Gluten Free Oatmeal Creme Pies (Print Version)
Soft gluten-free oatmeal sandwich cookies with a creamy vanilla filling—chewy, nostalgic, easy to assemble.
# What You Need:
→ Oatmeal Cookies
01 - 1 cup gluten-free old-fashioned rolled oats (100 g)
02 - 3/4 cup gluten-free all-purpose flour blend (90 g)
03 - 1/3 cup coconut sugar or light brown sugar (70 g)
04 - 1/3 cup granulated sugar (70 g)
05 - 1/2 tsp baking soda
06 - 1/2 tsp baking powder
07 - 1/4 tsp ground cinnamon
08 - 1/2 tsp fine sea salt
09 - 1/2 cup unsalted butter, softened (115 g)
10 - 1 large egg
11 - 1 tsp pure vanilla extract
→ Vanilla Creme Filling
12 - 1/2 cup unsalted butter, softened (100 g)
13 - 1 cup powdered sugar, sifted (120 g)
14 - 2 tbsp heavy cream or milk
15 - 1 tsp pure vanilla extract
16 - Pinch of fine sea salt
# How to Prepare:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
02 - In a medium bowl, whisk together the gluten-free rolled oats, flour blend, baking soda, baking powder, ground cinnamon, and fine sea salt. Set aside.
03 - In a large bowl, beat the softened butter, coconut sugar, and granulated sugar with an electric mixer until light and fluffy, about 2 minutes. Add the egg and vanilla extract, beating until fully incorporated.
04 - Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
05 - Scoop approximately 1 tablespoon of dough per cookie onto the prepared baking sheets, spacing each portion about 2 inches apart to allow for spreading.
06 - Bake for 10 to 12 minutes, or until the edges are golden brown and the centers appear set. Allow cookies to rest on the baking sheets for 5 minutes, then transfer to a wire cooling rack to cool completely.
07 - In a mixing bowl, beat the softened butter with the sifted powdered sugar until light and fluffy. Blend in the heavy cream, vanilla extract, and a pinch of salt until the filling is smooth and creamy.
08 - Once the cookies have cooled completely, spread or pipe a generous layer of vanilla creme filling onto the flat side of one cookie. Press a second cookie flat-side down onto the filling to form a sandwich. Repeat with all remaining cookies and filling.
# Expert Advice:
01 -
- The creme filling is the stuff you will want to eat off a spoon at midnight, no judgment.
- Nobody will guess these are gluten free because the texture is just as soft and chewy as the originals.
- They come together in under an hour and disappear in far less time than that.
02 -
- Warm cookies will melt your filling into a puddle, so patience here is the hardest ingredient.
- Gluten free flour blends vary wildly between brands, so if your dough feels too wet or too dry, adjust by the tablespoon.
03 -
- Chill the filling for fifteen minutes before assembling if you want firmer, neater sandwiches that hold their shape.
- Use a cookie scoop for uniform portions so every pie is perfectly matched in size.