Gluten Free Oatmeal Cream Pies

Oatmeal + cinnamon + fluffy vanilla frosting = gluten free, dairy free dessert perfection.

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There is almost nothing in this world that is more comforting than the combination of cinnamon, vanilla, and oatmeal. If you disagree, I’ll be the first to tell you that I’m almost positive you’re wrong. Also, I’m not sure if we can be friends.

Just kidding, sorta.

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Where these cookies may lack in health conscience-ness, they MORE than make up for in flavor and decadence. Even those of us who are gluten-free and/or dairy-free need an indulgent treat every now and again, don’t we? 4 Gluten free oatmeal cream pies 007

These cookies, most definitely, ARE said indulgent treat.

Gluten-Free Oatmeal Cream Pies

Ingredients for the cookies:

  • 1 1/2 cups all purpose gluten free flour blend
  • 1 1/4 cups brown rice flour
  • 1 1/2 teaspoon xanthum gum
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup earth balance
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 cups gluten free old fashioned rolled oats

~Preheat oven to 350. Combine flours, xanthum gum, cinnamon, baking soda, and salt and set aside.  In a mixer, cream earth balance, sugars, eggs, and vanilla until light and fluffy.  Slowly add dry ingredients and mix just until blended. Gently fold in the oats. Drop by rounded tablespoon {or in my case, purple scoop :D} onto and ungreased cookie sheet. Flatten slightly. Bake for 10-12 minutes, or until toasty brown around the edges.  Cool completely.

Ingredients for the dairy free  frosting:

  • 1/3 cup earth balance
  • 4 1/2 cups {supposed to be sifted, but I never do} powdered sugar
  • 1/4 cup rice milk
  • 1 1/2 teaspoons vanilla

~In a mixing bowl,  beat earth balance until fluffy. Gradually add 2 cups of the powdered sugar, beating well. Slowly beat in the 1/4 cup rice milk and vanilla.  Slowly beat in remaining powdered sugar. Beat in additional milk, if needed, to reach spreading consistency.

~Spread desired amount of frosting {I like to be VERY generous in this area} on the flat side of half the oatmeal cookies and top each with a second cookie. Reserve any left over frosting in the fridge for up to 2 weeks for late night, sweet tooth emergencies of the  most serious kind.

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Bookmark it, pin it, or print it. You FOR SURE need to try these.

XO, Sara

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Comments

  1. YUM

  2. These look amazing! My husband would love them! I tend to bake in larger quantities and then freeze. Do you know if they would freeze well?

    • I actually did freeze some and they were amazing! Most of the time, my daughter and I didn’t even wait for them to thaw back out before eating 🙂 Thanks so much for stopping by!

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