Gluten Free Oatmeal Cream Pies

I am not one to buy my kids baked goods at the store.  Since I bake so much at home, I don't think that I should be bringing in more treats and the store bought variety usually has ingredients that I am not a huge fan of.  One day while we were in the grocery store, my kids started begging me to buy some packaged oatmeal cream pies.  They have never had them before but something about them caught their eyes and they knew they had to have them.  None of my kids are gluten free like I am so it wouldn't have been a big deal for me to buy them but I love a challenge and thought that I would not only be able to make my own gluten free version but that they would be so much better than the ones you buy at the store.  After explaining this to my kids they were satisfied to wait a few days until I could figure out a recipe. To be honest, I think they have caught on to the way I work and this was just a ploy to get me to make them!

 I knew that I wanted a solid but soft cookie that would be able to hold up the frosting and would be perfect to make a sandwich out of. These cookies came out amazing.  They are soft and chewy but aren't too fragile so that you can make a sandwich.  The buttercream frosting is amazing and so light a fluffy that it just makes the perfect combination.  These are especially great when you need to bring a dessert with you to a party or picnic because they are a lot more sturdy than most gluten free cookies.  They travel really nicely and won't crumble on you.
The one thing that is super important when making these is that you have to make sure that you are using certified gluten free oats.  Even though oats are naturally gluten free you have to make sure that you have the certified ones because there can be lots of cross contamination when it comes to oats.  Most oats are grown in fields with barley or wheat and so you have to be really careful on what oats you eat.  I like Bob's Red Mill Gluten Free Oats and I have never had a problem with them.  They are great for cooking and I can usually find them at Walmart or my grocery store down the street.
Make sure to check out my video down below to see how I made them and also go over to my YouTube channel for more great recipes and product reviews.  I hope that you love these cookies as much as we do!
Yield: 18 sandwich cookies

Gluten Free Oatmeal Cream Pies

Delicious oatmeal sandwich cookies filled with an amazing vanilla buttercream frosting.
prep time: 20 minscook time: 12 minstotal time: 32 mins


Oatmeal Cookies
  • 1 cup unsalted butter, softened
  • 3/4 cup firmly packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups gluten free 1 to 1 baking flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3 cups certified gluten free quick or old fashioned oatmeal
Cream Filling
  • 3/4 cup unsalted butter, softened
  • 2 1/2 cups powdered sugar, sifted
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon milk


  1. Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.
  2. Cream together butter and sugars with mixer until light and fluffy, about 3 minutes. Add in eggs and vanilla and mix until combined.
  3. In a medium bowl, whisk together gluten free flour, baking soda, cinnamon and salt. Slowly add the flour mixture to the wet ingredients, mixing until combined. Add in oats and mix until incorporated.
  4. Using a cookie scoop, drop dough onto prepared cookie sheets. Bake in preheated over for 10-12 minutes. Once the cookies have cooled completely, prepare cream filling.
Cream Filling
  1. In the bowl of a stand mixer, beat butter on medium-high speed for about 5 minutes. This process will lighten the color of the butter and ensure the buttercream will be light and fluffy.
  2. Turn the speed down to low and gradually add the powdered sugar. Continue mixing on low speed until the sugar is completely incorporated. Add in vanilla and mix. Mix until combined.
  3. Turn mixer back up to medium-high speed and beat the mixture for an additional 3-5 minutes. If needed, add a little more milk 1 teaspoon at a time until your reach your desired consistency.
  4. To assemble cookies, pipe or spread the cream filling on the flat side of the cookies and put the remaining cookies on top. 
  5. Serve immediately or store in airtight container in the refrigerator for up to 3 days.
Created using The Recipes Generator

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