Gluten-Free Oatmeal Cream Pie

Indulge in a nostalgic treat with these homemade Gluten-Free Oatmeal Cream Pies—soft, chewy cookies sandwiched with a light and fluffy vanilla buttercream filling. Perfectly spiced with cinnamon and made with gluten-free rolled oats and all-purpose flour, this recipe recreates the classic dessert without sacrificing flavor or texture. Easy to make in just 40 minutes, these cream pies are ideal for gluten-sensitive snackers or anyone craving a sweet, wholesome dessert. Perfect as an after-dinner treat, party favorite, or lunchbox surprise, these gluten-free delights are sure to become a household favorite.

Nutriscore Rating: 32/100

Prep Time:30 mins

Cook Time:10 mins

Total Time:40 mins

Servings: 12

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

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 2

In a medium bowl, whisk together the gluten-free rolled oats, gluten-free all-purpose flour, baking soda, ground cinnamon, and salt. Set aside.

Step 3

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.

Step 4

Add the eggs one at a time, beating well after each addition. Stir in 1 teaspoon of vanilla extract.

Step 5

Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined.

Step 6

Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Step 7

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.

Step 8

For the filling, beat 1/2 cup of softened unsalted butter until smooth and creamy.

Step 9

Gradually add in 2 cups of powdered sugar, beating until well incorporated.

Step 10

Add 1 teaspoon of vanilla extract and 2 tablespoons of milk, and beat until the filling is smooth and fluffy.

Step 11

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.

Step 12

Store the oatmeal cream pies in an airtight container for up to 3 days.

Nutrition Facts

Serving size	1323.9 grams (1323.9g)

Amount per serving	% Daily Value*
Calories	5654

Total Fat 266.00g	341%
Saturated Fat 158.50g	793%
Polyunsaturated Fat 0.00g
Cholesterol 1024mg	341%
Sodium 2689mg	117%
Total Carbohydrate 808.70g	294%
Dietary Fiber 21.70g	78%
Total Sugars 535.80g
Protein 40.00g	80%

Vitamin D 169IU	845%
Calcium 449mg	35%
Iron 11mg	61%
Potassium 1138mg	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.

Source of Calories

Fat: 41.4%

Protein: 2.8%

Carbs: 55.9%