These gluten-free oatmeal cream pies are my homemade take on the classic soft oatmeal sandwich cookies many of us grew up with — but made with real ingredients and a texture that’s actually soft and chewy.
Two tender oatmeal cookies wrapped around a light vanilla cream filling give you that familiar snack-cake flavor without the long ingredient list. They’re simple, cozy, and perfect for lunchboxes, after-school treats, or anytime you want something sweet and nostalgic.
Make sure to check out my homemade (refined sugar free) marshmallow fluff recipe to use for the filling!
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“Oh my gosh! Those oatmeal cream pies are so much better than what I remember the prepackaged ones being! There is no way they are gluten free!! Our daughter loves them and I love what’s in them.”
Ingredients
Please see recipe card at the bottom of this post for the full recipe details.
1. Gluten-Free One-to-One Flour
A high-quality gluten-free one to-one flour blend provides structure while keeping the cookies in tact, not crumbly. I prefer Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour for this recipe because it produces consistent results and bakes evenly. Be sure to use a one-to-one blend that already contains xanthan gum.
2. Gluten Free Oats
When using oats in any gluten-free recipe it is especially important to check that the oats are certified gluten-free. If you are sensitive to oats, it’s important to try out different brands and see which brand works best with your body. I don’t use oats often in recipes, but it was impossible to avoid in this one for the iconic oatmeal cookie that we all know and love. Bob’s Red Mill Gluten-Free Oats are usually the ones I grab for this recipe.
3. Maple Sugar
Maple sugar adds sweetness with a subtle caramel note that pairs beautifully with the oatmeal cookie. Using maple sugar instead of refined white sugar keeps the flavor warm and well-balanced.
4. Baking Soda
Baking soda acts as a leavening agent that creates a soft, slightly fluffy and chewy texture. Be mindful of which baking soda you use as many contain unnecessary ingredients. I prefer to use this brand.
5. Salt
A small amount of salt balances the sweetness and enhances the cookie. Don’t skip it—it makes a noticeable difference.
6. Spices
This recipe calls for cinnamon and clove and both are important for shaping the flavor profile and balancing out the molasses flavor.
8. Blackstrap Molasses
Blackstrap molasses is used for a deep, caramel-like flavor. Its flavor is crucial for shaping the flavor profile of the dough.
9. Vanilla Extract
Vanilla extract rounds out the chocolate flavor and adds warmth. Use a pure vanilla extract for the best results.
10. Eggs
I’m a big fan of supporting local farmers and using farm fresh eggs. It’s also important if you’re navigating more anti-inflammatory foods to source pasture raised, non GMO, corn and soy free eggs. If you need to be egg free, my favorite egg replacer is Bob’s Red Mill Egg Replacer. I’ve used it within this recipe and it came out amazing!
11. Butter
Butter adds richness and helps create a crisp yet tender texture in the cookie. Using a high-fat butter like Kerrygold works especially well here. If you need a dairy-free option, you can substitute a dairy-free butter alternative without issue.
See my dairy-free homemade butter recipe here.
12. Marshmallow Creme
Marshmallow Creme creates the perfect texture for the iconic cream filling. Wanting to make it homemade? Check out my recipe. Need a ready-to-go option? This is my favorite.
13. Powdered Sugar
Powdered sugar (also called confectioners sugar) creates smooth, fluffy frostings, glazes, and fillings with that classic melt-in-your-mouth texture. For the cleanest option, look for organic or tapioca-based versions without cornstarch, or blend your own at home for a simple, from-scratch swap that keeps ingredients wholesome and allergy-friendly.
14. Vanilla Extract
Vanilla extract rounds out the oat flavor and adds warmth. Use a pure vanilla extract for the best results.
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What Are Other’s Saying?
Making the Oatmeal Cream Pies
When baking the cookies, be sure to space the dough balls out so that the cookies can spread.
1. Space Apart & Bake Cookies
2. Let Cool
3. Pipe Icing
4. Iconic Pull Apart
Once the cookies are iced, enjoy them immediately or store in the refrigerator/freezer until ready to use. Scroll down to see storage notes.
Gluten-Free Oatmeal Cream Pies
Ingredients
Oatmeal Cookie
- 1 ½ cups Gluten Free One to One Flour
- 3 cups Gluten Free Oats
- 1 ½ cups Maple Sugar
- 1 tsp Baking Soda
- ½ tsp Salt
- 1 tsp Cinnamon
- ¼ tsp Ground Cloves
- 1 ¼ cups Butter Softened
- 2 tsp Vanilla Extract
- 1 TBSP Black Strap Mollasses
- 1 Egg
Marshmallow Filling
- 1 cup Powdered Sugar
- 1/2 cup Butter Softened
- 7 oz Marshmallow Creme
- 1 tsp Vanilla Extract
Instructions
- Preheat oven to 375°F.
- Cream the softened butter and maple sugar together until smooth.
- Mix in dry ingredients (except for oats) until well combined.
- Mix in the wet ingredients (except for the egg) until well combined.
- Gently mix in egg and once well incorporated, mix in the oats until a cohesive dough is formed.
- Using a large scoop, scoop individual cookies onto a lined cookie tray with a generous amount of space between them. Scooping 6 large cookies per tray or 8 slightly smaller cookies are great options to choose from depending on desired sizing for the cookies.
- Bake cookies for 10 minutes (until edges are golden brown)
- Allow cookies a few minutes to cool, as they will be soft and can easily break.
- Once cooled a bit, move them to a cookie rack to finish setting.
- Mix together the cream filling by combining all ingredients.
- Pipe the icing onto one cookie and sandwich it together using a second cookie. Repeat until all cookies are filled & enjoy!
Recipe Tips
The dough for the oatmeal cream pie cookie is sticky. To help combat that, spray or spread a thin layer of cooking oil over the cookie scoop to help the dough not stick.
Be sure to space the cookie balls out prior to cooking. They will spread.
If the cookie spreads unevenly, take a mason jar lid ring or a circle cookie cutter and gently shape the cookie into a circle with a circular swirling motion.
Storage/Freezing Options:
- Storage:
- Refrigerate: The cookies (filled or unfilled) can be stored in an airtight container in the fridge for up to a week. The sandwich filling can be stored for a week as well in an air tight container.
- Freezer: The cookies store wonderfully in the freezer in an airtight container as cookies and/or the cookie sandwiches once finished for up to 6 months of storage.
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