Gluten-Free Oatmeal Cream Pies

5 from 5 votes

Gluten-free oatmeal cream pies are full of rich caramel buttercream frosting sandwiched between two soft, chewy oatmeal cookies.

Prep Time10

Cook Time20

Cooling and Frosting Time30

Total Time1

Course: Dessert, Snack

Cuisine: American

Keyword: Buttercream, buttercream frosting, caramel, cookie sandwiches, gluten free oatmeal cookies, gluten-free oatmeal cream pies, oatmeal cookies, salted caramel

Servings:

Calories: 603kcal

Author: Nicole Kendrick

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.

Video

Notes

Storage

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.

Tips

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.

Nutrition