Gluten-Free Oatmeal Cream Pies (Dairy-Free)

What are Oatmeal Cream Pies?

Oatmeal cream pies are basically a copycat version of Little Debbie’s “oatmeal creme pies” – which consist of two soft oatmeal cookies stuffed with a fluffy and creamy filling.

Gluten-Free Oatmeal Cream Pies

Since the commercial version is made with oatmeal cookies made with wheat flour, the store-bought ones are not safe for Celiacs or those with gluten intolerances.

As such, I wanted to create a version that is both gluten-free and dairy-free, so even those on a gluten-free diet can enjoy these sweet treats!

Why This Recipe Works:

• Simple Ingredients: The ingredients required for these gluten-free dairy-free oatmeal cream pies are easily accessible at the local grocery stores (nothing fancy required!).
• Easy to Make: Preparing these oatmeal cookie sandwiches is a matter of baking these super easy oatmeal cookies, then whipping up the buttercream filling and assembling!
• Totally Gluten-Free & Dairy-Free: The best part is that this oatmeal cream pie recipe is 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy them without issues.

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for this gluten-free oatmeal cream pie recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

For the Oatmeal Cookies:

For the Copycat Little Debbie Oatmeal Creme Pies:

Recipe Notes + Substitutions

• Butter: I used unsalted dairy-free butter (vegan butter) to keep the recipe dairy-free. If you are not lactose-intolerant, go ahead and use regular butter instead.
• Brown sugar: I used light brown sugar, but you may also use dark brown sugar or coconut sugar if you prefer. If you are diabetic or insulin-resistant, I highly recommend using golden granulated monkfruit sweetener (a 1:1 brown sugar substitute that is zero glycemic index and will not raise your blood sugar).
• White Sugar: I used white sugar, but you may also use cane sugar if you prefer. If you are diabetic or insulin-resistant, I highly recommend using white granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).
• Eggs: Eggs help to bind the ingredients together, so make sure to add them in. If you are allergic to eggs, or would simply prefer to keep this recipe vegan, you may try using acquafaba or an egg-replacer instead. I personally have not made this recipe without eggs, so I don’t know how it would turn out. (If you do make these gluten-free oatmeal creme pies egg-free, please let me know how they go in the comments below, I’d love to know!)
• Vanilla Extract: Adding a bit of vanilla extract gives these cookie sandwiches are lovely flavor, so make sure to add it in!
• Gluten-Free Flour Blend: For best results, I recommend using a good-quality gluten-free all-purpose flour blend that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch). I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour). Alternatively, if you are not Celiac or gluten-intolerant, go ahead and use regular flour instead.
• Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours, and helps the ingredients to better bind together. If your gluten-free flour blend does not already include xanthan gum, make sure to add it in.
• Baking Soda: Baking soda is the only leavening agent in this gluten-free oatmeal cream pie recipe, so make sure to add it in. If you are gluten-free, make sure to use gluten-free baking soda.
• Ground Cinnamon: I like adding a pinch of ground cinnamon for a beautiful flavor. If you are not a fan of cinnamon, feel free to leave it out instead.
• Oats: You can use either quick oats or old-fashioned oats. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free oats (this is because while oats are naturally gluten-free, they are often processed in the same facilities as other gluten-containing grains and may have cross contamination unless specifically said to be gluten-free). If you are not Celiac or gluten-intolerant, go ahead and use regular rolled oats instead.
• Powdered Sugar: Powdered sugar, also known as confectioner’s sugar, is basically sugar that has been processed until it is a very very fine powder, and this consistency is required so that the sugar dissolves easily into the butter and you get a creamy buttercream filling. If you are diabetic or insulin-resistant, I highly recommend using powdered monkfruit sweetener (a 1:1 powdered sugar substitute that is zero glycemic index and will not raise your blood sugar).
• Unsweetened Almond Milk: I like using an unsweetened version of my homemade almond milk. You may also use other unsweetened dairy-free milk (such as cashew milk, rice milk, oat milk or coconut milk). Alternatively, if you are not lactose-intolerant, go ahead and use regular milk instead.

How to Make Gluten-Free Oatmeal Cream Pies (Step by Step):

1. Preheat and Line

Preheat the oven to 350F. and line two large cookie sheets with parchment paper.

2. Beat Butter and Sugars

In a large bowl with a hand-held mixer or electric mixer, mix together the unsalted dairy-free butter and sugars until the mixture is fluffy.

3. Add Eggs and Vanilla

Add in the eggs and vanilla extract and mix well.

4. Whisk Dry Ingredients

In a medium bowl, whisk together the gluten-free all-purpose flour, xanthan gum (if using), baking soda, cinnamon, and salt.

5. Combine Dry and Wet Ingredients

Slowly add the dry mixture to the wet mixture until just mixed.

6. Fold in Oats

Fold in the gluten-free oats and mix until well-combined.

7. Scoop Dough

Use a large cookie scoop (approx. 3 tablespoons per cookie) to scoop out the dough and place the dough on the tray.

You should get 18 cookies (bake 9 cookies per baking sheet).

8. Bake Until Golden

Place the two cookie sheets in the preheated oven and bake for approximately 15 minutes, alternating the trays halfway through, until they are golden brown but still soft.

Allow the cookies to cool completely before piping with cream filling.

9. Beat Butter

While the oatmeal cookies are cooling, prepare the buttercream filling.

In a medium bowl using a hand-held mixer or standing mixer, beat the unsalted dairy-free butter on high-speed for approximately 5 minutes.

10. Add Powdered Sugar, Vanilla and Milk

Turn down the speed and add in the powdered sugar until fully blended. Add in the vanilla extract and unsweetened almond milk and mix until combined.

Turn speed back to high and mix for approximately 5 minutes or until fluffy.

11. Assemble Oatmeal Cookie Sandwiches

Transfer the buttercream into a piping bag with a star tip and pipe the buttercream on the bottom of one oatmeal cookie and top the cream with another cookie.

12. Serve and Enjoy!

Eat these delicious oatmeal cream pies immediately and enjoy!

Dish by Dish Tips/Tricks

• Use Filling of Choice: If you rather not use a buttercream filling, go ahead and swap it out with any other filling of choice (such as marshmallow fluff filling or a peanut butter filling).
• No Piping Bag? If you don’t have a piping bag, you can simply transfer the filling into a small ziplock bag and cut off a small corner to pipe the buttercream.
• Make Smaller Cookies: If you prefer smaller oatmeal creme pies, you can use half the amount of cookie dough per cookie (1 1/2 tablespoons per cookie) instead. This will make 36 oatmeal cookies and 18 creme pies.

Recipe FAQs:

Gluten-Free Cookie Recipes to Bake:

Gluten-Free Desserts to Indulge In:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

Gluten-Free Oatmeal Cream Pies (Dairy-Free)

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• Author: Felicia Lim
• Total Time: 35 minutes
• Yield: 9 oatmeal cream pies 1x
• Diet: Gluten Free

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Description

These gluten-free oatmeal cream pies are the perfect sweet treat – rich buttercream filling sandwiched between two soft, chewy oatmeal cookies…yum! Totally dairy-free too, but no one would care!

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Ingredients

Units USM Scale 1x2x3x

For the Gluten-Free Oatmeal Cookies:

• 1 cup unsalted dairy-free butter, softened
• 3/4 cup brown sugar, packed
• 1/2 cup white sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups gluten-free all-purpose flour
• 1/4 teaspoon xanthan gum (omit if your gluten-free blend already includes it)
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 3 cups gluten-free quick-cooking oats or old-fashioned oats

For the Dairy-Free Buttercream Filling:

• 3/4 cup (1 1/2 sticks) unsalted dairy-free butter, softened
• 2 1/2 cups powdered sugar (confectioners’ sugar)
• 1 teaspoon vanilla extract
• 1 teaspoon unsweetened almond milk

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Instructions

1. Preheat and Line: Preheat the oven to 350F. and line two large cookie sheets with parchment paper.
2. Beat Butter and Sugars: In a large bowl with a hand-held mixer or electric mixer, mix together the unsalted dairy-free butter and sugars until the mixture is fluffy.
3. Add Eggs and Vanilla: Add in the eggs and vanilla extract and mix well.
4. Whisk Dry Ingredients: In a medium bowl, whisk together the gluten-free all-purpose flour, xanthan gum (if using), baking soda, cinnamon, and salt.
5. Combine Dry and Wet Ingredients to Form Cookie Dough: Slowly add the dry mixture to the wet mixture until just mixed. Add in the gluten-free oats and mix until well-combined.
6. Scoop Dough: Use a large cookie scoop (approx. 3 tablespoons per cookie) to scoop out the dough and place the dough on the tray. You should get 18 cookies (bake 9 cookies per baking sheet).
7. Bake Until Golden: Place the two cookie sheets in the preheated oven and bake for approximately 15 minutes, alternating the trays halfway through, until they are golden brown but still soft. Allow the cookies to cool completely before piping with cream filling.
8. Beat Butter: While the oatmeal cookies are cooling, prepare the buttercream filling. In a medium bowl using a hand-held mixer or standing mixer, beat the unsalted dairy-free butter on high-speed for approximately 5 minutes.
9. Add Powdered Sugar, Vanilla and Milk: Turn down the speed and add in the powdered sugar until fully blended. Add in the vanilla extract and unsweetened almond milk and mix until combined. Turn speed back to high and mix for approximately 5 minutes or until fluffy.
10. Assemble Oatmeal Cookie Sandwiches: Pipe the buttercream on the bottom of one oatmeal cookie and top the cream with another cookie.
11.  Serve and Enjoy: Eat the gluten-free oatmeal cream pies immediately and enjoy!

Notes

Butter: I used unsalted dairy-free butter (vegan butter) to keep the recipe dairy-free. If you are not lactose-intolerant, go ahead and use regular butter instead.

Brown sugar: I used light brown sugar, but you may also use dark brown sugar or coconut sugar if you prefer. If you are diabetic or insulin-resistant, I highly recommend using golden granulated monkfruit sweetener (a 1:1 brown sugar substitute that is zero glycemic index and will not raise your blood sugar).

White Sugar: I used white sugar, but you may also use cane sugar if you prefer. If you are diabetic or insulin-resistant, I highly recommend using white granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).

Eggs: Eggs help to bind the ingredients together, so make sure to add them in. If you are allergic to eggs, or would simply prefer to keep this recipe vegan, you may try using acquafaba or an egg-replacer instead. I personally have not made this recipe without eggs, so I don’t know how it would turn out. (If you do make these gluten-free oatmeal creme pies egg-free, please let me know how they go in the comments below, I’d love to know!)

Vanilla Extract: Adding a bit of vanilla extract gives these cookie sandwiches are lovely flavor, so make sure to add it in!

Gluten-Free Flour Blend: For best results, I recommend using a good-quality gluten-free all-purpose flour blend that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch). I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour). Alternatively, if you are not Celiac or gluten-intolerant, go ahead and use regular flour instead.

Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours, and helps the ingredients to better bind together. If your gluten-free flour blend does not already include xanthan gum, make sure to add it in.

Baking Soda: Baking soda is the only leavening agent in this gluten-free oatmeal cream pie recipe, so make sure to add it in. If you are gluten-free, make sure to use gluten-free baking soda.

Ground Cinnamon: I like adding a pinch of ground cinnamon for a beautiful flavor. If you are not a fan of cinnamon, feel free to leave it out instead.

Oats: You can use either quick oats or old-fashioned oats. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free oats (this is because while oats are naturally gluten-free, they are often processed in the same facilities as other gluten-containing grains and may have cross contamination unless specifically said to be gluten-free).

Powdered Sugar: Powdered sugar, also known as confectioner’s sugar, is basically sugar that has been processed until it is a very very fine powder, and this consistency is required so that the sugar dissolves easily into the butter and you get a creamy buttercream filling. If you are diabetic or insulin-resistant, I highly recommend using powdered monkfruit sweetener (a 1:1 powdered sugar substitute that is zero glycemic index and will not raise your blood sugar).

Unsweetened Almond Milk: I like using an unsweetened version of my homemade almond milk. You may also use other unsweetened dairy-free milk (such as cashew milk, rice milk, oat milk or coconut milk). Alternatively, if you are not lactose-intolerant, go ahead and use regular milk instead.

Eat Immediately or Assemble Before Eating: I recommend serving and enjoying these gluten-free oatmeal cream pies immediately once made, or if you plan to serve them later, you can store the oatmeal cookies and buttercream filling separately in airtight containers (store the buttercream in the fridge, the cookies can be stored at room temperature), and then assembly the cookie sandwiches just before eating.

• Prep Time: 20 mins
• Cook Time: 15 mins
• Category: Cookies
• Method: Baking
• Cuisine: American

Keywords: gluten-free oatmeal cream pies

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