These gluten-free oatmeal cream pies are a taste of childhood! Soft, chewy, nostalgic, and a total crowd-pleaser!

Want to make delicious oatmeal cream pies that are gluten-free-friendly? This recipe is it! Read on for my expert tips!

Gluten-free oatmeal cream pies stacked on top of each other


 

If your childhood was anything like mine, you lived for the days when your mom added a Little Debbie treat to your lunchbox! And while everyone has their favorites, the oatmeal cream pies were the absolute BEST, in my opinion.

Oatmeal cream pies are a humble, old-fashioned treat, but they always hit the spot. They’re soft but chewy. They’re a bit crispy on the edges, and filled with the perfect about of cream filling. They just hit all the right textures and flavors!

I’m happy to report that these homemade sandwich cookies are even BETTER than a box of oatmeal cream pies you buy at the grocery store. Yes, and they’re gluten-free! These truly are the perfect party treat that can accommodate many different food allergies.

To achieve the iconic taste of Little Debbie oatmeal creme pies, the filling is made with a combination of powdered sugar, butter, heavy cream, and…wait for it…marshmallow fluff! It’s the best way to get that unique flavor and perfect fluffy texture.

But honestly, the chewy oatmeal cookies are just as delicious on their own. Eat your oatmeal sandwich cookie any way you please…it’s going to be tasty either way!

Table of Contents

Why You’ll Love This Recipe

  • Soft and chewy texture
  • Perfect flavor profile
  • Nostalgic and fun treat
  • Great for parties

For more gluten-free cookies with oatmeal, try these gluten-free oatmeal chocolate chip cookies, gluten-free oatmeal scotchies, gluten-free oatmeal raisin cookies, almond butter cookies and gluten-free monster cookies.

Ingredients for Oatmeal Cream Pies

Here’s what you’ll need to make the gluten free oatmeal cookies:

Oatmeal cream pie cookie ingredients on a counter top
  • Gluten-free quick oats: Be sure to buy quick oats that are labeled as gluten-free oats if you want to keep these gluten-free. (I like this brand of gluten-free quick oats!) If you buy oats that are not gluten-free, there’s a chance of cross-contamination with wheat during the manufacturing process. If you buy old fashioned oats, you won’t get quite the same texture. Quick oats help the batter come together nicely and make the texture more chewy. Check out this article on are oats gluten-free?
  • Vanilla: I highly suggest using real vanilla extract for this gluten free oatmeal creme pies recipe.
  • Egg: A large egg is perfect for helping the batter hold together.
  • Gluten free flour blend: Make sure you use a high-quality 1:1: gluten-free flour blend that contains xanthan gum for this recipe. This is my favorite brand.
  • Brown Sugar: Brown sugar is essential for getting a chewy cookie with a hint of deep molasses flavor.
  • Butter: I like to use salted butter for a better depth of flavor than unsalted butter. Let it soften a bit so it’s easier to cream with the sugar.
  • Baking soda: Baking soda helps these cookies rise just enough and get a perfect chewy texture.
  • Cinnamon: A hint of cinnamon is a key ingredient to get that Little Debbie flavor!
  • Salt: I like to use fine sea salt for this recipe.

For more information on gluten-free oats, check out is oatmeal gluten-free, is oat milk gluten-free, how to make oat flour and substitute for oat flour.

Ingredients for Marshmallow Fluff Filling

Here’s what you’ll need to make the crème filling:

Oatmeal cream pie filling ingredients on a counter top
  • Powdered sugar: Any brand of powdered sugar (also known as confectioners sugar) will work for this recipe!
  • Marshmallow fluff: Marshmallow fluff has a unique flavor and texture that makes this creamy filling so irresistible!
  • Butter: Use softened, salted butter again for the filling!
  • Heavy cream: Heavy cream gives the filling a more rich flavor, but you could use regular milk if needed.
  • Vanilla: I always prefer the taste of real vanilla extract over imitation.

For more sandwich cookies, you also might like these homemade gluten-free oreos or gluten-free pumpkin whoopie pies!

How to Make This Recipe

MAKE THE COOKIES

  • Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Set aside.
Gluten-free oatmeal cream pie batter in a bowl, and mixed batter in a bowl
  • In the bowl of a stand mixer fitted with the paddle attachment or using a handheld electric mixer, combine the butter, brown sugar, egg, vanilla, baking soda, cinnamon and salt. Mix until light and fluffy, 2-3 minutes, scraping down the sides of the bowl as needed.
  • Pour in the dry ingredients (gluten-free flour and gluten-free quick oats) into the wet ingredients and mix until evenly combined. 
Oatmeal cream pie cookie batter on a baking sheet, and baked oatmeal pies
  • Scoop the oatmeal cookie dough into 2 tablespoon-sized balls, roll the dough balls until smooth and rough. Place cookie dough balls 2-3 inches apart on the prepared cookie sheet.
  • Bake for 8-10 minutes, until set around the edges but still soft in the center. Do not overbake! You want the cookies to be soft and chewy. Let the cookies cool for 10 minutes on the baking sheet before removing to a cooling rack to cool completely. Repeat with remaining cookie dough.

MAKE THE FILLING

Oatmeal cream pie filling in a glass bowl, and oatmeal pies with frosting on one side
  • In a large bowl with a hand mixer (or in the bowl of a stand mixer), mix together the butter, powdered sugar, marshmallow fluff and vanilla on medium speed. Mix until very thick and creamy, 2-3 minutes. 
  • Add heavy cream, as needed, until you get a fluffy, spreadable consistency.
  • Spread 1-2 tablespoons of cream filling on the bottom side of half of the cookies. (Or use a piping bag for more control.) Top with remaining cookies, right side up. Enjoy!

Storage Instructions

Store leftover creme pies in a large Zip lock back or airtight container at room temperature or in the fridge for up to five days.

oatmeal cream pies on a platter, with milk and more cookies in the background

FAQs

Are Little Debbie oatmeal creme pies gluten-free?

No, Little Debbie Oatmeal Creme Pies contain wheat flour and non-gluten-free oats, so they are not gluten-free.

How healthy are oatmeal creme pies?

Even though oats are healthy on their own, oatmeal creme pies are not considered a healthy treat. They’re full of butter, sugar, and more—that’s what makes them taste so delicious!

What is oatmeal cream pie filling made of?

My homemade oatmeal cream pie filling is made from marshmallow fluff, butter, powdered sugar, vanilla extract, and a bit of heavy cream.

Expert Tips & Tricks

  • These are meant to be flat, soft, and chewy cookies. So it’s normal for them to spread! If you notice the cookies spread too much, try refrigerating the dough before baking. 
  • Use a high-quality gluten-free 1:1 baking flour that contains xanthan gum for this recipe. This is my favorite brand.
  • Be sure to use certified gluten-free quick oats to keep these oatmeal cream pies gluten-free. I prefer the texture of quick oats for these cookies—they make the cookies nice and chewy!
Gluten-free oatmeal cream pies in a baking dish with parchment paper

MORE GLUTEN-FREE COOKIES

I hope you love this recipe as much as we do! If you try these gluten-free oatmeal cream pies, be sure to leave me a comment/rating below. I’d love to hear from you! 

A stack of oatmeal cream pies on a platter
5 from 2 votes

Gluten-Free Oatmeal Cream Pies (Better than Little Debbie!)

Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings 20 cream pies
These gluten-free oatmeal cream pies are a taste of childhood! Soft, chewy, nostalgic, and a total crowd-pleaser!

Ingredients

FOR THE COOKIES

  • 1 cup salted butter softened, 227 grams
  • 1 1/2 cups lightly packed light brown sugar 320 grams
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 1/2 cups gluten-free 1:1 baking flour 180 grams
  • 3 cups gluten-free quick oats 270 grams

FOR THE FILLING

  • 1/2 cup salted butter 113 grams, softened
  • 1 3/4 cups powdered sugar 195 grams
  • 1 7-ounce jar marshmallow fluff/creme
  • 1 teaspoon vanilla extract
  • 1 to 2 tablespoons heavy cream

Instructions 

MAKE THE COOKIES

  • Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment or using a handheld electric mixer, combine the butter, brown sugar, egg, vanilla, baking soda, cinnamon and salt. Mix until light and fluffy, 2-3 minutes, scraping down the sides of the bowl as needed.
  • Pour in the gluten-free flour and gluten-free quick oats and mix until evenly combined.
  • Scoop the cookie dough into 2 tablespoon-sized balls, roll the dough balls until smooth and rough and place 2-3 inches apart on the prepared baking sheets.
  • Bake for 8-10 minutes, until set around the edges but still soft in the center. Do not overbake! You want the cookies to be soft and chewy. Let the cookies cool for 10 minutes on the baking sheet before removing to a wire rack to cool completely. Repeat with remaining cookie dough.

MAKE THE FILLING

  • In a large bowl with a hand mixer (or in the bowl of a stand mixer), mix together the butter, powdered sugar, marshmallow fluff and vanilla until very thick and creamy, 2-3 minutes.
  • Add heavy cream, as needed, until you reach a fluffy, spreadable consistency.
  • Spread 1-2 tablespoons of cream filling on the bottom side of half of the cookies; top with remaining cookies, right side up. Enjoy!

Notes

RECIPE NOTES
  • These are meant to be flat, soft, and chewy cookies. So it’s normal for them to spread! If you notice the cookies spread too much, try refrigerating the dough before baking. 
  • Use a high-quality gluten-free 1:1 baking flour that contains xanthan gum for this recipe. This is my favorite brand.
  • Be sure to use certified gluten-free quick oats to keep these oatmeal cream pies gluten-free. I prefer the texture of quick oats for these cookies—they make the cookies nice and chewy!

Nutrition

Calories: 259kcal | Carbohydrates: 22g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 246mg | Potassium: 80mg | Fiber: 2g | Sugar: 9g | Vitamin A: 519IU | Vitamin C: 0.01mg | Calcium: 17mg | Iron: 1mg

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Hi, I’m Erin!

BS Food Science,

MS Nutrition

I believe you can make amazing, gluten-free food with everyday ingredients that everyone will enjoy. I’m here to share my tried-and-true recipes with you!

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Comments

  1. 5 stars
    The cookies taste good, but next time I will refrigerate dough before baking. They did spread a bit too much. Thanks!

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