GLUTEN FREE OATMEAL CREME PIES COPYCAT RECIPE

One of my all-time favorite pre-packaged desserts are Little Debbie Oatmeal Creme Pies. I bought a package for my kids the other day and had a craving, so I set out to create my own gluten free version. These gluten free oatmeal creme pies may even taste better than the originals! You’ll love these chewy oatmeal cookies with delicious buttercream icing in the middle.

I used to love this Little Debbie cookies when I was a kid. In fact, my grandma made her own version of these classic snacks just for me — she called them Little Emmies! These gluten free oatmeal creme pies not only taste delicious, they’re also pretty easy to make!

Start by combining your wet ingredients, including softened butter, shortening, molasses, vanilla, and eggs, with your white and brown sugars. Simply beat all of the ingredients together until they’re combined.

In a separate bowl, combine your dry ingredients — gluten free baking flour, salt, baking soda, and cinnamon. They key to making these gluten free oatmeal creme pies taste just like the real thing is choosing the right gluten free flour. I suggest Bob’s Red Mill 1-to-1 baking flour. It’s the best flour for gluten free baking, in my opinion!

After you have whisked all of your dry ingredients together, add them to the wet ingredients and mix until everything is combined. I just used my hand mixer to combine all the ingredients, but a stand mixer would work well too!

The final step to making the cookies for your gluten free oatmeal creme pies is to add the oats. Your dough will probably be pretty thick at this point, so I found it was best to fold in the oats using a spoon instead of my hand mixer. Your stand mixer will probably be able to handle the thick dough, though. You would probably be fine adding in the oats and mixing everything in your mixer.

Using a cookie scoop or spoon, place tablespoon size balls of dough on a parchment paper lined cookie sheet and bake at 375 degrees for 12 to 15 minutes. While your cookies are baking, make your filling. I made basic vanilla buttercream for my filling. To make it, beat butter and vanilla until fluffy, then alternate adding powdered sugar and milk until you reach the desired consistency.

Make sure your cookies are completely cooled, then add the icing to the middle. If the cookies aren’t cool, the icing will melt and your sandwiches will fall apart! We definitely don’t want that to happen!

And that’s it! Just a few simple steps to making your own gluten free oatmeal creme pies. These delicious cookies are perfect for so many occasions! Whether you simply enjoy them as an everyday snack or make them for a gluten free Christmas treat, you can eat these yummy gluten free oatmeal creme pies any time of year. 

Gluten Free Oatmeal Creme Pies

This gluten free oatmeal creme pie recipe is a delicious alternative to the classic Little Betty snack. You won't believe how good these gluten free oatmeal creme pies are -- they taste even better than the original!

Prep Time15 mins

Cook Time12 mins

Servings: 15 cookies

Ingredients

For the Cookies

• 1/2 cup butter one stick, softened
• 1/2 cup shortening
• 3/4 cup brown sugar
• 1/2 cup white sugar
• 1 tablespoon molasses
• 2 eggs
• 1 1/2 cups gluten free baking flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 1/2 cups gluten free quick oats

For the Filling

• 1/2 cup butter one stick, softened
• 1 teaspoon vanilla
• 6 cups powdered sugar
• 6 tablespoons milk

Instructions

• Preheat oven to 375 degrees Fahrenheit.
• Cream butter, shortening and vanilla until fluffy.
• Add sugars, molasses, and eggs and mix until combined
• In a separate bowl, combine four, salt, baking soda, and cinnamon.
• Add to butter mixture and beat until combined.
• Stir in oats.
• Place tablespoon size balls of dough on parchment paper lined cookie sheet.
• Bake for 12 to 15 minutes or until edges are brown but middles are still soft.
• To make the filling, cream butter and vanilla until fluffy. Add powdered sugar and milk alternating one cup sugar and one tablespoon milk until icing reaches desired consistency.
• Pipe icing onto middle of cooled cookie and top with another cookie.
• Store in an airtight container or freeze for future use.

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