Gluten-free oatmeal cream pies are the perfect copycat version of your childhood favorite. This oatmeal cookie sandwich recipe has a sweet and salty caramel buttercream frosting sandwiched between two soft, chewy oatmeal cookies. Yum!
Who needs Little Debbie when you can have these homemade oatmeal cream pies. If you love sandwich cookies, then these will be your new favorite. That rich, creamy buttercream frosting sandwiched between two soft, chewy cookies is something you just can't say no to. They're a hand-held dessert that everyone loves.
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Gluten-Free Oatmeal Cream Pies Video
Why You'll Love This Oatmeal Cookie Sandwich
- Soft and Chewy: The texture of these oatmeal cookies is super soft and chewy.
- Rich Frosting: The filling is made with a rich, decadent caramel buttercream frosting.
- Amazing Flavor: The sweet flavor and deep vanilla accent in the oatmeal cookies pair perfectly with the sweet and salty buttercream filling.
- Easy: Easy to make, containing no artificial ingredients and with ingredients that you probably already have in your pantry.
- Versatile: The flavor of these cookies is perfect for any event, from holidays to baby showers, weeknight desserts, and everything in between.
Ingredients
- Gluten-Free Old-Fashioned Oats: Old-fashioned oats give the cookies an extra chewy texture.
- Gluten-Free Flour: I use Bob's Red Mill 1:1 gluten-free flour. I find it gives baked goods the best texture.
- Softened Butter: Softened butter adds fat and richness to the cookies and is the base for my super-rich buttercream frosting. Dairy free butter works also.
- Cinnamon: Cinnamon is a classic flavor pairing for oats.
- Vanilla Bean Paste: Vanilla bean paste adds a deeper, richer vanilla flavor to the cookies. I prefer Singing Dog vanilla bean paste for its superior vanilla flavor and quality.
- Vanilla Extract: I use Singing Dog vanilla extract in the cookies for a prominent vanilla flavor and the highest possible quality.
See the recipe card at the end of the post for a full list of ingredients and their exact amounts.
Flavor Variations
- Buttercream Frosting: Use your favorite kind of buttercream for these cookies. Plain, chocolate, or even Nutella buttercream all work well with these cookies.
- Cookies: Try pairing any of your favorite cookies with this frosting to make all kinds of sandwich cookies.
- Vanilla Extract: Vanilla extract will work for the cookies if you don't have vanilla bean paste.
How to Make Gluten-Free Oatmeal Cream Pies
For the Cookies
1: Pulse the oats into small pieces, T but not a powder. Then, combine them with the remaining dry ingredients and whisk well.
2: Beat the butter and sugar until creamy. Then, add the remaining wet ingredients and mix again.
3: Mix the dry and wet ingredients until combined.
4: Scoop out large cookie dough balls and place them 2 inches apart on a prepared baking sheet.
5: Bake until the edges are brown, but the centers are undone.
6: Remove the cookies from the oven, swirl a large cookie cutter around them to form them into perfect circles, and let them cool on the baking sheet for a few more minutes to finish cooking.
7: Transfer the cookies to a wire cooling rack and cool completely.
For the Salted Caramel Buttercream
1: Whip the butter until creamy.
2: Add half the powdered sugar and mix until almost combined.
3: Add the salt and vanilla and mix again.
4: Add the remaining ingredients and mix until fluffy. Adjust with almond milk if the frosting is too thick.
Assembly
1: Place half the cookies wrong side up on a plate.
2: Pipe frosting over the top.
3: Add the other half of the cookies to the frosting to create sandwich cookies.
Hint
Be sure to scrape down your bowl between mixing in the different ingredients to ensure everything is fully combined.
Storage
Store these oatmeal cookie sandwiches in an air-tight container for up to 4 days at room temperature. For longer storage, refrigerate them in an air-tight container for up to 5 days.
What to Serve with Gluten-Free Oatmeal Cream Pies
Serve these oatmeal cookie sandwiches with your other sweet hand-held desserts like my gluten-free strawberry shortcake, white chocolate Reese's brownies, or gluten-free donuts.
The classic flavors of oatmeal cookies and buttercream frosting in these cookies also make them a versatile dessert. Enjoy them as a sweet ending to dinner with recipes like shrimp and chicken fried rice, gluten-free chicken piccata, or chicken parm casserole.
Tips
- If you forget to soften your butter, place the wrapped stick in the microwave on the soften setting on 20 second intervals.
- Be sure to remove the cookies as soon as the edges begin to brown. Carry-over cooking time will bake them to perfection and keep them soft and chewy.
- To easily shape your cookies into perfect circles, swirl a cookie cutter a bit larger than the cookies around each cookie while they're still hot.
- Be sure your cookies are fully cooled before frosting them, or the frosting will melt and slide off of them.
- A piping bag is the easiest way to add and even layer of frosting filling.
Frequently Asked Questions
1:1 means that the flour can be used as a replacement for regular flour in a 1 to 1 ratio. There's no need for measuring or adding other ingredients because they're already in the flour.
Use a round cookie or biscuit cutter just a little larger than your cookies. As soon as the cookies come out of the oven, place the cookie cutter around them and swirl it to gently make the cookies perfectly round.
You can use the same motion with a glass or coffee mug, as well.
Absolutely not. Regular all-purpose flour works perfectly, as well.
No. You can use regular milk.
No. While oats are naturally gluten-free, not all oats are uncontaminated or processed in gluten-free facilities. Be sure to purchase certified gluten free oats.
Oats are naturally gluten-free. However, they can be contaminated with gluten if they're processed on machinery that comes into contact with grains that contain gluten. Gluten-free oats are processed in facilities that are certified gluten-free.
Related
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📖 Recipe
Gluten-Free Oatmeal Cream Pies
Equipment
Ingredients
Gluten-Free Oatmeal Cookies
- 1 stick butter softened
- 1 egg room temperature
- ¼ cup sugar
- ½ cup Bob's Red Mill 1:1 gluten-free flour
- ⅓ cup Bob's Red Mill 1:1 gluten-free flour
- 1 ½ cups old-fashioned gluten-free oats
- ¼ tsp salt
- ¼ tsp baking soda
- ½ teaspoon cinnamon
- 1 teaspoon Singing Dog vanilla extract
- 1 tsp Singing Dog vanilla bean paste
- ½ cup brown sugar
- 2 tablespoon brown sugar
- 2 teaspoon brown sugar
- ¾ tablespoon honey
Salted Caramel Buttercream Frosting
- 1 stick butter softened
- 2 tablespoon sea salt caramel sauce
- 1 pinch salt
- 1 ½ cups powdered sugar
- ¾ teaspoon Singing Dog vanilla extract
- 2 teaspoon almond milk
Instructions
For the Cookies
- Preheat the oven to 350 degrees and line two baking sheets with parchment paper. Set aside.
- Pulse the oats in a food processor until broken down into small pieces but not quite powder.
- Whisk the flour, cinnamon, salt, and baking soda in a medium bowl. Then, add the oats and whisk again.
- In a mixer with the paddle attachment, beat the butter and both sugars until creamy. Scrape down the bowl.
- Add the honey, egg, and vanilla bean paste and mix for about 20 seconds until combined. Scrape down the sides and mix again.
- Add the dry ingredients to the mixer and mix on low for 20 seconds. Then, increase the speed to medium and mix until combined.
- Using a 2-tablespoon cookie scoop, scoop out even dough balls and place them 2 inches apart on the prepared baking sheets.
- Bake the cookies for 10 to 12 minutes until the edges begin to brown, but the centers are still undone.
- Remove the cookies from the oven and immediately place a cookie cutter a bit larger than the cookies over a cookie. Swirl in a circular motion to make the cookie perfectly circular. Repeat for the other cookies.
- Cool the cookies on the baking sheet for 5 minutes. Then, transfer them to a wire cooling rack to cool completely.
For the Frosting
- In a stand mixer with the paddle attachment, beat the butter until creamy.
- Add half the powdered sugar and mix on low until almost combined. Then, add the salt and vanilla and mix again.
- Add the remaining powdered sugar, sea salt, and caramel sauce and mix on low until incorporated. Then, increase the speed to medium-high and mix until creamy.
- Adjust with 1 teaspoon of almond milk if the frosting is too thick. Add more almond milk as needed to achieve your desired texture.
Assembly
- Place half the cookies wrong side up on a clean work surface.
- Use a piping bag to add an even layer of buttercream over the tops of the cookies.
- Add the other half of the cookies to the frosted cookies to make cookie sandwiches.
Notes
- Store at room temperature for up to 4 days in an airtight container.
- Refrigerate in an airtight container for up to 5 days.
- Wrap individual cookies in plastic wrap and freeze for up to 2 months in an airtight, freezer-safe container.
- Bring to room temperature before serving.
- Your butter should be softened, but not warm or partially melted.
- A piping bag is easiest to use and creates a prettier presentation, but you can use a knife or spoon in a pinch.
- Mix your oatmeal cookie dough until just combined to avoid tough cookies.
- Your cookies will be a touch raw in the center when you remove them. That's okay. Carryover cooking time finishes them off.
JC says
These were absolutely delicious -- I loved the buttercream frosting!
NKendrick says
YAY! So happy to hear!
Lori Huhn says
im not seeing the salted caramel buttercream
Nicole Kendrick says
The Salted Buttercream that you're looking for is in the salted caramel cookie sandwich recipe!
Juyali says
Classic childhood treat, but without the gluten. 🙂
The salted caramel buttercream frosting was a delicious surprise.
NKendrick says
Thank you so much, glad you enjoyed!
Oscar says
I made gluten-free oatmeal cream pies, and they were a hit! Soft, chewy oatmeal cookies filled with luscious caramel buttercream frosting made them irresistible.
Adriana says
This worked exactly as written, thanks!
Nora says
My family loved this and we are going to make them again and again! So good!