My Gluten-Free Copycat Recipe for Little Debbie Oatmeal Cream Pies is a nostalgic treat. I have always loved oatmeal cream pies and they were a bestseller at both The Sturbridge Baking Company and Sweet Kitchen & Bar so it made total sense that I should convert the recipe to gluten free. Honestly, I don’t know why I didn’t do it sooner. Crafted to perfection, this recipe yields 12 generously sized cookies that totally capture the essence of the beloved classic, if not surpass it.
This gluten-free recipe is easily adaptable to plant-based dairy alternatives – simply opt for plant-based butter in stick form and you will have a delicious cookie that is both gluten and dairy free for those with dietary restrictions.
These indulgent cookies are not only a gluten-free masterpiece but also a nod to the cherished flavors of the past. If you prefer a smaller treat, feel free to adjust the size to your liking.
Get ready to enjoy the familiar taste of Oatmeal Cream Pies, now made gluten-free and just as irresistible as you remember!
This recipe will work with your favorite brand of 1:1 gluten-free flour such as Bob’s Red Mill 1:1, Better Batter Original, Cup4Cup, King Arthur Measure for Measure, Gf Jules, Domata and others. If you prefer to mix your own blend either of the two blend recipes listed on this site will work (#2 is most popular).
If you would like to try Better Batter flour you can order off of their website www.betterbatter.org
using code CHEFALINA at checkout for 30% off all regular priced items.
Gluten Free Oatmeal Cream Pies
Ingredients
Cookies
- 150 grams 1:1 gluten free flour
- 1 teaspoon kosher salt (3/4 tsp table salt)
- ¾ teaspoon baking soda
- 255 grams gluten free rolled oats
- 150 grams dark brown sugar or raw coconut sugar
- 100 grams granulated sugar or maple sugar
- 112 grams neutral oil I like avocado
- 56 grams unsalted butter melted and cooled to room temperature (can sub plant butter)
- 2 teaspoons molasses
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 50 g (1 large) egg
- 20 g (1 large) yolk
- 1 teaspoon vanilla extract
Filling
- 56 g unsalted butter (can sub plant butter)
- 56 g shortening
- 250 g confectioners sugar
- ½ teaspoon vanilla extract
- 1 tbsp granulated sugar
- 2 tbsp water or milk
- Pinch salt
Instructions
- Whisk the flour, salt, spices and baking soda together in medium bowl; set aside.
- Process the oats in food processor until finely ground, about 1 minute.
- Whisk the sugars, oil, melted butter, and molasses in large bowl until smooth. Whisk in the egg, egg yolk and vanilla until smooth.
- Using a wood spoon or sturdy spatula, stir in the flour mixture until evenly combined and no dry flour remains. Stir in the ground oats until evenly distributed. Once the dough begins to stiffen, you can mix with your hands if needed until the dough is evenly combined. It is a fairly stiff dough.
- Cover and set the dough aside to rest for 30 minutes at room temperature.
- Preheat your oven to 400℉ and place a rack in the middle position.
- Divide dough into twenty-four equal sized portions (about 35-gram) or 1½ tablespoons each (3/4 ounce cookie scoop).
- Roll dough to form balls. Evenly space dough balls on prepared sheets, 8 balls per sheet. Using your hand or bottom of a glass, slightly flatten the balls to approximately 2 inch-wide.
- Bake one sheet at a time, until the tops start to crackle around the edges, about 6 to 7 minutes. They will puff up a little bit and then deflate and look crackled as soon as you take them out of the oven. The cookies will barely have any color and should seem a little underdone when you pull them from the oven. This is what you want, they will continue to bake as they cool on the baking sheet for 5 minutes. This ensures that the cookies remain chewy once they have cooled.
- Let the cookies cool on the baking sheet for 5 minutes. Using a spatula, transfer the cookies to a wire rack to cool completely, about 30 minutes.
Make the filling
- Mix all of the filling ingredients for 10 minutes on low speed in a stand mixer or with a hand mixer. Stop and scrape the bowl down a few times.
- Spread 1 – 1 ½ tablespoons of the filling on the bottoms (flat sides) of 12 cookies, I like to use the same ¾ ounce scoop that I use for the cookies. Top with remaining cookies to form sandwiches.
- Oatmeal cream pies can be stored in an airtight container at room temperature for up to 3 days or they can be frozen for longer storage.
If I could give a six star rating I would. Best ever.
It is so delicious, thank you for this delightful recipe
Delicious but dangerous on the waistline, they definitely bring back childhood memories!!
These were great.
Taste just as I remember the “original” o es to taste. Favorite childhood treat and I get to enjoy it all over again!
A little sweet first bite but very tasty !!!!
One of my most favorite recipes. Every bite is soft and tender. A perfect treat anytime!
These are amazing! Fun to make and so delicious! Once cooled and assembled, I wrap them individually in plastic wrap and place them in a freezer bag in the freezer. They last a long time, and it’s great to have a quick treat available.
Made these and loved them
Pantry “staple” before celiac entered our lives. Now it’s back and so delicious.
These cookies are moist and delicious! I only put the filling in the first batch I made as they are also very sweet. I add raisins and just serve as regular cookies. Yummy!!
It reminded me of the Little Debbie cream pies I would eat as a child. My husband (who is not gluten free) said they are better than Little Debbie’s.
What would you substitute for the shortening because of a soy allergy?
Just follow the instructions…..so delicious! All the non GF eat them, too.