These gluten free oatmeal cream pies have the same soft texture and creamy filling as the classic Little Debbie. Each oatmeal sandwich cookie has two chewy oatmeal cookies with an easy vegan cream cheese filling. It's the best way to level up an oatmeal cookie!
What do you get when you mix Little Debbies with characteristics of gluten free and dairy free baking? A delicious oatmeal cookie sandwich!
The best part about these oatmeal cookies though is that they're made without raisins! I'm of the opinion that raisins don't belong in a cookie. Chocolate chips belong in a cookie and so does a nice sweet cream filling - you know what I mean?
- Vegan butter - Make sure it's room temperature. High qualify unsalted butter will work as well if you aren't dairy free.
- Eggs - Substitute ¼ cup unsweetened apple sauce if needed to make these vegan oatmeal cream pies.
- Rolled oats - Quick rolled oats work best in this recipe. They are already cut into small pieces are become soft more easily than thick rolled oats.
King Arthur Gluten free Cookie Mix
King Arthur has nailed their gluten free flours and mixes. They are the only gluten free flour I'll use in my recipes (I mean look at these gluten free Levain cookies and these gluten free blueberry muffins!).
Their gluten free cookie mix did not disappoint! It basically has everything in it already to make a batch of cookies. What I love the most though is that this mix uses oat flour and molasses which make it perfect for oatmeal cookies.
- Vegan cream cheese - This needs to be room temperature. Feel free to use regular cream cheese if you aren't concerned about making this dairy free or vegan.
- Powdered sugar - High quality powdered sugar is best like this organic powdered sugar. If it's low quality, you may have excess clumps which will prevent the filling from becoming nice and creamy.
- Almond milk - Any type of milk will work in this recipe just make sure it's unsweetened.
Step by step directions
This recipe is super easy to make. All you need is a bowl with a hand mixer or a stand mixer and a cookie sheet.
Step 1 : Beat the butter
First, beat the butter in the bowl until it's creamy. This is best done with the paddle attachment on a KitchenAid or with a hand mixer. You may have to scrape the sides of the bowl down a few times.
Step 2 : Add the remaining ingredients
Add the eggs, vanilla, and almond milk to the bowl and mix until well incorporated. Then add in the box of King Arthur Gluten free Cookie Mix and continue to mix until thick cookie dough begins to form. Add the rolled oats in last and mix to incorporate into the dough.
Step 3 : Bake!
There are a few ways you can bake the cookies for these gluten free oatmeal cream pies. You can bake larger cookies for a more classic oatmeal cream pie or you can bake smaller cookies if you want to use a giant cookie.
For a larger cookie, use a medium scoop (about 2 Tbsp) and place the dough on a baking sheet about 2 inches apart. Bake for 11 - 13 minutes until the edges are golden brown.
For smaller cookies, use a small scoop (about 1 Tbsp) and place the dough on a baking sheet 2 inches a part. They will bake for a little shorter period of time - around 9 - 10 minutes.
Let the cookies cool completely before adding the filling.
Step 4 : Prepare the filling
For the filling, simply beat the cream cheese in a bowl until soft and creamy. Slowly add the powdered sugar into the bowl ½ a cup at a time. After a cup of the powdered sugar is mixed in, add in the vanilla and 1 tablespoon of the almond milk and continue to mix.
If the filling is too thick, add the other tablespoon of almond milk. If it's too thin, add a few spoonfuls of powdered sugar until you reach your desired consistency.
Step 5 : Assemble
Spread about 2 tablespoons of the filling onto the bottom of a cookie leaving some room around the sides (this doesn't have to be perfect). Then place another cookie on top to create a sandwich. Apply some pressure to "lock" the cookie in place.
The icing will firm up a bit after a few minutes and stick to both cookies well.
Allow the icing to set fully before storing. You should be able to touch the filling with your finger and it not feel sticky. Then place the oatmeal cream pies into an airtight container with a lid. Keep the container out on the counter where the cookie sandwiches will stay fresh for up to 4 days.
I don't recommend storing these in the fridge as the cookie won't be as soft and chewy when chilled.
Frequently asked questions
Oats are naturally gluten free. However, some oats can be cross contaminated with gluten in a facility that also produces gluten products like wheat and barley. It's important to read the small print on labels that claim to be gluten free if you have a severe allergy to gluten. Quaker has a list of all their products that are certified gluten free here.
No, Little Debbie is not gluten free which is why I made this recipe so everyone can enjoy these tasty oatmeal sandwich cookies!
Little Debbie oatmeal cream pies don't have nuts explicitly in their ingredients but their label does say that there can be some traces of peanuts and tree nuts. This for gluten free oatmeal cream pies below is made nut free!
No, typical oatmeal cream pies are not dairy free due to the cream in the middle. This recipe below is made completely dairy free though!
Yes, simply swap the two eggs with ¼ cup unsweetened applesauce to make it vegan friendly.
For more mouth-watering cookies, try my:
PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!
Gluten free Oatmeal Cream Pies
For the cookies
- ½ cup vegan butter - softened (sub. unsalted butter)
- 1 tsp vanilla
- 2 eggs
- 1 Tbsp almond milk
- 1 box King Arthur Gluten free Cookie Mix
- 2 cups gluten free quick cooking rolled oats
- 1 tsp cinnamon
For the filling
- 3 oz vegan cream cheese - room temperature
- 2 cups powdered sugar
- 1 tsp vanilla
- 1 Tbsp almond milk - unsweetened
- Preheat oven to 350 F. In a bowl, beat together the butter and vanilla until creamy. Add the eggs and almond milk and continue to mix until well incorporated.
- Add the box of King Arthur Gluten free Cookie Mix, rolled oats, and cinnamon to the bowl and mix until no flour clumps remain.
- Using a medium sized cookie scoop (2 Tbsp), place balls of dough on a baking sheet lined with parchment paper. Bake in the oven for 12 minutes until the edges start to turn golden brown. Allow cookies to cool completely before adding the filling.
- For the filling, beat the softened cream cheese in a bowl. Slowly add the powdered sugar, ½ cup at a time. Pour in the vanilla and 1 tablespoon of the almond milk. Continue to mix until thick and smooth. If it's too thick, add another tablespoon of almond milk.
- Spread the filling onto the bottom of one of the cookies. Then place another cookie on top to create a sandwich. Repeat with remaining cookies.