Ultimate Oatmeal Cream Pies (Gluten Free)

Slightly crisp around the edges, chewy in the middle, with a classic tasting marshmallowy filling. These cookies are extremely dreamy.


 When I think of childhood desserts that mean a whole bunch to me, these have to be at the very tip top of the list. Oatmeal Cream Pies. 

I think of all the days I would eat a Little Debbie Oatmeal Cream Pie and wish there was just MORE filling. Sometimes I would peel the cookie apart, lick the icing out, and hand over the cookie to my mom or dad. Ooh, I remember when they came out with mega sized Oatmeal Cream Pies. Those were incredible, too. But, as I've gotten older.. I've grown to love the whole cookie. and, I miss being able to eat them. Since being gluten free for the last 7 years, I haven't been able to eat one of these. It's about time! 


 I feel like we always had them in the house as a kid. We didn't buy loads of junk food growing up, but my dad loved Little Debbies and took them to work all the time. While I loved several of the Little Debbie treats like, Nutty Buddy Bars, Swiss Rolls, Strawberry Shortcake Rolls, and Cosmic Brownies, the oatmeal cream pie is simply hard to beat. So, these were a staple in the Smith household.

The other day when I was craving this classic treat, I popped into the kitchen and threw these beauties together. They turned out perfectly. You're going to LOVE them.

Slightly crisp around the edges, chewy in the middle, with a classic tasting marshmallowy filling. These cookies are pretty dreamy. If I can be patient enough, I love to let them sit in an airtight container at room temperature for a day or so before diving it. I love my cookies to get extra soft and for all the flavors to meld. But, they are just as perfect right out of the oven, as they are a couple days later. One word .... DIVINE !!!!


This is a super simple recipe. I'm all about quick desserts that the whole family will love. These are perfect for either gluten free eaters, or gluten eaters. They will not notice the difference.. guaranteed. 

Steps to Make Oatmeal Cream Cookies:

1. Stir the dry ingredients together 

2. Cream the sugars and butter in a large mixing bowl (with a hand mixer) or in a stand mixer

3. Add the eggs and vanilla and beat together

4. Mix in the dry and stir in the oats

5. Bake at 350°F for 10-15 minutes, depending on the size of the cookie and let cool completely.

6. Make the frosting while the cookies are cooking and cooling, and fill the cooled cookies with frosting. Sandwich & enjoy!


Ingredients You'll Need for Oatmeal Sandwich Cookies:

Butter: This recipe uses butter as our fat, rather than oil or shortening. Having the butter softened allows for us to cream it with the sugars to incorporate some air. This gives our cookies a great base and texture. 

Brown Sugar & Granulated Sugar: A combination of these sugars helps to add a more depth, warmth, and caramelized touch to the cookie. I love using a combination of sugars in cookies. Sugar in recipes helps the final product to brown and caramelize in the oven.

Eggs: Eggs help our cookies set and bind the ingredients together. Eggs have so many uses in cookies and baked goods.

- Vanilla Extract: Pretty much every recipe needs vanilla... right?

- Spices: Adding a bit of cinnamon and nutmeg help to warm up this delicious cookie and replicate the classic flavor of the Little Debbie favorite.

- Salt: Salt is needed in every single recipe. It helps bring every flavor out that is put into the dessert or dish. It gives food excitement and brings flavors to life. 

- Baking Soda: This recipe has an acid present. Brown sugar is surprisingly a form of acid, and because of that, we are able to use baking soda in this recipe, rather than using baking powder. It adds a lightness and leavening agent to our cookie.

- Gluten Free Flour: You may use whatever gluten free blend you prefer. If you use a blend that contains xanthan gum, please omit the extra in the recipe. My favorite homemade blend does not contain xanthan gum, so therefore I add it in independently. I will share my homemade, everyday blend recipe soon. However, one of my favorite store-bought blends is: King Arthur's blend without xanthan.  If you're wanting a gluten free blend that contains xanthan gum and is reliable in pretty much every recipe, check out the "Measure for Measure" from King Arthur.

- Xanthan Gum: This very sticky powder acts as our gluten. When hydrated, it helps to bind the dough and produce a homogeneous, thickened mixture.

- Gluten Free Oats: While naturally oats do not contain gluten, a lot of times they are harvested in the same fields or with the same equipment that also harvests wheat. So, if you are cooking for someone with Celiac disease or a wheat allergy, make sure that you purchase Certified Gluten Free oats to ensure these cookies are 100% gluten free. For this recipe, you may use quick oats or old fashioned, rolled oats. Both types work, but my family prefers quick oats in these cookies.

- Butter: For our buttercream, we're using classic, high quality softened butter. Yum. I'm sure you could use a dairy free butter for this, as well.

- Powdered Sugar: I mean, it's a buttercream. We need this classic ingredient.

- Marshmallow Cream: This adds a creaminess and sweetness to our buttercream that helps replicate the classic filling we all know and love. 

Are you a cookie lover, just like me? You're in the right place.

- Check out these delicious Coffee Cake Cookies that can be made gluten free or regular. They're spiced, have a streusel on top, and a sweet icing drizzle. They're so yummy and are pretty impressive.

- Feeling something a little more unique? Blueberry Olive Oil Cookies that can also be made GF or regular are a great choice. They have white chocolate chunks, pistachios, dried blueberries, cardamom, and a nice hint of olive oil flavor that is not too strong. 

- Wanting something a bit different from a cookie? These Brown Butter Rice Crispy Treats are pretty show stopping. They're sweet, chewy, crunchy, gooey, and full of caramely flavor from the browned butter. They're so easy to make and are great to make with kids.

- Biscotti is always a great choice. It's great for coffee, tea, hot chocolate, or any other beverage. It tastes just as great on a cold day as it does a hot one, and I adore it. So, check out this Blueberry Orange Biscotti with Pistachios. This recipe, like most of my others, can be made either gluten free or regular.


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