Irresistible Gluten-Free Oatmeal Cream Pies: A Homemade Nostalgic Treat

Step into a world of sweet nostalgia with our incredible homemade gluten-free oatmeal cream pies. These delightful sandwich cookies flawlessly combine soft, chewy oatmeal cookies with a luscious, creamy vanilla filling, creating a treat that’s impossible to resist. It’s the perfect way to revisit cherished childhood flavors, now made accessible for everyone.

The back-to-school season often brings a wave of nostalgia, and there’s nothing quite like recreating beloved childhood favorites with a modern, gluten-free twist. Whether it’s rich Chocolate Pudding, a fluffy Yellow Cake, or classic Peanut Butter Bars, transforming these treats into gluten-free versions brings immense joy. This year, we’re taking on the iconic oatmeal cream pie, and it’s easily one of our most satisfying remakes yet!

Our gluten-free oatmeal cream pie recipe is a heartfelt, homemade tribute to the classic Little Debbie Oatmeal Creme Pies. These scrumptious cookie sandwiches feature tender, cinnamon-infused oatmeal cookies hugging a dreamy vanilla cream filling that you’ll be craving long after the last bite. They embody the essence of a comforting, nostalgic treat, and the best part is that they come together with a handful of simple, readily available ingredients.

Why You’ll Fall in Love with These Gluten-Free Oatmeal Cream Pies

These aren’t just any cookies; they’re a journey back to simpler times, crafted with care to ensure a perfectly gluten-free experience. Here’s why our homemade oatmeal cream pies will become your new favorite:

• Unforgettable Taste: Each bite delivers a harmonious blend of warm cinnamon, rich molasses, and sweet vanilla, creating a flavor profile that’s both comforting and exciting. The hint of cocoa powder (don’t worry, they’re not chocolatey!) deepens the cookie’s hue and adds a subtle richness that makes them truly special.
• Perfect Texture: We’ve perfected the art of baking a gluten-free oatmeal cookie that’s incredibly soft and delightfully chewy, just like the original. Paired with a light and fluffy vanilla cream filling, the contrast in textures is simply divine.
• Gluten-Free Goodness: For those with gluten sensitivities or Celiac disease, finding genuinely good nostalgic treats can be a challenge. Our recipe ensures everyone can indulge in this classic without compromise, using certified gluten-free ingredients without sacrificing flavor or texture.
• Simple Ingredients, Amazing Results: You won’t need any exotic ingredients. Most of what you need is likely already in your pantry, making this recipe approachable for bakers of all skill levels.
• Nostalgia in Every Bite: Recreate cherished memories or make new ones with these iconic cookie sandwiches. They’re ideal for lunchboxes, afternoon snacks, dessert tables, or anytime you need a sweet escape.

Simple Ingredients to Gather

One of the many charms of these delightful oatmeal cream pies is their straightforward ingredient list. You’ll find most of these are everyday pantry staples! Let’s explore each component that contributes to their magic:

• Gluten-Free Flour: For ultimate simplicity and reliability, we highly recommend King Arthur Measure-for-Measure Gluten-Free Flour Blend. This blend is designed for a seamless 1:1 substitution in most recipes. If you opt for a different 1:1 gluten-free flour blend, ensure it contains xanthan gum for optimal texture and structure. Proper flour measurement is key for successful baking, so remember to measure carefully, preferably by weight for precision! (Please do NOT substitute oat flour, almond flour, or coconut flour directly into this recipe, as they have different properties.)
• Gluten-Free Rolled Oats: To ensure your pies are truly gluten-free, always use certified gluten-free rolled oats. We prefer old-fashioned/rolled oats for their texture, which contributes to the characteristic chewiness of these cookies. If quick-cooking oats are all you have on hand, they can work in a pinch, though the texture might be slightly different.
• Unsweetened Cocoa Powder: Just like the classic Little Debbie Oatmeal Creme Pies, we use a touch of cocoa powder for color. This is a subtle trick to achieve that signature deep brown hue in the cookies, not to make them chocolatey. Rest assured, your pies will retain their classic oatmeal flavor profile.
• Cinnamon: A warm and inviting spice, cinnamon provides just the right amount of aromatic depth to complement the oats and brown sugar without overpowering them.
• Baking Soda: This essential leavening agent is crucial for achieving the perfect soft puff and gentle spread in your cookies, contributing to their signature tender crumb.
• Salt: A pinch of kosher salt balances the sweetness and enhances all the other flavors, making them truly pop. If you’re using fine table salt, you might want to use a slightly smaller amount.
• Butter: You’ll need softened unsalted butter for both the gluten-free cookie dough and the creamy vanilla filling. Softened butter creams beautifully, incorporating air for a light and fluffy texture.
• Dark Brown Sugar: We highly recommend dark brown sugar for its rich molasses content, which imparts a deeper flavor and contributes to the cookies’ moistness and chewiness. While light brown sugar can be used, the flavor will be milder and the cookies a lighter color.
• Egg: Use a room temperature egg. This helps it emulsify better with the butter and sugar, resulting in a smoother, more uniform dough and a better cookie texture.
• Molasses: A small amount of molasses is a secret weapon here! It not only enhances the brown sugar flavor but also ensures the cookies stay wonderfully moist and soft for longer.
• Vanilla Extract: Generous amounts of pure vanilla extract are used in both the cookies and the filling, providing that essential warm, sweet aroma and flavor that ties everything together.
• A Simple Vanilla Filling: The iconic creamy center of these oatmeal cream pies is made from basic ingredients: softened butter, powdered sugar, milk, and vanilla extract. This simple combination whips up into an irresistible, melt-in-your-mouth frosting.

How To Make Homemade Oatmeal Cream Pies: A Step-by-Step Guide

For precise ingredient measurements, detailed instructions, and additional tips, please refer to the comprehensive recipe card below.

Part 1: Crafting the Soft Oatmeal Cookies

1. Preheat Oven & Prepare Baking Sheets: Begin by preheating your oven to 350°F (175°C). Line two large baking sheets with parchment paper. This prevents sticking and ensures even baking, making cleanup a breeze.
2. Combine Dry Ingredients: In a medium-sized mixing bowl, whisk together the gluten-free flour, certified gluten-free rolled oats, cocoa powder, cinnamon, baking soda, and salt. Ensure these ingredients are thoroughly combined to distribute them evenly throughout the dough. Set this bowl aside.
3. Cream Butter & Brown Sugar: In the bowl of a stand mixer fitted with a paddle attachment (or a large mixing bowl with a handheld electric mixer), combine the softened butter and dark brown sugar. Beat on medium speed for 2-3 minutes until the mixture is light, smooth, and fluffy. This step is crucial for incorporating air and creating a tender cookie.
4. Build the Cookie Dough: Stop the mixer and scrape down the sides of the bowl. Add the room temperature egg, molasses, and vanilla extract, one at a time, mixing well after each addition until fully incorporated. Gradually add the reserved dry ingredients to the wet mixture. Mix on low speed just until combined; be careful not to overmix, as this can lead to tough cookies.
5. Scoop & Bake: Using a medium cookie scoop (approximately 1.5 Tablespoons), portion out the cookie dough into balls. Place about 6 cookie dough balls onto each prepared baking sheet, ensuring they are spaced apart to allow for spreading. Bake in the preheated oven for 9-10 minutes. The cookies should be set around the edges but still appear soft in the center. Over-baking will result in dry cookies, so err on the side of slightly under-baked for maximum softness. If desired, gently reshape any irregular cookies into perfect circles using a large round cookie cutter or the back of a spoon immediately after removing them from the oven.
6. Cool Completely: Allow the baked cookies to cool on the baking sheets for 5-10 minutes. This helps them firm up before transferring. Then, carefully transfer the cookies to a wire rack to cool completely. It’s important that the cookies are entirely cool before frosting, otherwise, your creamy filling will melt! Remember to alternate baking sheets between batches to prevent placing cool dough on a hot sheet, which can affect spread.

Part 2: Preparing the Creamy Frosting & Assembling Your Pies

1. Beat the Butter for Frosting: Once the cookies are completely cool, it’s time to make the filling. In a stand mixer (or a large bowl with a handheld electric mixer), beat the softened butter for 2-3 minutes on medium-high speed until it’s light and fluffy. This aeration makes for a wonderfully smooth frosting.
2. Combine Ingredients: Reduce the mixer speed to low. Gradually add the powdered sugar to the fluffy butter, drizzling in 1 tablespoon of milk and 1 teaspoon of vanilla extract. Mix until the powdered sugar is mostly incorporated. If the frosting seems too stiff, add additional milk, one teaspoon at a time, until you reach a workable consistency.
3. Whip Until Fluffy: Once the powdered sugar is absorbed, increase the mixer speed to high and beat for another 1-2 minutes, or until the frosting is light, airy, and truly fluffy. Stop periodically to scrape down the sides of the bowl to ensure everything is well combined. If your frosting is too thick, gradually add more milk (1 teaspoon at a time). If it’s too thin, add more powdered sugar (1 tablespoon at a time) until it reaches your desired consistency.
4. Frost and Assemble: Arrange your cooled cookies into pairs, trying to match similar shapes and sizes. Flip one cookie from each pair upside down—this will be the bottom half of your sandwich. Using a small spoon or a piping bag, dollop about 1.5 tablespoons of the vanilla frosting onto the flat side of each bottom cookie. Be mindful not to spread the frosting all the way to the very edge, as it will naturally spread further when you add the top cookie. Gently place the second cookie on top and press down lightly to spread the filling evenly to the edges, creating your perfect oatmeal cream pie.
5. Serve & Store: Your homemade gluten-free oatmeal cream pies are now ready to be enjoyed! For optimal freshness, serve them immediately. Store any leftovers in an airtight container at room temperature for 1-2 days. For longer storage, these delightful treats can be frozen in a freezer-safe bag or container for up to 2 months. Thaw at room temperature before serving.

FAQs & Pro Tips for the Ultimate Gluten-Free Oatmeal Cream Pies

The Golden Rule: Don’t Over-bake! This is the absolute biggest secret to achieving the best homemade oatmeal cream pies. You’re aiming for exquisitely soft and tender cookies that beautifully complement the creamy filling. For optimal results, it is always better to slightly under-bake your cookies rather than over-bake them. A slightly undone center will result in that coveted chewy texture that truly makes these pies special. Trust us on this one!

Can I Make Smaller Cookies?

Absolutely! The recipe as written yields larger cookies, akin to the generous size of classic Little Debbie Oatmeal Cream Pies. If you prefer smaller, more bite-sized treats, simply use a 1 Tablespoon cookie scoop (a small scoop) instead of the 1.5 Tablespoon medium scoop. When making smaller cookies, reduce the baking time by 1-2 minutes per batch to prevent them from drying out. Keep in mind that this adjustment will naturally result in more individual cookie sandwiches, perfect for sharing!

How Can I Make These Dairy-Free?

While we haven’t personally tested a fully dairy-free version, this recipe can likely be adapted. To start, you would substitute the butter in both the cookies and the frosting with high-quality sticks of vegan butter (such as Earth Balance or Miyoko’s Kitchen brands). Ensure your chosen vegan butter is suitable for baking and has a similar fat content to traditional butter for best results. Most other ingredients in this recipe are naturally dairy-free. Always check labels to confirm, especially for milk and any processed ingredients, to maintain a truly dairy-free status.

What’s the Best Way to Store My Oatmeal Cream Pies?

Once assembled, these delicious sandwich cookies can be stored in an airtight container at room temperature for 1-2 days. For extended freshness, you can refrigerate them for up to 5 days. To prevent the cookies from drying out and the filling from becoming too firm in the fridge, allow them to come to room temperature for about 15-20 minutes before serving.

Can I Freeze Gluten-Free Oatmeal Cream Pies?

Yes, these pies freeze beautifully! To freeze, place the assembled cookies in a single layer on a baking sheet and freeze until solid (about 1-2 hours). Once frozen, transfer them to a freezer-safe airtight container or bag, separating layers with parchment paper to prevent sticking. They will keep well in the freezer for up to 2 months. Thaw them at room temperature for several hours or overnight in the refrigerator before enjoying.

Gluten-Free Oatmeal Cream Pies

5 from 1 vote

Author: Emily Dixon, Sweets & Thank You

Homemade gluten-free oatmeal cream pies combine soft, chewy oatmeal cookies and a creamy vanilla filling into a nostalgic sandwich cookie you won’t want to miss.

Prep Time: 25 minutes

Cook Time: 35 minutes

Total Time: 1 hour

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Servings: 10 cookies

Ingredients

For The Oatmeal Cookies:

• 1 ½ cups gluten-free measure-for-measure flour* (180 grams)
• ⅔ cup gluten-free rolled oats (60 grams)
• 1 teaspoon unsweetened cocoa powder*
• ¾ teaspoon cinnamon
• ¾ teaspoon baking soda
• ½ teaspoon salt
• ½ cup butter, softened (113 grams/1 stick)
• 1 cup dark brown sugar (200 grams)
• 1 egg, room temperature
• ½ Tablespoon molasses
• 1 teaspoon vanilla extract

For The Vanilla Frosting:

• ½ cup butter, softened (113 grams/1 stick)
• 2 cups powdered sugar (240 grams)
• 1-3 Tablespoons whole milk
• 1 teaspoon vanilla extract

Instructions

First, Make The Cookies:

1. Preheat & Prep: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
2. Combine Dry Ingredients: In a medium bowl, combine gluten-free flour, gluten-free oats, cocoa powder, cinnamon, baking soda, and salt. Whisk to combine, then set aside.
3. Cream Butter & Brown Sugar: In the bowl of a stand mixer (or a large mixing bowl), combine softened butter and brown sugar. Beat on medium speed with a paddle attachment for 2-3 minutes, or until smooth and fluffy.
4. Build The Dough: Scrape down the sides of the bowl, then mix in the egg, molasses, and vanilla one at a time, mixing to incorporate each one well before adding the next. Add the dry ingredients, then mix on low speed until just combined and blended.
5. Scoop & Bake: Use a medium cookie scoop (1.5 Tablespoons) to measure cookie dough balls. Place 6 cookie dough balls on a prepared baking sheet and bake for 9-10 minutes. Avoid over-baking to keep cookies soft. If needed, gently reshape cookies into perfect circles using a large round cookie cutter or the back of a spoon immediately after baking.
6. Cool: Allow cookies to cool for 5-10 minutes on the cookie sheet before transferring to a wire rack to finish cooling completely. Alternate baking sheets between batches. Ensure cookies are completely cool before frosting.

Make The Frosting & Assemble The Cookies:

1. Beat The Butter: When the cookies are cool, beat the softened butter in a stand mixer (or large bowl with a handheld electric mixer) for 2-3 minutes, or until fluffy.
2. Combine: Add powdered sugar and mix on low speed, drizzling in 1 Tablespoon of milk and 1 teaspoon of vanilla. Add more milk 1 teaspoon at a time if needed for consistency.
3. Whip: Once powdered sugar is absorbed, increase speed to high and mix for 1-2 minutes more, until light and fluffy. Scrape down bowl sides as needed. Adjust consistency with more milk (for thinner) or powdered sugar (for thicker) as needed.
4. Frost The Cookies: Pair up cookies of similar size. Flip half of them over (these are the bottoms). Dollop or pipe about 1.5 Tablespoons of frosting onto each bottom half (don’t spread to the edge). Top with the second cookie and gently press down to spread the frosting.
5. Serve & Store: Enjoy immediately or store in an airtight container at room temperature for 1-2 days. Alternatively, freeze for up to 2 months.

Notes

• Gluten-Free Flour: We highly recommend King Arthur Measure for Measure Gluten-Free Flour blend. Always ensure your chosen 1:1 gluten-free flour blend contains xanthan gum. Weighing flour is best for accuracy; if using cups, fluff, scoop, and level gently.
• Oats: For Celiac disease, use certified gluten-free oats. Rolled oats are preferred for texture, but quick oats can be substituted.
• Cocoa Powder: The cocoa powder is solely for color, mimicking the classic look of oatmeal cream pies, and will not impart a chocolate flavor. It can be omitted if you don’t have it, but the cookies’ color will be lighter.
• Smaller Cookies: For smaller pies, use a 1 Tablespoon scoop instead of 1.5 Tablespoons and reduce baking time by 1-2 minutes. This will yield more cookie sandwiches.

Video

A video demonstration for this recipe will be available soon!

Course: Dessert

Cuisine: American

Diet: Gluten Free

Keyword: gluten free oatmeal cream pies, homemade oatmeal cream pies

Find the complete recipe and more at: sweetsandthankyou.com/gluten-free-oatmeal-cream-pies/