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gluten free oatmeal cream pies

Gluten Free Oatmeal Cream Pies: Irresistibly Soft & Chewy Delight

Why These Gluten Free Oatmeal Cream Pies Are a Must-Try

Picture this: you're a kid again, sneaking a soft, chewy oatmeal cream pie from the pantry. The creamy filling melting in your mouth, the slightly spiced oatmeal cookies hugging it like a warm hug. Fast forward to today, and guess what? You can still enjoy that magic—without the gluten. After countless batches and taste tests with my family (yes, they were very willing guinea pigs), I perfected this recipe for gluten free oatmeal cream pies. It's everything you loved about the classic version but with a healthier twist. Whether you're gluten-free or just curious, these little gems are about to become your new obsession.
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Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 15 minutes
Total Time 40 minutes
Servings: 12 people
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup gluten-free rolled oats
  • 1 cup gluten-free all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 cup g unsalted butter, softened
  • 1/2 cup g brown sugar
  • 1/4 cup g granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/4 cup ml milk (dairy or non-dairy)
  • 1/2 cup g unsalted butter, softened (for filling)
  • 1 cup g powdered sugar (for filling)
  • 1 tsp vanilla extract (for filling)

Equipment

  • Mixing bowls
  • Whisk
  • Electric mixer
  • Baking sheet
  • Parchment paper
  • Cookie scoop

Method
 

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together gluten-free flour, baking soda, salt, cinnamon, and nutmeg.
  3. In a separate large bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy.
  4. Add the egg and vanilla to the butter mixture, mixing until fully combined.
  5. Gradually add the dry ingredients to the wet mixture, alternating with the milk, and stir until just combined. Fold in the oats.
  6. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart, and flatten slightly.
  7. Bake for 8–10 minutes, or until edges are golden brown. Let cool completely.
  8. While cookies cool, beat the softened butter for the filling until creamy, then gradually add powdered sugar and vanilla.
  9. Spread a generous dollop of filling on the flat side of one cookie and top with another to create a sandwich.

Nutrition

Calories: 180kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 5gCholesterol: 30mgSodium: 100mgPotassium: 60mgFiber: 1gSugar: 10gVitamin A: 300IUCalcium: 30mgIron: 1mg

Notes

Store these gluten-free oatmeal cream pies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the assembled pies for up to 2 months, wrapping each individually to prevent freezer burn.
For extra flavor, toast the oats lightly before adding them to the dough. If the dough is too sticky, chill it for 15 minutes. Use a piping bag to apply the filling for a neater look. Dust the tops with powdered sugar for a fancy touch. Enjoy!
Tried this recipe?Let us know how it was!