Gluten Free Oatmeal Creme Pies (Printable)
Chewy gluten-free oatmeal cookies filled with creamy vanilla creme—nostalgic sandwich treats.
# Ingredient List:
→ 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
# Steps:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the gluten-free oats, flour blend, baking soda, baking powder, cinnamon, and sea salt. Set aside.
03 - In a large bowl, beat the softened butter with coconut sugar and granulated sugar using an electric mixer until light and fluffy, approximately 2 to 3 minutes. Add the egg and 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 dough in roughly 1-tablespoon portions onto the prepared baking sheets, spacing each mound 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 cookies to rest on the baking sheets for 5 minutes, then transfer to a wire 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 sea salt until the filling is smooth and creamy.
08 - Once the cookies have cooled completely, spread or pipe a generous layer of 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 the remaining cookies and filling.
# Expert Advice:
01 -
- The filling tastes like vanilla bean ice cream had a baby with buttercream, and it pipes like a dream.
- Nobody ever guesses these are gluten free because the texture is perfectly chewy with crisp edges.
02 -
- Patience is everything when cooling these cookies. Even slightly warm cookies will melt the filling and cause your sandwiches to slide apart.
- I once forgot to sift the powdered sugar and spent the entire batch feeling grainy crystals between my teeth. That one extra minute of sifting changes everything.
03 -
- Use a cookie scoop to portion the dough so every pie is the same size and bakes evenly. Uniform cookies mean evenly structured sandwiches.
- A tiny splash of maple syrup in the filling transforms the flavor from classic to extraordinary without anyone being able to identify exactly what changed.