Gluten Free Oatmeal Creme Pies (Printable View)
Soft gluten-free oatmeal cookies sandwiched with a dreamy vanilla creme—nostalgic, handheld sweet.
# What You Need:
→ Oatmeal Cookies
01 - 1 cup gluten-free old-fashioned rolled oats (100 g)
02 - 3/4 cup gluten-free all-purpose flour blend (90 g)
03 - 1/3 cup coconut sugar or light brown sugar (70 g)
04 - 1/3 cup granulated sugar (70 g)
05 - 1/2 teaspoon baking soda
06 - 1/2 teaspoon baking powder
07 - 1/4 teaspoon ground cinnamon
08 - 1/2 teaspoon fine sea salt
09 - 1/2 cup unsalted butter, softened (115 g)
10 - 1 large egg
11 - 1 teaspoon pure vanilla extract
→ Vanilla Creme Filling
12 - 1/2 cup unsalted butter, softened (100 g)
13 - 1 cup powdered sugar, sifted (120 g)
14 - 2 tablespoons heavy cream or milk
15 - 1 teaspoon pure vanilla extract
16 - Pinch of fine sea salt
# How To Make It:
01 - Preheat oven to 350°F (180°C). Line two baking sheets with parchment paper and set aside.
02 - In a medium bowl, whisk together the gluten-free rolled oats, flour blend, baking soda, baking powder, ground cinnamon, and fine sea salt until evenly distributed. Set aside.
03 - In a large bowl, beat the softened butter, coconut sugar (or light brown sugar), and granulated sugar together using an electric mixer until the mixture is light and fluffy, about 2 to 3 minutes. Add the egg and vanilla extract, beating until fully incorporated.
04 - Gradually add the dry ingredient mixture to the creamed butter mixture, mixing on low speed until just combined. Avoid overmixing to keep the cookies tender.
05 - Scoop approximately 1 tablespoon of dough per cookie onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
06 - Bake for 10 to 12 minutes, or until the edges are golden and set. Allow the cookies to rest on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.
07 - In a mixing bowl, beat the softened butter with the sifted powdered sugar until light and fluffy. Blend in the heavy cream (or milk), vanilla extract, and a pinch of fine sea salt until the filling is smooth and creamy.
08 - Once the cookies have cooled completely, spread or pipe a generous layer of vanilla creme filling onto the flat side of one cookie. Press a second cookie flat side down onto the filling to form a sandwich. Repeat with the remaining cookies and filling.
# Expert Advice:
01 -
- The cookies stay soft for days because the oat structure traps moisture in a way regular flour never could.
- That creme filling is basically a barely sweet buttercream, and it pipes like a dream if you want to get fancy.
02 -
- Do not assemble these until the cookies are completely cool because even slightly warm cookies will melt the filling into a puddle.
- Chilling the creme filling for about 15 minutes before spreading makes it firmer and easier to control, a trick I discovered after filling oozed everywhere on my first attempt.
03 -
- Measure the oats and flour by weight if you can because gluten free baking is far less forgiving than traditional baking when it comes to measuring by volume.
- Underbake the cookies by about one minute if you want an extra chewy center because they continue cooking on the hot baking sheet after you pull them from the oven.