Gluten-Free Oatmeal Cream Pies

These chewy, sweet, and perfectly spiced Gluten-Free Oatmeal Cream Pies will transport you right back to your childhood. This nostalgic treat made is with simple ingredients and an oh-so creamy filling, nobody will ever know they’re gluten free.

If you’re anything like me, one bite of an oatmeal cream pie brings back all of the childhood memories. I remember loving those as a kid but when I was diagnosed with celiac disease years back, I had to give up the Little Debbie cream pies and create my own copycat recipe.

Why this gluten free oatmeal cream pie recipe is the best

• Authentic texture: These cookies are chewy and perfectly flat, just like the Little Debbie version.
• Crowd pleaser: Loved by kids and adults alike, be prepared to make a second or third batch of these gluten free cookies.
• Simple ingredients: No need to search for special ingredients, you probably have most of them lying around the house already.
• Easy to store: While the shelf life of these cookies isn’t anywhere near the store bought kind, these cookies will stay good for 4 days at room temp or up to 4 months in the freezer.

Ingredients You’ll Need (and Substitutions)

• Sugar: Brown sugar is best for this recipe, it richness and warm notes.
• Butter: You’ll need it for both the cookies and the filling. If you’re dairy free, you can use a plant-based butter.
• Eggs: Helps bind everything together, but flax eggs work well as a substitute.
• Gluten-free vanilla extract: Make sure your vanilla extract is gluten free because some types are not celiac friendly.
• Gluten-free oats: Be sure to use certified gluten-free oats if you have celiac disease or are highly sensitive to gluten. I recommend Gluten-Free Prairie oats for the best quality.
• Cinnamon: Essential for that classic taste! Don’t forget!
• Almond flour: Helps with that traditional “flat” texture, but you can substitute with more gluten-free all-purpose flour if needed.
• Gluten-free all-purpose flour: Choose one with a good mix of starches and flours for best results.

What is oatmeal cream pie filling made of?

The filling for these gluten-free oatmeal cream pies is rich, smooth, and almost irresistible. A generous amount of creamy butter gives the frosting it’s luscious texture. For the sweetness, you’ll need powdered sugar and add a splash of gluten-free vanilla extract for flavor. This classic combination creates a light, fluffy cream filling that pairs perfectly with the chewy oatmeal cookies perfectly.

What else can I make with oatmeal?

If you bought oats just for this recipe, here are some other ways to use up the rest of your oatmeal…

• Gluten free oat flour pancakes
• Peanut butter oatmeal bars or peanut butter energy balls
• Double chocolate oatmeal cake
• Strawberry baked oatmeal bars
• If you like fancier oatmeal, try muesli

How to make gluten free oatmeal cream pies

Butter and sugar: In a stand mixer or large bowl, cream together butter and sugar until light and fluffy.

Eggs: Add the eggs and mix until the wet ingredients are fully combined.

Dry ingredients: Slowly add in gluten free oats, flours, baking soda, baking powder, and vanilla until a dough forms.

Roll: Using a cookie scoop or ice cream scoop, roll tablespoon-sized balls of dough onto your prepared baking sheet.

Bake: Bake for roughly 10 minutes or until the edges are golden brown.

The filling: While the cookies are cooling prepare the filling by whipping butter, powdered sugar, vanilla and a splash of milk until fluffy.

Assemble: Once the cookies are cooled, spread the filling onto one cookies then sandwich it with another for the perfect oatmeal cream pie.

Why are my oatmeal cream pies not chewy?

To ensure your pies turn out chewy and not crispy, make sure you don’t over bake them. The center should still be slightly soft when you take them out of the oven, and they’ll continue to firm up as they cool.

How to store homemade oatmeal cream pies

Storing: If you happen to have leftovers, you can store them at room temperature in an airtight container for up to 4 days. These make great after school treats or additions to lunches the next day.

Freezing: If you want to store these gluten free cookies for longer, you can freeze them for up to 3 months. After assembling, make sure they’re completely cooled and freeze i an airtight container or ziplock bag. When you’re ready to enjoy, let the cookies thaw at room temp for about 10 minutes.

More gluten free cookie recipes

• Chocolately s’mores cookies
• Oh so soft frosted sugar cookies
• Ooey gooey red velvet cookies
• Christmas ginger molasses cookies
• Classic oreo balls
• The perfect gluten free chocolate chip cookies
• Gluten-free thin mints
• More gluten free desserts

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Gluten-Free Oatmeal Cream Pies

5 from 8 votes

These chewy, sweet, and perfectly spiced Gluten-Free Oatmeal Cream Pies will transport you right back to your childhood. This nostalgic treat made is with simple ingredients and an oh-so creamy filling, nobody will ever know they're gluten free.

PRINT RECIPE SaveSaved!

Prep Time: 15 minutes mins

Cook Time: 10 minutes mins

Total Time: 25 minutes mins

Course: Dessert, Snack

Cuisine: American

Keyword: cookies, cream, oatmeal,, pies

Servings: 8 servings

Calories: 815kcal

Author: Chandice Probst

Ingredients

• ▢ 1 1/2 cup brown sugar
• ▢ 1 cup butter
• ▢ 2 eggs
• ▢ 1/2 teaspoon cinnamon
• ▢ 1 tablespoon gluten-free vanilla
• ▢ 1 3/4 cup gluten-free all-purpose flour
• ▢ 3/4 cup almond flour
• ▢ 2 1/2 cups gluten-free oats
• ▢ 1 teaspoon baking soda
• ▢ 1 teaspoon baking powder
• ▢ 3/4 cup butter room temperature
• ▢ 2 1/2 cup powdered sugar
• ▢ 1/2 tablespoon gluten-free vanilla
• ▢ 1 tablespoon milk

Instructions

• 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

Notes

How to store homemade oatmeal cream pies

Storing: If you happen to have leftovers, you can store them at room temperature in an airtight container for up to 4 days. These make great after school treats or additions to lunches the next day.

Freezing: If you want to store these gluten free cookies for longer, you can freeze them for up to 3 months. After assembling, make sure they’re completely cooled and freeze i an airtight container or ziplock bag. When you’re ready to enjoy, let the cookies thaw at room temp for about 10 minutes.

Nutrition

Serving: 1cream pie | Calories: 815kcal | Carbohydrates: 90g | Protein: 10g | Fat: 49g | Saturated Fat: 27g | Trans Fat: 2g | Cholesterol: 148mg | Sodium: 546mg | Potassium: 203mg | Fiber: 6g | Sugar: 52g | Vitamin A: 1304IU | Vitamin C: 1mg | Calcium: 113mg | Iron: 3mg

*This post was originally posted on October 18, 2017. It has been updated with new photos and a few tweaks to the recipe.