cream pies are so soft and chewy that they can be stored at room temperature the first day for everyone to enjoy. However, if you’d like them to stay as soft as possible, store them in an airtight container at room temperature for 4 days.
Can you freeze them?
These freeze very well! You can just pull them out 10 minutes before you are ready to enjoy them and bite right in.
If you like these cookies, you should give these a try…
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Gluten-Free Oatmeal Cream Pies Little Debbie Copycat
- Preheat oven to 350°
- In a stand mixer, cream together butter and brown sugar
- Add eggs and mix well
- Add in remaining ingredients and combine
- On a silicone lined or greased baking sheet, please small cookie scoop or tablespoon size balls on the baking sheet 3 inches apart
- Bake for 10-11 minutes
- The middle should be a bit undone still and the edges golden brown, be sure not overbake or they won't be chewy
- Let cool a couple minutes then remove and place on a wire cooling rack
- Meanwhile, prepare the filling by mixing together softened butter and gluten-free vanilla extract
- Beat on medium speed 2 minutes then add the powdered sugar 1/2 cup at a time and mix well
- Pipe the cream filling on to the flat side of one cooled cookie then top with the remaining cookie to make a cream pie
*This post was originally posted on October 18, 2017. It has been updated with new photos and a few tweaks to the recipe.