Gluten-Free Oatmeal Cream Pies Sandwich Cookies
Make the best Gluten-Free Oatmeal Cream Pies, that taste better than Little Debbie Creme Pies with all-natural, simple ingredients and rich flavors. Soft, chewy oatmeal cookies pair with a creamy filling, skipping corn syrup and marshmallow fluff and are made with oats, oat flour, and cane sugar. Everyone will enjoy these homemade cookie sandwiches regardless of gluten allergies.
For the best Gluten-Free Oatmeal Cream Pies, this recipe stands out with its all-natural, simple ingredients and a depth of flavor that truly brings these cookie sandwiches to life. Made with soft, chewy oatmeal cookies and a creamy filling, this homemade version skips the corn syrup and unnecessary extras, focusing instead on rich flavors and the best baking techniques for that perfect texture.
This recipe has everything you crave in a nostalgic treat: soft, chewy oatmeal cookies sandwiched with a creamy filling—without any marshmallow fluff. Whenever I make these cookie sandwiches, they’re always a hit, bringing back those familiar flavors we all loved growing up but with a fresh, homemade touch. The recipe is straightforward, using simple ingredients you likely already have in your pantry. So, whether it’s your first time trying a batch of these or you’re just in need of a favorite dessert to satisfy your sweet tooth, these copycat Little Debbie Creme Pies are going to be your new go-to for a sweet treat everyone can enjoy regardless of gluten allergies.
Why Are These Homemade Little Debbie Creme Pies a Better Choice Than the Original?
These homemade Little Debbie creme pies are a better choice than the original because you get to control the ingredients and skip all the preservatives and artificial flavors. By making them from scratch, you’re using real, wholesome ingredients like oat flour and natural sugars, creating a treat that’s free from the processed extras found in packaged snacks. Plus, they’re gluten-free, so they work for those with dietary restrictions. Best of all, you still get that same chewy texture and creamy filling everyone loves, but with a fresher, homemade taste you just can’t beat!
Why You’ll Love This Copycat Little Debbie Oatmeal Creme Pies Recipe
- Homemade Comfort: These gluten-free oatmeal cream pies give you all the cozy, homemade goodness of a classic treat.
- Perfectly Chewy Texture: Thanks to oats, every bite has that just-right chewiness.
- Dreamy Cream Filling: The smooth, creamy filling in the middle brings out the perfect sweet balance.
- Simple Ingredients: Everything you need is probably in your pantry, making this a super-easy gluten-free dessert to whip up anytime!
Ingredients & Substitutions
Here is everything you need to make the best Little Debbie oatmeal cream pies copycat recipe:
Unsalted Butter: You can also use vegan butter, or any dairy-free butter for a plant-based option.
Cane Sugar: You can also use white sugar. Brown sugar and coconut sugar works great here too, adding a bit of a caramel-like depth.
Egg: A flax or chia egg (1 tablespoon of ground flaxseed or chia seeds mixed with 3 tablespoons of water) works well if you’re baking vegan.
Molasses: You can omit it if you like. Honey or maple syrup will also do the trick if you’re out of molasses, though the flavor will be slightly different.
Oat Flour: If you don’t have oat flour, you can grind your own by blending quick or old-fashioned oats in a high-speed blender, food processor, or Nutribullet for 30 seconds.
Quick Oats: Rolled oats can be substituted; just give them a quick blitz in the food processor to make them smaller in size. Or, you can use them as is for a lumpier texture in your cookies. They will still taste delicious.
Important Note: Make sure to use certified gluten-free oats if you’re preparing these oatmeal cream pies for someone with gluten sensitivities or celiac disease. Regular oats can often contain traces of gluten from cross-contamination, so choosing certified gluten-free oats ensures the recipe stays safe for those with gluten restrictions.
Cocoa Powder: You can skip it, or add a dash more if you want a richer chocolate taste. This helps to add flavor as well as a darker color since the recipe doesn’t call for brown sugar.
Heavy Whipping Cream: Coconut cream is a fantastic non-dairy option that still keeps the filling creamy.
Powdered Cane Sugar: You can use regular powdered sugar instead.
How to Make My Gluten-Free Oatmeal Cream Pies Recipe
Here are easy, detailed, step-by-step instructions for making my oatmeal sandwich cookie recipe. The instructions are also repeated in the recipe card at the bottom of this blog post.
Step 1: Make the Cookie Dough
Preheat your oven to 350°F (175°C).
Beat 1/2 cup butter and 1/2 cup cane sugar in a large mixing bowl with a stand mixer or an electric mixer until light and fluffy.
Add the wet ingredients, including 1 egg, 1 tablespoon molasses, and 2 teaspoons vanilla extract and mix until everything is combined.
Add the dry ingredients, including 1-1/3 cups oat flour, 1 cup quick oats, 1 tablespoon cocoa powder, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1/2 teaspoon cinnamon. Mix just until combined.
Step 2: Form and Bake the Oatmeal Cookies
Using a medium cookie scoop for uniformity, scoop dough into small balls and place on a parchment-lined baking sheet atleast 2 inches apart. Gently flatten and shape each cookie by wetting your fingers and pressing them into a .25″ thick circle. Or, you can spread another sheet of parchment paper over the top of them and press down a second baking sheet to flatten them all at once.
Bake for 8 minutes, until the edges are set and start turning a light golden brown, but the centers are still soft.
OPTIONAL: You can take a round cookie cutter slightly larger than the baked cookies and gently swirl the cookie inside the cookie cutter. This will help round it out even more if you want a more precise circle. But you need to do it immediately after you remove them from the oven while they are still warm.
Allow to cool on the counter. They may seem underbaked, but they will firm up as they cool.
Step 3: Make the Cream Filling
While the cookies cool, whip together 1/4 cup butter, 1 teaspoon vanilla extract, 1/8 teaspoon almond extract (optional), and 2 tablespoons heavy whipping cream for 1 minute until fluffy. Add 1-1/2 cups powdered sugar and 2 pinches salt and whip until it’s smooth and creamy.
Spread or pipe the filling in a piping bag or sandwich bag with the corner clipped onto the flat side of one cookie, then sandwich with another cookie. Repeat with the rest, and enjoy! Allow to cool completely before frosting.
Helpful Recipe Notes
Chill the Dough If Sticky: If your dough feels too soft, chill it for about 15 minutes, which makes shaping easier.
Watch the Baking Time: To keep the cookies soft and chewy, pull them out as soon as the edges are set.
Oat Texture Tip: Using quick oats here really helps give these cookies their signature chew. You can also use old-fashioned oats, which give them even more texture.
Delicious Cookie Sandwich Serving Suggestions
- Perfect Snack: Enjoy as an afternoon treat with a glass of cold milk—these taste even better than store-bought!
- Holiday Cookie Tray: These gluten-free oatmeal cream pies make a wonderful addition to holiday cookie platters and dessert tables.
- Warm for Extra Softness: Pop them in the microwave for a few seconds to get that freshly-baked softness.
- Mini Ice Cream Sandwiches: Use them as gluten-free ice cream sandwiches by adding a small scoop of ice cream in between.
- Lunchbox Friendly: They’re sturdy enough to pack as a lunchbox treat without falling apart.
- Homemade Gift: Wrap them up in a cute box or bag for a thoughtful homemade gift.
Do you cookies with oat flour? Check out more of my easy and nutritious oat flour cookie recipes:
Gluten-Free Oatmeal Cream Pies Sandwich Cookies
Ingredients
- 1/2 cup butter (113g)
- 1/2 cup cane sugar (110g)
- 1 egg
- 1 tablespoon molasses
- 2 teaspoons vanilla extract
- 1-1/3 cups oat flour (170g)
- 1 cup quick oats (105g)
- 1 tablespoon cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
Cream Filling:
- 1/4 cup butter (56g)
- 1 teaspoon vanilla extract
- 1/8 teaspoon almond extract (optional)
- 2 tablespoons heavy whipping cream
- 1-1/2 cups powdered sugar
- 2 pinches salt
Instructions
- Preheat your oven to 350°F (175°C). Beat 1/2 cup butter and 1/2 cup cane sugar in a large mixing bowl with a stand mixer or an electric mixer until light and fluffy.Add the wet ingredients, including 1 egg, 1 tablespoon molasses, and 2 teaspoons vanilla extract and mix until everything is combined.Add the dry ingredients, including 1-1/3 cups oat flour, 1 cup quick oats, 1 tablespoon cocoa powder, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1/2 teaspoon cinnamon. Mix just until combined.
- Using a medium cookie scoop for uniformity, scoop dough into small balls and place on a parchment-lined baking sheet atleast 2 inches apart. Gently flatten and shape each cookie by wetting your fingers and pressing them into a .25" thick circle. Or, you can spread another sheet of parchment paper over the top of them and press down a second baking sheet to flatten them all at once.
- Bake for 8 minutes, until the edges are set and start turning a light golden brown, but the centers are still soft. Allow to cool on the counter. They may seem underbaked, but they will harden slightly as they cool. Allow to cool completely before frosting.
- While the cookies cool, whip together 1/4 cup butter, 1 teaspoon vanilla extract, 1/8 teaspoon almond extract (optional), and 2 tablespoons heavy whipping cream for 1 minute until fluffy. Add 1-1/2 cups powdered sugar and 2 pinches salt and whip until it’s smooth and creamy.
- Spread or pipe the filling in a piping bag or sandwich bag with the corner clipped onto the flat side of one cookie, then sandwich with another cookie. Repeat with the rest, and enjoy!
Video
This was fun to try and I love the result thank you
I’m so glad to read this, Garrett!! Thank you 🙂
These are so delicious, seriously, better than the store bought ones, kids loved them
Thank you for the review, Alysse!!
Soooooo soo good
Thank you for the review, Bryce! 🙂
This recipe is so much fun to make and is a delicious way to enjoy the Little Debbie cakes we ate when we were younger 🙂