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"Little Debbie" Oatmeal Creme Pies from Scratch | Gluten Free with L.B.
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5 from 1 vote

“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.
Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
Servings: 16 servings


Oatmeal Cookies

  • 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

Crème Filling

  • 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.


Calories: 655kcal | Carbohydrates: 113g | Protein: 6g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 58mg | Sodium: 199mg | Potassium: 167mg | Fiber: 4g | Sugar: 69g | Vitamin A: 575IU | Calcium: 37mg | Iron: 1.9mg