Gluten-Free Oatmeal Cream Pies
These delightful gluten-free oatmeal cream pies are reminiscent of the classic Little Debbie snack, filled with sweet cream and perfect for fall indulgence.
Ingredients
Cookie Ingredients
- 1 cup gluten-free rolled oats
- 1 cup gluten-free flour blend
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened (or a vegan substitute)
- 1 large egg
- 1 teaspoon vanilla extract
Filling Ingredients
- 1 cup powdered sugar (for the filling)
- 1/4 cup butter, softened (for the filling)
- 1 teaspoon vanilla extract (for the filling)
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, mix together gluten-free flour, oats, baking powder, baking soda, and salt.
- In another bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until fully incorporated.
- Gradually add the dry ingredients to the wet mixture and stir until combined into a thick dough.
- Scoop tablespoon-sized portions of dough and roll into balls, placing them on prepared baking sheets.
Baking
- Bake for 10-12 minutes, or until edges are golden. Centers may appear underbaked but will firm up as they cool.
Filling Preparation
- While cookies cool, cream together softened butter, powdered sugar, and vanilla extract for the filling until smooth and fluffy.
Assembly
- Spread a generous dollop of cream filling on the flat side of one cookie and sandwich it with another cookie.
Notes
For a delightful twist, add coconut whipped cream on top. Use certified gluten-free products and consider variations like streusel topping or vegan alternatives.
Nutrition
Serving: 1gCalories: 180kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 4gSodium: 100mgFiber: 1gSugar: 10g
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