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A stack of oatmeal cream pies on a platter
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Meaningful Eats

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

20 cream pies
These gluten-free oatmeal cream pies are a taste of childhood! Soft, chewy, nostalgic, and a total crowd-pleaser!
Course Dessert
Cuisine American
Diet Gluten Free
Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Author Erin Collins

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