Little Debbie Oatmeal Creme Pies that are gluten-free, homemade, and made completely from scratch!
Since all things are not available “gluten free”, I enjoy taking some of the classics and altering the recipes just a bit so we “gluten avoiders” can enjoy them. These Oatmeal Crème Pies taste as good (or maybe even better?!) than the classic. The cookies have a hint of cinnamon that gives them an extra special flavor and the crème filling is perfectly sweet.
*Confession time:* Of the 16 sandwiches I made, guess how many I ate… 10!! Yes, I ate more than half of these over a 5 day period :-O. A good trick to preserving the freshness of cookies, cakes or any other type of baked good is to refrigerate them by day 2. With these oatmeal crème sandwiches they tasted even better after being refrigerated and then nuked in the microwave for about 7 seconds. (Is nuke even a word?!) These sandwiches would be perfect for a bake sale, kids party, or just because! Hope you enjoy!
“Little Debbie” Oatmeal Creme Pies from Scratch
These Oatmeal Crème Pies taste as good (or maybe even better?!) than the classic. The cookies have a hint of cinnamon that gives them an extra special flavor and the crème filling is perfectly sweet.
- 1 c. butter softened
- ¾ c. brown sugar
- ½ c. granulated sugar
- 1 egg
- 2 t. vanilla
- 1 c. white rice flour*
- ½ c. tapioca starch*
- ¾ t. xanthan gum*
- 1 t. baking soda
- ½ t. salt
- 1 t. cinnamon
- 2 ½ c. oats old-fashioned rolled
- ½ c. butter softened
- 4 T. heavy whipping cream
- 3 ½ c. powdered sugar
- 1 t. vanilla
- Pinch of salt
For the Oatmeal Cookies:
Preheat oven to 375 degrees.
Place butter, sugars, egg and vanilla in the bowl of an electric mixer and beat until light and fluffy (about 1-2 minutes.)
In a separate, medium-sized bowl combine the remaining ingredients, except for the oats. Toss to combine.
Slowly add in the dry ingredients to the butter/sugar mixture and mix until well combined.
Add in the oats while mixing. If the mixture gets to thick for the mixer, add the remaining oats by hand.
Line 2 cookie sheets with parchment paper and spray non-stick cooking spray on them. Place 1 ½ inch sized balls of cookie dough onto the sheets, spaced at least 2 inches apart.
Bake cookies for 10-12 minutes, or until edges of cookies begin to brown.
For the Crème Filling:
In the bowl of an electric mixer beat butter, 2 c. powdered sugar, 2 T. heavy cream, vanilla and salt.
Once thoroughly combined and smooth add in another 1 c. powdered sugar and 1 T. cream. Beat until smooth.
Add in remaining sugar and cream and mix until completely smooth.
Once cookies have completely cooled place 2-3 T. of crème filling on one cookie’s base and top with another cookie. Enjoy!
You can also use 1 1/2 cups of a 1-to-1 gluten-free flour mix instead of the white rice flour, tapioca starch, and xanthan gum.