These gluten free oatmeal cream pies have soft and chewy oatmeal cookies sandwiched with a fluffy vanilla cream filling. They’re so fun to make, perfectly sweet and I promise you can’t even tell it’s gluten free.

gluten free oatmeal cream pies on a wood board

I’m a classic chocolate chip cookie girl through and through, but every now and then I get a craving for something different and these gluten free oatmeal cream pies never disappoint. They’re chewy, perfectly sweet, with a classic oatmeal cookie and fluffy sweet cream filling that is essentially a buttercream frosting.

The cookie dough requires no chilling and you can even add in some chocolate chips or other spices like nutmeg or ginger to mix up the flavor profile! You can make the cookies really big or really small, just know the bake time will be shorter for smaller cookies. I used about 1 1/2 to 2 tablespoons of dough per cookie, but you can use up to 3 or as little as 1 if you prefer. If you love this recipe, try my oatmeal breakfast cookies next!

Quick tips!

Oats are naturally gluten free, but often contaminated with gluten during processing. Be sure to use certified gluten free oats if you have Celiac Disease or are baking for someone with a severe gluten intolerance.
You can easily make these cookies both dairy free and vegan if needed. The egg can be swapped for apple sauce and the butter can be swapped with a dairy free butter. I don’t recommend oil for the best flavor.

How to make gluten free oatmeal cream pies

Preheat the oven to 350 degrees Fahrenheit. Prepare two baking sheets with parchment paper and set aside.

To a large mixing bowl or bowl of a stand mixer, combine the softened butter, brown sugar and white sugar. Beat with an electric mixer for about 45 seconds. Add in the egg, molasses and vanilla. Beat to combine.

Spoon and level the flour to measure and add to the bowl with the baking soda, cinnamon and salt. Beat to combine. Fold in the oats. Scoop the dough using about a 1 to 1 1/2 tablespoon cookie scoop and add to the baking sheet, leaving enough room to spread. You should have about 24 cookies.

Bake each tray separately for 12-15 minutes or until the edges are golden brown. Use a cookie cutter to swivel around the edges to create perfect circles. Let cool.

Meanwhile, add the butter for the filling to a mixing bowl and beat for about 30 seconds. Add in the powdered sugar, beat and then add in the vanilla and heavy cream. If it appears too thin, add more sugar, if it’s too thick, add more heavy cream.

Once the cookies have cooled, add a few tablespoons of the filling to one cookie and add a second cookie on top. Sandwich together. Repeat with all cookies and enjoy! Try my flourless monster cookies next!

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Key ingredients & swaps

Butter. We need butter for both the cookies and the cream filling. I use real, unsalted butter, but a dairy free butter such as Earth Balance will work as well.

Sugar. A mix of brown and white sugar will give the cookies a nice sweetness, help the edges get crispy and keep the center chewy! A touch of molasses will also deepen the flavor. For best results, I don’t recommend any swaps here. For the brown sugar, you can use light or dark.

Egg. Just one egg will help bind all ingredients together and give these gluten free oatmeal cream pies a nice chewy texture. Since there is only one egg, you can safely swap for an egg alternative such as apple sauce (4 tablespoons), a flax egg, or a store bought egg replacer.

Flour. We’ll be using a gluten free all purpose baking flour here to keep the recipe gluten free! I used Bob’s Red Mill 1:1 which I recommend but you can also use King Arthur.

Oats. I really prefer using quick cooking oats in any oatmeal cookie recipe because they are bit softer and don’t have as gritty of a texture. If you prefer a slightly heartier texture, you can absolutely swap for regular/old fashioned oats if you like.

bite taken out of the gluten free oatmeal cream pie to show texture

How to store

I prefer to store these gluten free oatmeal cream pies in the fridge because of the cream filling. They will keep for about 5 days in the fridge. I enjoy them cold, but you can always let come to room temperature before eating.

You can freeze the already baked cookies, but only before adding the cream filling. Just let the cookies cool completely, then add to a freezer safe bag and freeze for up to 2 months. Thaw fully and then make the cream filling fresh and sandwich with the cookies!

gluten free oatmeal cream pies on the side to show filling

More cookies you will love!

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