Gluten-Free Oatmeal Cream Pies Sandwich Cookies

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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

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.