Gluten Free Oatmeal Cream Pies

How Do These Compare To Little Debbie Oatmeal Creme Pies?

While this is not a copycat recipe, it’s impossible not to compare these homemade oatmeal cream pies to the Little Debbie treat.

Anything homemade is obviously going to taste better in general, but there are a few noticeable differences between this recipe and the store-bought version. This cookie has a little bit more cinnamon and thus a more “spiced” flavor. There’s also more depth to the flavor with the additional salt and the butter used in the filling, leading to a richer and more flavorful cookie. The filling is a little bit softer (at room temperature) and is likely to squish out of the sides a little bit as you take a bite, but that’s because we use real butter in the filling rather than just oil.

I asked all my oatmeal cream pie obsessed friends and family which they preferred, and they all unanimously voted for these.

For the oatmeal cookies:

• Quick oats – I tried this recipe with rolled oats and quick oats and preferred the texture of the quick oats much better. If needed, check to make sure the oats are certified gluten free.
• Gluten free flour – I like King Arthur Measure for Measure flour.
• Cinnamon – Adds warm flavor to the cookie.
• Baking soda – Ensures the cookies rise just enough and have a chewy texture.
• Salt – Helps to balance the sweetness of the cookies.
• Butter – I used salted butter. It should be softened to room temperature but not melted.
• Brown sugar – I opted for only brown sugar to give these cookies a richer molasses flavor and chewy texture.
• Eggs – I used large eggs. They help bind the ingredients and contribute to the texture.
• Vanilla extract

For the cream filling:

• Butter – I used salted butter for the added flavor. It should be softened to room temperature to whip up nicely.
• Powdered sugar – Sweetens and stabilizes the cream filling.
• Salt – Helps balance the sugar.
• Vanilla extract – Adds a light flavor to the filling.
• Heavy cream – Just a small amount is needed to get the perfect texture.

How To Make Gluten Free Oatmeal Cream Pies

It’s surprisingly easy to make homemade oatmeal pies. I think the hardest part is waiting for them to cool!

• Prep. Line the baking sheets with parchment paper. Preheat the oven to 350°F.
• Combine the dry ingredients. Mix together the oats, flour, cinnamon, baking soda, and salt in a large bowl.
• Mix the wet ingredients. In a separate bowl, cream the butter and brown sugar until light in color and combined. Mix in the eggs and vanilla.

• Combine. Add the dry ingredients to the wet mixture. Mix by hand until a dough forms. No streaks of flour should remain.

• Shape the dough. Scoop the dough into balls. Place them on the baking sheets. Do not flatten and leave plenty of space.
• Bake. Bake for 8-10 minutes until just barely beginning to brown on the edges.
• Cool. Let the cookies cool on the baking sheet for a few minutes. Transfer to a wire rack to cool completely.

• Beat the butter. To make the cream filling, whip the butter with a mixer until smooth and white.
• Whip the icing. Mix in the powdered sugar until combined. Add the vanilla, salt, and heavy cream. Whip until the icing is light and fluffy.

• Assemble the cookies. Once the cookies have cooled, transfer the icing to a piping bag. Top half of the cookies with as much or as little filling as desired. Add the second cookie on top.

Recipe Tips & Tricks

Here are a few things to keep in mind when making homemade oatmeal cream pies for the first time.

• Don’t overmix. When combining the wet and dry ingredients for the cookies, mix gently just until there are no streaks of flour. Overmixing can lead to very dense cookies.
• Leave space on the baking sheet. These oatmeal cookies will spread quite a bit on the baking sheet, so be sure to leave plenty of space between them. There is no need to flatten them before baking – they will do that automatically.
• Avoid overbaking. Since these cookies are so thin, they bake very quickly. It’s important to pull them from the oven when they are just barely beginning to brown on the edges. The centers will look under-baked. That’s okay!
• Cool on the baking sheet. Let the cookies cool on the baking sheet for a few minutes. This will allow them to finish baking and prevent them from crumbling when you try to move them.
• Scrape down the bowl. When whipping the icing, pause every so often to scrape down the sides of the bowl to ensure that everything is incorporated.
• Cool before assembling. The cookies should be cooled to room temperature before adding the filling. Otherwise, the filling will just melt, and the cream pies will be a mess.

Proper Storage

• Fridge: Keep your oatmeal cream pies in the fridge for the freshest and longest lasting cookies. Store them in an airtight bag or container in the fridge for up to a week.
• Freezer: You can also freeze them by wrapping them in plastic wrap and storing them for up to 3 months.