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    Home » Recipes » Category » Cookies » Gluten free Oatmeal Cream Pies

    Published: Sep 28, 2021 by Ansley Beutler

    Gluten free Oatmeal Cream Pies

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    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!

    This Gluten free Oatmeal Cream Pie recipe is sponsored by King Arthur. As always, all thoughts are my own. Thank you so much for supporting brands that make The Fit Peach possible!

    Gluten free oatmeal cream pies stacked on top of one another on a wire cooling rack.

    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?

    If you agree, be sure to check out my healthy chocolate chip oatmeal cookies and vegan oatmeal SunButter cookies.

    Jump to:
    • Cookie Ingredients
    • Filling Ingredients
    • Step by step directions
    • Storing
    • Frequently asked questions
    • Recipe
    • Reviews

    Cookie Ingredients

    Image of oatmeal cookie ingredients on a pink surface with labels in black.
    • 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

    Oatmeal cream pies scattered on a wire rack with a blue cookie mix box beside them.

    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.

    Filling Ingredients

    Cream filling ingredients on a pink surface with labels in black.
    • 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.

    Mixer beating butter in a glass bowl.

    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.

    • Mixer with a glass bowl mixing cookie dough.
    • Mixer with oatmeal cookie dough in the bowl and oats about to be mixed in.

    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.

    Wire cookie rack with parchment paper and oatmeal cookies scattered on top.

    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.

    Glass bowl with white cream filling and a spatula inside.

    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.

    • Hand spreading filling over an oatmeal cookie.
    • Person sandwiching two gluten free oatmeal cookies with filling in the middle.

    Storing

    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.

    A wire cookie rack with brown parchment paper and gluten free oatmeal cream pies scattered on top.

    Frequently asked questions

    Are Quaker oats gluten free?

    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.

    Are any Little Debbie gluten-free?

    No, Little Debbie is not gluten free which is why I made this recipe so everyone can enjoy these tasty oatmeal sandwich cookies!

    Does oatmeal creme pie have nuts?

    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!

    Are oatmeal creme pies dairy 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!

    Can I make this recipe vegan?

    Yes, simply swap the two eggs with ¼ cup unsweetened applesauce to make it vegan friendly.

    Hand holding up a gluten free oatmeal cream pie in front of a pink surface.

    For more mouth-watering cookies, try my:

    • Chewy Gluten-free Peanut Butter Blossom Cookies
    • Soft and Chewy Ginger Snap Cookies
    • Almond Butter Chocolate Chip Cookies

    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!


    Recipe

    Hand holding an oatmeal cream pie in front of a pink background.

    Gluten free Oatmeal Cream Pies

    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!
    5 from 1 vote
    Print Pin Rate
    Course: Cookies
    Cuisine: American
    Keyword: gluten free oatmeal cream pies, oatmeal cookies without raisins, oatmeal sandwich cookies, vegan oatmeal cream pies
    Prep Time: 20 minutes
    Cook Time: 10 minutes
    Total Time: 30 minutes
    Servings: 12 Large Cookie Sandwiches
    Calories: 356kcal
    Author: Ansley Beutler

    Ingredients
     
     

    For the cookies

    • ½ cup vegan butter - softened (sub. unsalted butter)
    • 1 teaspoon vanilla
    • 2 eggs
    • 1 tablespoon almond milk
    • 1 box King Arthur Gluten free Cookie Mix
    • 2 cups gluten free quick cooking rolled oats
    • 1 teaspoon cinnamon

    For the filling

    • 3 oz vegan cream cheese - room temperature
    • 2 cups powdered sugar
    • 1 teaspoon vanilla
    • 1 tablespoon almond milk - unsweetened

    Instructions

    • 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.

    Notes

    Smaller cookies : 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.
    Vegan butter substitute : If needed, use unsalted butter if you aren't concerned about making these dairy free.
    Vegan cream cheese brands : My favorite vegan cream cheese and the one I used in this recipe is Kite Hill. I have also found Daiya and Tofutti to be great options as well.
    Storing : 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.

    Nutrition

    Calories: 356kcal | Carbohydrates: 62g | Protein: 5g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 103mg | Potassium: 63mg | Fiber: 2g | Sugar: 20g | Vitamin A: 400IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg
    Tried this recipe?Mention @the.fit.peach or tag #thefitpeach!
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