Try these fabulous Little Debbie Gluten-Free Oatmeal Cream Pie Cookies! These sandwich cookies are packed with oats and have a fluffy, creamy filling. They are super tasty and just the right mix of chewy and creamy. These classic Oatmeal Cream Pie Cookies are better than anything that comes in a box!
I am probably showing my age here, but I'll admit it: I grew up loving all the Little Debbie snacks. I had them all, and my absolute favorites were the Little Debbie oatmeal cream pies. Those soft cookies with the fluffy filling were just a melt-in-your-mouth delight.
I've been gluten-free for years, so the boxed ones are a no-go. But let's be honest, those iconic cookies are still super tasty. That's why I decided to make a gluten-free version. Who wants to miss out on such deliciousness, right?
More gluten-free cookies you will love - gluten-free oatmeal raisin cookies, gluten-free molasses cookies, and my most popular gluten-free chocolate chip cookies.
Jump to:
- Are Oatmeal Cream Pies Gluten-Free?
- It Starts with the Oats
- Ingredients
- Making Oat Flour
- A Note on Baking Powder
- How to Make Gluten-Free Oatmeal Cream Pies?
- Pro-Tips for the Best Gluten-Free Little Debbies
- How to Store Oatmeal Cream Pies?
- Can You Freeze Oatmeal Cream Pies?
- More Gluten-Free Cookies You'll Love
- 📖 Recipe
Are Oatmeal Cream Pies Gluten-Free?
Imagine a classic oatmeal cream pie cookie – two soft, chewy cookies hugging a fluffy cream filling. Now, the store-bought Little Debbie ones have flour and aren't gluten-free. So, I decided to play with the recipe to create the perfect oatmeal cookie base because that's where all the deliciousness begins.
So how did I do it?
It Starts with the Oats
These are oatmeal cookies, but if you are gluten-free, you need to know that while oats are naturally gluten-free, the processing can contaminate them and make them gluten-free. I always look for certified gluten-free oats. If you do not see gluten-free on the bag, they are likely contaminated in the packaging process, and I would not recommend them. Also, this recipe uses old-fashioned rolled oats, not quick oats.
Ingredients
These cookies have more than oats, so let's gather what you'll need to make these little sandwich delights!
For the Cookies:
- Butter: Use unsalted butter. It gives cookies their taste. It keeps them soft and juicy and makes them taste great. For easier mixing with the sugar, let it soften a bit.
- Dark Brown Sugar: It gives a robust and toasted taste. It's like the special element that makes your treats taste even better.
- Sugar: Makes the taste in cookies balanced, making them just right.
- Molasses or Honey: Enhances sweetness with a hint of richness.
- Eggs: They give it shape and wetness, which makes the texture just right. Crack them one at a time and then mix them in to get the best results.
- Vanilla: Infuses a warm, aromatic flavor.
- Baking Soda: Fresh baking soda is always best. If baking soda has been open for more than six months, it doesn't work as well.
- Baking Powder: Adds lightness to the cookies.
- Salt: Enhances overall flavor.
- Cinnamon: Adds a warm and comforting spice.
- Nutmeg: That little bit of nuttiness makes the cookies taste better. It's better to use less than more.
- Gluten-free Old Fashion Oats: Adds texture and hearty oat flavor.
- Gluten-free Oat Flour: Homemade and gluten-free, serving as a key ingredient. I have included details below on how to make it.
- Arrowroot Starch: Give cookies a great texture. It works with gluten-free oat flour to make cookies that are just the right amount of chewy and soft.
For the Filling:
- Unflavored Gelatin: It is like the glue in your filling. It makes your treat perfect by helping it set and keep its shape.
- Water: Used with gelatin to create a smooth texture.
- Sugar: Sweetens and balances the filling.
- Butter or Shortening: Adds creaminess and structure to the filling.
- Powdered Sugar: Powdered sugar is often made from sugar and corn starch. I cannot handle corn, so I love Wholesome Sweet powdered sugar. It's made with tapioca starch and is gluten-free.
Making Oat Flour
This might sound like a complicated process, but really, all we are doing is taking some of those gluten-free rolled oats and pulsing them in a food processor or blender until they resemble a finer consistency. Does it have to be perfect? Nope, but this helps the oats bind together more, making that perfectly soft and chewy cookie texture we are looking for.
If you don't want to make it, you can easily buy it; make sure it's gluten-free.
A Note on Baking Powder
While this recipe uses gluten-free grains, I think it's important to note that not all baking powders are. Many use grains like cornstarch when made, so you might have an issue if you are intolerant. I like to make my baking powder, so I know it does not contain anything. You can, too; it's really easy with super simple ingredients.
Ingredients:
- Baking Soda
- Cream of Tartar - Adding this helps to get the baking powder its leavening properties, giving the baked goods their rise.
- Arrowroot Starch - I prefer Arrowroot, but you can also use tapioca starch here.
Directions:
- Mix 4 Tablespoon Cream of Tartar with 2 Tablespoon of Baking Soda and 2 Tablespoon of Arrowroot starch.
- Store it in an air-tight container.
- Use it in a 1:1 ratio, just like you would a store-bought baking powder.
You can also easily double the recipe to keep it on hand.
How to Make Gluten-Free Oatmeal Cream Pies?
There are a few steps to make the copycat Little Debbie Gluten-free oatmeal cream pies, but I assure you, they are worth it. We will make the soft and chewy oatmeal cookies and the creamy marshmallow-y buttercream filling and then assemble the oatmeal sandwich cookies.
Make the Cookies
- Make the oat flour.
- Combine the oat flour with the remaining dry ingredients and mix them.
- In another bowl, cream the butter and sugars until it is fluffy. You can use a stand mixer or a hand mixer for it.
- Add the eggs, vanilla, and molasses/honey until combined.
- Mix the dry ingredients with the wet ingredients.
- Scoop the dough into balls and let it chill in the fridge for about an hour until it is cold.
- Place the cookies about three inches apart on a baking sheet and bake in a preheated 350-degree oven for about 8-12 minutes, depending on size. The cookies will have flattened out and have slightly crispy edges.
- Once the cookies are baked, rest on the tray for about ten minutes before transferring them to a cooling rack.
- Repeat with the remaining dough.
Make the Filling
While the cookies cool, you will want to make the filling. It takes some hands-on work, but it's delicious.
- Bloom the gelatin and the cold water in a small bowl.
- While the gelatin is blooming, combine the remaining water and sugar in a saucepan over medium heat until the sugar is completely dissolved.
- Whisk the bloomed gelatin into the sugar and water mixture until completely dissolved.
- Pour the mixture into the bowl of a stand mixer (or use a hand mixer) and beat it on high until stiff peaks are formed.
- Once you have stiff peaks, add the butter and mix until it's incorporated. Slowly add the powdered sugar to the mixture.
- Let the filling cool slightly if it's still soft before assembling the cookies.
Make the Oatmeal Cream Pies
It's not an oatmeal cream pie until the fluffy filling is sandwiched between two cookies. So let's do that!
- Spoon about a tablespoon (depending on your cookies' size) into the middle of one cookie.
- Sandwich another cookie on top of the filling and gently press down.
- Now enjoy them!
Pro-Tips for the Best Gluten-Free Little Debbies
Chill the dough - Oatmeal cookies spread, but I find that making sure the dough is chilled and baked from cold helps make them fluffier.
Allow the Cookies to Cool - Oatmeal cookies are soft, so letting them settle and cool for about ten minutes before removing them from the pan will help keep them from breaking.
Filling the Cookies - This filling cools and solidifies. I like it to be ever so slightly warm (and not fully set) before adding them to the cookies. This helps to let the filling squish ideally between the cookies before setting.
Do Not Overstuff - Well, that's up to you, but I always put the filling in the middle of the cookie, leaving space around for it to spread as the cookies sandwich together.
How to Store Oatmeal Cream Pies?
These oatmeal cookie sandwiches will last about five days when stored at room temperature in a container. If you want them longer, I suggest placing them in the fridge for up to 2 weeks. When you want to eat them, just let them sit at room temperature for a few minutes to soften back up.
Can You Freeze Oatmeal Cream Pies?
Oatmeal cookies freeze well. If you want to freeze these, I suggest freezing your dough in balls and baking them as you want. You can freeze the already-baked cookies and then make the filling when ready to make them fully into oatmeal cream pies.
You could freeze them put together, but I think these freeze best without the filling.
These cookies have the best texture when they are enjoyed at room temperature.
More Gluten-Free Cookies You'll Love
📖 Recipe
Better than Little Debbie Gluten-free Oatmeal Cream Pie Cookies
Ingredients
For the Cookies:
- ¾ cup Unsalted Butter softened, for dairy-free use Earth Balance
- ¾ cup Dark Brown Sugar
- ½ cup Sugar
- 2 tablespoon Molasses or Honey
- 2 Eggs Large
- 1 teaspoon Vanilla
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- ½ teaspoon Salt
- ½ teaspoon Cinnamon
- ¼ teaspoon Nutmeg
- 2 ½ cup Gluten-free Old Fashion Oats
- 1 ¼ cup Gluten-free Oat Flour see notes
- ¾ cup Arrowroot Starch
For the Cream Filling:
- 3 tablespoon Unflavored Gelatin
- ⅓ + ½ cup Water divided
- ½ cup Sugar
- ¼ cup Butter or Shortening, for dairy-free use shortening or Earth Balance
- 4 cup Powdered Sugar
Instructions
For the Cookies
- Cream the butter, brown sugar, sugar, and honey or molasses together until the mixture is light and fluffy.
- Add in the eggs and vanilla and mix until combined.
- Sift together the dry ingredients (old-fashioned oats, oat flour, arrowroot starch, cinnamon, nutmeg, salt, baking soda, and baking powder) in a bowl and then fold them into the batter.
- Cover and place the cookie dough into the fridge and let it chill before you bake them. This helps to keep the cookies in their shape without spreading out as much. You want the dough COLD. I prefer it chill about an hour.
- Preheat the oven to 350 degrees.
- Spoon the cookie dough into balls and place them 3 inches apart. These cookies do spread out, so make sure you give them some room. I usually use ½-1 tablespoon of dough per cookie, so they don't get overly big and are easier to handle.
- Bake the cookies for 8-12 minutes, depending on your oven. You want the cookies to look flattened out and slightly golden.
- Remove the cookies from the oven and LET THEM REST at least 10 minutes on the tray. They will still be soft at this point, so it is easier to let them chill before transferring them to a cooling rack.
- Repeat with remaining dough.
For the Cream Filling
- Combine the gelatin and the ⅓ cup water and mix till the gelatin starts to bloom.
- In a small saucepan, add the ½ cup of water and the sugar and warm it over medium heat until the sugar is completely dissolved.
- Whisk in the bloomed gelatin until it is combined and then let the mixture sit and chill for about 5 minutes.
- Transfer the mixture to a stand mixer and mix on high until stiff peaks are formed.
- Once you have stiff peaks, add the butter to the mixture and mix until combined.
- Slowly mix in the powdered sugar a little bit at a time and mix until it is all combined.
- Let the mixture rest while the cookies are cooling.
To Make the Oatmeal Cream Pies
- Carefully spoon some of the mixture on top of a cookie and then sandwich another one on top, gently pressing down.
- Let the cookies rest and then enjoy!
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