Gluten Free Oatmeal Creme Pies (Printable)
Soft, chewy gluten-free oatmeal cookies layered with creamy vanilla filling for nostalgic sweet bites.
# What You'll Need:
→ Oatmeal Cookies
01 - 1 cup gluten-free old-fashioned rolled oats
02 - 3/4 cup gluten-free all-purpose flour blend
03 - 1/3 cup coconut sugar or light brown sugar
04 - 1/3 cup granulated sugar
05 - 1/2 teaspoon baking soda
06 - 1/2 teaspoon baking powder
07 - 1/4 teaspoon ground cinnamon
08 - 1/2 teaspoon fine sea salt
09 - 1/2 cup unsalted butter, softened
10 - 1 large egg
11 - 1 teaspoon pure vanilla extract
→ Vanilla Creme Filling
12 - 1/2 cup unsalted butter, softened
13 - 1 cup powdered sugar, sifted
14 - 2 tablespoons heavy cream or milk
15 - 1 teaspoon pure vanilla extract
16 - Pinch of fine sea salt
# How-To Steps:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
02 - In a medium bowl, whisk together the gluten-free rolled oats, flour blend, baking soda, baking powder, ground cinnamon, and fine sea salt until evenly distributed. Set aside.
03 - In a large mixing bowl, beat the softened butter, coconut sugar, and granulated sugar together using an electric mixer until the mixture becomes light and fluffy, approximately 2 to 3 minutes.
04 - Add the egg and pure vanilla extract to the creamed butter mixture, beating until fully combined and smooth.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just incorporated. Be careful not to overmix.
06 - Scoop approximately 1 tablespoon of dough per cookie onto the prepared baking sheets, spacing each mound about 2 inches apart to allow for spreading.
07 - Bake for 10 to 12 minutes or until the edges are golden brown and the centers appear set. Allow the cookies to rest on the baking sheets for 5 minutes before transferring to a wire cooling rack to cool completely.
08 - In a mixing bowl, beat the softened butter with the sifted powdered sugar until light and fluffy. Add the heavy cream, vanilla extract, and a pinch of salt, then mix until the filling is smooth and creamy.
09 - Once the cookies have cooled completely, spread or pipe a generous layer of creme filling onto the flat side of one cookie. Press a second cookie flat-side down onto the filling to form a sandwich. Repeat with all remaining cookies and filling.
# Expert Advice:
01 -
- The cookies stay soft for days if you can resist eating them all at once, which honestly I cannot.
- That vanilla creme filling tastes like frosting had a baby with a cloud, and nobody will guess it is gluten free.
- They come together in under an hour which makes them dangerously easy to make on a weeknight.
02 -
- The cookies must be completely cool before you add the filling or the creme will melt into a puddle and slide right off, which I learned the hard way after impatiently assembling warm cookies and watching everything collapse.
- Chilling the filling for 15 minutes before assembling gives you a firmer, more pipeable texture that holds its shape beautifully between the cookies.
03 -
- Use a cookie scoop for uniform portions so every pie is the same size and bakes evenly, which makes assembling sandwiches much easier.
- Double check that your oats and flour are certified gluten free because cross contamination in processing facilities is surprisingly common and can ruin an otherwise careful recipe.