Gluten-Free Oatmeal Cream Pie
Indulge in nostalgia with these homemade Gluten-Free Oatmeal Cream Pies, a delightful twist on the classic treat! Perfectly soft and chewy oatmeal cookies are made with gluten-free rolled oats and a hint of warm cinnamon, then sandwiched together with a luscious, fluffy vanilla buttercream filling. Ideal for any occasion, these handheld desserts are quick to make, with just 30 minutes of prep and 10 minutes of baking time. Whether you're catering to dietary needs or simply craving a homemade gluten-free delight, these oatmeal cream pies are a crowd-pleasing option that tastes like childhood, reimagined. Serve them as a sweet afternoon snack or pack them for on-the-go indulgence—either way, they’re destined to become a family favorite!
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Recipe Information
Ingredients
- 2 cups Gluten-free rolled oats
- 1.5 cups Gluten-free all-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 0.75 cups Unsalted butter, softened
- 1 cup Brown sugar, packed
- 0.5 cup Granulated sugar
- 2 Large Eggs
- 1 teaspoon Vanilla extract
- 0.5 cup Unsalted butter, softened (for filling)
- 2 cups Powdered sugar
- 1 teaspoon Vanilla extract (for filling)
- 2 tablespoons Milk
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the gluten-free rolled oats, gluten-free all-purpose flour, baking soda, ground cinnamon, and salt. Set aside.
In a large mixing bowl, beat together 3/4 cup of softened unsalted butter, 1 cup of packed brown sugar, and 1/2 cup of granulated sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in 1 teaspoon of vanilla extract.
Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined.
Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake in the preheated oven for about 8 to 10 minutes or until the edges are golden brown. Cool the cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
For the filling, beat 1/2 cup of softened unsalted butter until smooth and creamy.
Gradually add in 2 cups of powdered sugar, beating until well incorporated.
Add 1 teaspoon of vanilla extract and 2 tablespoons of milk, and beat until the filling is smooth and fluffy.
Spread a tablespoon of filling on the flat side of one cookie and top with another cookie, pressing gently to form a sandwich. Repeat with the remaining cookies.
Store the oatmeal cream pies in an airtight container for up to 3 days.
Nutrition Facts
Calories |
5654 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 266.0 g | 341% | |
| Saturated Fat | 158.5 g | 792% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1024 mg | 341% | |
| Sodium | 2689 mg | 117% | |
| Total Carbohydrate | 808.7 g | 294% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 535.8 g | ||
| Protein | 40.0 g | 80% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 449 mg | 35% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 1138 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
