Gluten Free Oatmeal Cream Pies
by: claire cary
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.
Equipment
Ingredients
Cookies
- 1 cup unsalted butter softened
- 1 cup brown sugar
- ½ cup white sugar
- 1 egg
- 2 teaspoons vanilla
- 1 tablespoon molasses
- 1 ½ cups gluten free all purpose baking flour
- 1 teaspoon baking soda
- ¾ teaspoon cinnamon
- ½ teaspoon salt
- 2 ¾ cups quick cooking oats certified gluten free
Filling
- ¾ cup unsalted butter softened
- 3 cups powdered sugar
- 3 tablespoons heavy cream
- 1 teaspoon vanilla extract
Instructions
- 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!
Notes
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.
Serving: 1cookie / Calories: 501kcal / Carbohydrates: 71g / Protein: 5g / Fat: 30g / Saturated Fat: 18g / Polyunsaturated Fat: 2g / Monounsaturated Fat: 8g / Trans Fat: 1g / Cholesterol: 89mg / Sodium: 205mg / Potassium: 135mg / Fiber: 3g / Sugar: 48g / Vitamin A: 903IU / Vitamin C: 0.03mg / Calcium: 52mg / Iron: 2mg
