Gluten Free Oatmeal Creme Pies (Printable version)
Soft, chewy gluten-free oatmeal cookies filled with creamy vanilla—nostalgic sandwich treats, makes 10.
# What You’ll 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 Make It:
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. Set aside.
03 - In a large bowl, beat the softened unsalted butter, coconut sugar, and granulated sugar together using an electric mixer until the mixture becomes light and fluffy, approximately 2 to 3 minutes. Add the egg and pure vanilla extract, beating until fully incorporated.
04 - Gradually add the dry ingredient mixture to the creamed butter mixture, mixing on low speed until just combined. Avoid overmixing to keep the cookies tender.
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 and the centers appear set. Allow the 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, pure 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. Place a second cookie flat-side down on top to form a sandwich. Repeat with all remaining cookies and filling.
# Expert tips:
01 -
- That soft, chewy texture you remember from childhood vending machine treats, completely reimagined without gluten.
- The vanilla creme filling is almost better than anything packaged, and you control exactly what goes in it.
02 -
- Do not assemble these while the cookies are even slightly warm, the filling will melt into a puddle and slide right off.
- Chilling the creme filling for 15 minutes before spreading gives you a firmer, more cooperative texture that holds the sandwiches together beautifully.
03 -
- Use a cookie scoop for uniform portions so every sandwich pie matches and bakes evenly.
- Piping the filling with a zip-top bag and a snipped corner looks more polished than spreading and takes half the time.