Gluten Free Oatmeal Cream Pies

These homemade soft and chewy gluten-free oatmeal cream pies are the ultimate sandwich cookie. Soft and chewy oatmeal cookies with a hint of cinnamon are sandwiched together with a light and fluffy marshmallow vanilla buttercream frosting. These gluten-free oatmeal cream pies may be just better than Little Debbie Oatmeal Creme Pies.

This recipe starts with thin, chewy oatmeal cookies which are hearty, perfectly balanced, and simply irresistible. The filling is made with marshmallow fluff and let me warn you, it is addictive.

If you love sandwich cookies, make sure to check out my Gluten-Free Chocolate Whoopie Pies. And if you love all things cream cheese, make sure to take a peek at my Gluten Free Cheesecake Filled Chocolate Cookies.

Recipe Ingredient Notes

Gluten Free Flour: I use my own gluten free flour blend but you can also use a blend like Bob’s Red Mill 1-to-1 or King Arthur Measure for Measure. If you use a gluten-free flour blend without added xanthan gum, please add 3 grams (roughly 1 teaspoon)

Old Fashioned Oats: I use Old Fashioned oats (rolled oats) in this recipe. If you use gluten-free quick oats, please skip the step that calls for pulsing the oats in a food processor/blender to them up before adding them to the gluten-free oatmeal cookie dough.

VERY IMPORTANT REGARDING OATS: Please make sure to purchase certified gluten-free oats if you have celiac disease or a wheat allergy. While oats are naturally gluten-free they are often processed in the same facility as wheat or other gluten-containing grains. Personally, I buy my gluten-free oats from Thrive Market, Bob’s Red Mill, or GF Harvest PureOats.

Cocoa Powder: I use dutch processed cocoa powder (unsweetened) in this recipe. The added cocoa not only provides color but also deepened the flavor of the gluten free oatmeal cookies.

Marshmallow Fluff/Creme: I have tested this recipe with Marshmallow Creme and Marshmallow Fluff and both products created a delectable filling.

Shortening: To achieve the right texture of the cream filling, I recommend using vegetable shortening (such as Crisco). You may use all butter if you do not want to use shortening.

Thin and Chewy Gluten Free Oatmeal Cookies

The recipe for gluten-free thin and chewy oatmeal cookies is very straightforward. If you like you can brown the butter but if you choose to do so, make sure to add 1 Tablespoon of water to your dough (when browning butter water evaporates). This will make sure the cookie will spread when being baked. The dough does need to rest for 30-45 minutes before baking. If you choose to make this dough ahead of time, I recommend scooping the cookies before chilling the dough. Gluten-Free Oatmeal Cookie dough can become very hard to scoop once chilled for an extended period of time.

Step 1: In a medium saucepan, melt the butter. Once melted, transfer it to the bowl of your stand mixer (fitted with the paddle attachment) or a mixing bowl. Allow the butter to cool for 5-10 minutes.

Step 2: While the butter is cooling, place the gluten-free oats in your food processor or blender and pulse 5-10 times. The oats should be broken up but not ground up into flour. Breaking up the old-fashioned oats (rolled oats) helps with the texture of the cookies. If you use gluten-free quick oats, please skip the pulsing.

Step 3: In a small bowl sift together the gluten-free flour, cocoa powder, baking powder, baking soda, kosher salt, ground cinnamon, and ground cloves (if using).

Step 4: Add the brown sugar to the melted butter and a medium speed whisk until light and fluffy. This should take around 2-3 minutes.

Step 5: Turn off your mixer and scrape down the sides with a flexible spatula. Add the egg and mix until well combined. Scrape the bowl.

Step 6: Slowly add the sifted dry ingredients to the wet ingredients, mixing until it is just combined. Add in oats and mix until incorporated.

Step 7: Transfer the batter to a Tupperware container and let the dough rest for at least 30-45 minutes. Allowing the dough to rest not only helps with hydrating the oats and flour but will also make the cookie dough easier to scoop.

Step 8: Once the gluten-free oatmeal cookie dough has rested peacefully in the fridge for 30-45 minutes, preheat your oven to 350F and line a baking sheet with parchment paper. Using a medium-sized cookie scoop (1 Tablespoon) portion out the dough. This recipe should give you 16-18 cookies.

Step 9: Arrange 9 cookie dough balls on a baking sheet. Make sure you leave some room for spreading. Place the remainder of the cookie dough in the fridge (or freezer for future use). Bake the gluten-free oatmeal cookies for 10-11 minutes. For the best results, you want the cookies slightly underdone since they will continue to set as they cool.

Step 10: Remove from the oven, and use a round cookie cutter slightly larger than the cookie to scoot them into a perfectly round shape. Allow the cookies to cool for 5-10 minutes on the baking pan before moving to a wire rack.

Repeat with the remaining dough.

Allow the oatmeal cookies to FULLY cool before sandwiching!

How to sandwich cookies

I like to use a piping bag fitted with a star tip to fill my Gluten-Free Oatmeal Cream Pies but you can also use a small cookie scoop or an offset knife instead.

Start with completely cooled cookies and lay out half of the cookies (flat side up) on a parchment-lined sheet tray. Pipe your filling on the cookies leaving ¼ inch of room at the edges. Add your top cookies and slightly press them down. You don't want the filling to come out from the sides.

You can enjoy these gluten-free oatmeal cream pies right away but can also allow them to set up in your fridge for 15-20 minutes if you prefer a less "messy" cookie.

Store your homemade Gluten Free Oatmeal Creme Pies in an air-tight container in your refrigerator for up to 5 days or wrap each sandwich individually in plastic wrap and freeze it for up to 3 months.

Homemade Oatmeal Cream Pies make a great lunchbox addition or quick afternoon pick me up.

FAQ for Gluten Free Oatmeal Cream Pies

Can I make this recipe for Gluten Free Oatmeal Creme Pies vegan?
While this recipe be can easily be made dairy-free by using dairy-free butter (I like to use Miyoko’s and ForA Vegan Butter), I have not tested this recipe without eggs. I recommend using a "flax egg" - 1 Tbsp flaxseed meal (ground raw flaxseed) and 2 ½ Tbsp water instead of the egg in the cookies.

Can I freeze my oatmeal cream pies?
I recommend wrapping each oatmeal sandwich cookie in plastic wrap and placing in an airtight container or ziplock bag and freezing that way. Allow thawing at room temperature when ready to indulge. Do NOT microwave!

My oatmeal cookies are crispy and hard
The cookies are overbaked which make them crispy and crunchy. I recommend removing the cookies from the oven after 10-11 minutes while they still look underbaked. This way they will be soft and chewy.

What can I do with leftover Cream Pie Filling?
You may have some leftover cream pie filling from this recipe. Store it in your fridge for up to 7 days or freeze it for future use. When ready to use it, allow for it to thaw at room temperature and re-whip it for 3-5 minutes.

It is also delicious used as filling in my Chocolate Cupcakes or S'mores Cupcakes.