Erin’s Recipe Rundown
Every year I spend months brainstorming the recipes I’ll share in my annual 12 Days of Gluten-Free Christmas Treats series!
These gluten-free oatmeal cream pies are the first recipe I came up with for 2025, and I’ve been thinking about them ever since. They are just SO good!
Why You’ll Love It: I lived for oatmeal cream pies as a kid, inspiring my original gluten-free oatmeal cookie recipe, and now I couldn’t resist giving them a holiday upgrade. I love how the notes of eggnog, cinnamon, and nutmeg take these chewy gluten-free cookie sandwiches to the next level!
Top Tip: The cookies are meant to spread a lot as they bake so don’t be alarmed when they do. They’ll continue to firm up as they cool so you don’t want to overdo it.
For more holiday cookies, try these gluten-free gingersnaps, gluten-free sugar cookies and gluten-free peanut butter blossoms.
xoxo erin
Ingredients You’ll Need
Here are a few notes on some of the key ingredients to make these gluten-free eggnog oatmeal cream pies. Jump to the recipe card below for the exact measurements.
- Gluten-free flour: Look for a gluten-free flour blend that contains xanthan gum so the cookies have the structure they need. This is my favorite brand.
- Gluten-free quick oats: Cross-contamination is possible during manufacturing despite oats being naturally gluten-free. To be safe, use certified gluten-free quick oats. I like this brand of gluten-free quick oats!
- Eggnog/spices: The eggnog and spices are what make these oatmeal cream pies holiday-flavored! You can use any brand of eggnog you like. For a milder flavor, heavy cream will work too.
How to Make These Cookies
Here’s an overview of how to make this recipe. You can jump to the recipe for the full instructions!
Make the dough: A stand mixer makes the job easier, but a hand mixer will work too! Cream the butter and sugar, then add in all the other ingredients, except the flour and oats. You’ll want to slowly add the gluten-free flour on its own, then mix in the quick oats.
Shape and bake: Roll the dough balls (1 1/2 tablespoons each work well) and place with room to spare since they will spread as they bake. They’re easy to overbake so be careful! Bake until the centers are just set and the edges are golden. The goal is soft and chewy.
Make the eggnog filling: I use the stand mixer for this too, but with the whisk attachment! Combine all ingredients, except the eggnog. It will seem very thick and that’s okay. You’ll then add the eggnog a little at a time to get the filling to the fluffy, spreadable stage.
Make the cookie sandwiches: Flip half the cookies to the flat side and spread 2 tablespoons across each cookie. Place a second cookie, flat side down, to create the cookie sandwich. Pop the oatmeal cream pies into the fridge so the filling can set. Enjoy!
MORE GLUTEN-FREE CHRISTMAS TREATS
Gluten-Free Eggnog Oatmeal Cream Pies
Ingredients
Oatmeal Cookies
- 1 cup (226g) butter, at room temperature
- 2 cups (426g) brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1½ teaspoons baking soda
- ¾ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 2¼ cups (337g) gluten-free measure-for-measure flour
- 1½ cups (120g) gluten-free quick oats
Eggnog Cream Filling
- ¾ cup (170g) butter, at room temperature
- 1 cup (120g) powdered sugar
- 1 7-ounce jar (198g) marshmallow creme
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1-3 tablespoons eggnog or heavy cream
Instructions
- Preheat the oven to 350°F. Line large baking sheets with parchment paper or silicone baking mats.
- In the bowl of a stand mixer fitted with a paddle attachment, or using a hand mixer, cream together the butter and brown sugar on medium-high speed until light and fluffy, about 2-3 minutes.
- Add the eggs, vanilla, baking soda, salt, cinnamon and nutmeg and beat until smooth, about 1 minute. Scrape down the sides and bottom of the bowl.
- With the mixer running on low, slowly add the gluten-free flour and mix until well-combined. Scrape down the sides and bottom of the bowl, then mix again until fully incorporated. Mix in the quick oats.
- Scoop the cookie dough into round balls, 1½ tablespoons per ball. Place on the prepared baking sheets, about 3 inches apart.
- Bake for 9-11 minutes, until the centers are just set and the edges turn golden. Do not overbake! You want the cookies to be soft and chewy.
- Remove from the oven and cool on the baking sheets for 10 minutes. Transfer to a wire rack to cool completely.
- For the eggnog cream filling: In the bowl of a stand mixer fitted with a whisk attachment, or using a hand mixer, mix together the butter, powdered sugar, marshmallow creme, vanilla, cinnamon and nutmeg until very thick and creamy, 2-3 minutes.
- Add the eggnog, one tablespoon at a time, until you reach a fluffy, spreadable consistency.
- Spread 2 tablespoons of filling onto the flat sides of half the cookies. Place the remaining cookies on top, flat side down, to create sandwiches. To set the filling, refrigerate the cookies for about 30 minutes.
Hey! Am I able to use Bobs 1:1 (blue bag) instead of king arthur? King Arthur is not sold in my area 🙂
Hi Em, we prefer King Arthur for the best texture, but Bob’s should work okay. You can buy King Arthur on Amazon as well. Linked here.
My 6 year old took one bite and said “this is the BEST thing you have ever baked!!!”
I did make the cookies smaller because with kids in mind I did not want as large of cookies. Everything still worked great!!
Hi Katie, aw, we absolutely love hearing that! Thanks for taking the time to share!
these were criminally good! I followed everything to a T except for using Oatly Oat Nog
Hi Eric, glad to hear it! Thanks so much for the review!
This is my 7th recipe of yours I have tried and these are just as delicious as all of the others! My husband got diagnosed with celiac disease almost 3 years ago and this is the first oatmeal cream pie he’s been able to eat since then. He loves them! Thanks for sharing so many wonderful GF recipes!
Aw that’s amazing! Love hearing these kinds of stories!
I live in Canada and am not familiar with marshmallow crème. Is it like marshmallow fluff?
Hi Lisa, yes, marshmallow fluff is a specific brand of marshmallow creme!
Oh wow! These are so good! The eggnog compliments the oatmeal cookie to give it that Christmas time flavor. I will definitely make these again and again.
Hi Malonna, thank you so much for your review, we love hearing that you enjoyed them!
can you please confirm if this receipe can spike my sugar? It has a lot of sugar
Hi Emeline, sorry, we can’t give any advice on whether or not it will spike your sugar. But it definitely does contain quite a bit since it’s meant to be a sweet treat.