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Hand holding an oatmeal cream pie in front of a pink background.
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5 from 1 vote

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!
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Cookies
Cuisine: American
Keyword: gluten free oatmeal cream pies, oatmeal cookies without raisins, oatmeal sandwich cookies, vegan oatmeal cream pies
Servings: 12 Large Cookie Sandwiches
Calories: 356kcal


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


  • 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.


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.


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