Better than Little Debbie Gluten-free Oatmeal Cream Pie Cookies
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!
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!
Notes
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 combine more, making that perfectly soft and chewy cookie texture we are looking for.
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 slightly warm (and not fully set) before adding them to the cookies. This helps to let the filling squish perfectly between the cookies before setting.
Do Not Overstuff – I always put the filling in the middle of the cookie, leaving space for it to spread as the cookies sandwich together.
Nutrition
Calories: 463kcalCarbohydrates: 80gProtein: 5gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 54mgSodium: 224mgPotassium: 154mgFiber: 2gSugar: 58gVitamin A: 410IUVitamin C: 0.003mgCalcium: 55mgIron: 1mg
Tried this recipe?Let us know how it was!