Gluten-Free Oatmeal Cream Pies
These tasty treats were a staple in my middle school lunchbox and I was so sad when I had to go gluten-free and thought I'd miss them forever! Gone are the days when I have to miss my snacks, because now - I can always make another batch...and you can too - with much healthier ingredients!
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!