Gluten Free Oatmeal Creme Pies (Print)
Soft, chewy gluten-free oatmeal cookies with creamy vanilla filling—nostalgic, handheld dessert.
# What You’ll Need:
→ Oatmeal Cookies
01 - 1 cup gluten-free old-fashioned rolled oats
02 - 3/4 cup gluten-free all-purpose flour blend
03 - 1/3 cup coconut sugar or light brown sugar
04 - 1/3 cup granulated sugar
05 - 1/2 teaspoon baking soda
06 - 1/2 teaspoon baking powder
07 - 1/4 teaspoon ground cinnamon
08 - 1/2 teaspoon fine sea salt
09 - 1/2 cup unsalted butter, softened
10 - 1 large egg
11 - 1 teaspoon pure vanilla extract
→ Vanilla Creme Filling
12 - 1/2 cup unsalted butter, softened
13 - 1 cup powdered sugar, sifted
14 - 2 tablespoons heavy cream or milk
15 - 1 teaspoon pure vanilla extract
16 - Pinch of fine sea salt
# How To Make:
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 until evenly distributed.
03 - In a large bowl, beat the softened butter, coconut sugar, and granulated sugar with an electric mixer until pale and fluffy, approximately 2 to 3 minutes. Add the egg and vanilla extract, continuing to mix until fully incorporated.
04 - Gradually add the dry ingredient mixture to the creamed butter mixture, folding gently until just combined. Avoid overmixing to keep the cookies tender.
05 - Scoop rounded tablespoons of dough 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 set and lightly golden. Allow cookies to rest on the baking sheets for 5 minutes before transferring 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 fine sea 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 Tips:
01 -
- The cookie texture is dead-on: soft centers, slightly chewy edges, and that familiar oat warmth without any gluten.
- The creme filling whips up in about two minutes and tastes richer than anything from a package.
02 -
- Patience with cooling is everything. If the cookies are even slightly warm, the filling will melt into a messy puddle.
- Gluten-free flour blends vary wildly between brands. If your dough feels too sticky, chill it for 20 minutes before scooping.
03 -
- Use a cookie scoop for uniform portions so every sandwich pie is the same size and bakes evenly.
- Chill the assembled pies for 30 minutes before serving so the filling sets and the cookies soften into that classic pie texture.