Gluten-Free Oatmeal Cream Pies

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these gluten-free oatmeal cream pies are a nostalgic treat that’s just as delicious as the classic version. Whether you’re craving a childhood favorite or looking for a homemade alternative to store-bought snacks,

Ingredients

For the Oatmeal Cookies:

  • 1 ½ cups gluten-free rolled oats
  • 1 cup gluten-free all-purpose flour
  • ½ teaspoon xanthan gum (omit if your flour blend contains it)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ½ cup unsalted butter, softened
  • ¾ cup brown sugar
  • ¼ cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 tablespoons maple syrup

For the Cream Filling:

  • ½ cup unsalted butter, softened
  • 1 ½ cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons heavy cream or dairy-free milk

  • Instructions

    Making the Cookies:

    1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
    2. In a bowl, whisk together oats, flour, xanthan gum, baking soda, salt, and cinnamon.
    3. In another bowl, cream butter, brown sugar, and granulated sugar until light and fluffy.
    4. Mix in the egg, vanilla, and maple syrup.
    5. Gradually add dry ingredients and mix until combined.
    6. Scoop tablespoon-sized dough balls onto the baking sheet, spacing them apart.
    7. Bake for 9-11 minutes, until golden around the edges. Let cool completely.

    Making the Cream Filling:

    1. Beat butter until smooth.
    2. Add powdered sugar, vanilla, and heavy cream. Beat until fluffy.

    Assembling the Pies:

    1. Spread or pipe filling onto one cookie and top with another.
    2. Gently press together and enjoy!

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