Remember those store-bought oatmeal cream pies from your childhood? The ones that tasted like happiness wrapped in plastic? Yeah, those.
Now imagine them, but better—gluten-free, homemade, and actually good for you (well, sort of). These gluten-free oatmeal cream pies are the ultimate comeback story: chewy, sweet, and packed with flavor. No weird aftertaste, no cardboard texture.
Just pure, unapologetic deliciousness. Ready to upgrade your snack game?
Why This Recipe Slaps
First, these aren’t just “good for gluten-free.” They’re legitimately amazing. The cookies stay soft for days, the cream filling is fluffy without being cloying, and the oats add just enough texture to keep things interesting.
Plus, they’re easy to make—no fancy techniques, no obscure ingredients. Just straightforward, crowd-pleasing perfection. Even gluten-eaters will beg for the recipe.
Ingredients You’ll Need
- For the cookies: Gluten-free rolled oats, almond flour, coconut sugar, butter (or coconut oil), egg, vanilla extract, baking soda, cinnamon, salt.
- For the cream filling: Powdered sugar, butter (or vegan butter), marshmallow fluff (or homemade marshmallow cream), vanilla extract, a pinch of salt.
FYI, if you’re dairy-free, swaps like coconut oil and vegan butter work like a charm.
No sacrifices here.
Step-by-Step Instructions
- Prep your dough: Cream together butter and coconut sugar until fluffy. Add the egg and vanilla, then mix in the dry ingredients. Fold in the oats.
Easy.
- Scoop and bake: Drop tablespoon-sized dough balls onto a lined baking sheet. Flatten slightly (they spread, but not like gossip). Bake at 350°F for 10–12 minutes.
- Make the filling: Beat the butter, powdered sugar, marshmallow fluff, and vanilla until light and fluffy.
Taste-testing is mandatory.
- Assemble: Once cookies cool, slap a generous dollop of filling between two cookies. Press gently. Try not to eat them all immediately.
How to Store These Bad Boys
Store them in an airtight container at room temp for up to 3 days.
For longer storage, freeze them (unfilled) for up to a month. The filling can chill in the fridge for a week—just let it soften before using. Pro tip: Hide them from your family.
Trust me.
Why You Should Make These
Beyond the obvious (they’re delicious), these oatmeal cream pies are gluten-free without tasting like it. They’re also customizable—swap in different flours, adjust sweetness, or add chocolate chips if you’re feeling wild. Plus, homemade means no preservatives or mystery ingredients.
Win-win.
Common Mistakes to Avoid
- Overbaking: These cookies should stay soft. Pull them out when the edges are just golden.
- Skimping on filling: This isn’t the time to be stingy. Go big or go home.
- Using instant oats: Rolled oats give the best texture.
Instant oats turn to mush. Don’t do it.
Swaps and Alternatives
No almond flour? Try oat flour or a gluten-free blend.
Vegan? Flax eggs work, and vegan butter rocks here. Not a fan of marshmallow fluff?
Use whipped coconut cream for a lighter filling. The world (or at least this recipe) is your oyster.
FAQs
Can I use regular flour instead?
Sure, but then it’s not gluten-free. If that’s not a concern, swap in all-purpose flour 1:1.
The texture will be slightly different, but still tasty.
Why is my filling runny?
You probably overbeat it or used butter that was too soft. Chill it for 10 minutes and whip it again. Crisis averted.
Can I make these ahead of time?
Absolutely.
Bake the cookies, freeze them, and assemble when ready. The filling stays good in the fridge for days.
Are these healthy?
Let’s not kid ourselves—they’re a treat. But they’re healthier than the store-bought version.
IMO, that counts.
Final Thoughts
Gluten-free oatmeal cream pies are the ultimate nostalgia trip with a grown-up twist. They’re easy, delicious, and guaranteed to disappear fast. Whether you’re gluten-free or just love a good cookie, this recipe deserves a spot in your rotation.
Now go bake them. Your inner child (and your actual stomach) will thank you.