These Gluten-Free Oatmeal Cream Pies are the perfect blend of chewy oatmeal cookies filled with rich, salted caramel buttercream. Made with gluten-free flour and old-fashioned oats, these cookies are soft, flavorful, and irresistibly sweet. The caramel buttercream filling adds a luxurious touch, making these cream pies the ultimate treat for anyone with gluten sensitivities or those simply craving a homemade dessert. Perfect for gluten-free baking, these oatmeal cream pies are ideal for snacks, parties, and holiday desserts. Easy to make and deliciously indulgent, they’re a crowd-pleaser that everyone will enjoy.

Ingredients:
For the Cookies:
- 1 stick butter (softened)
- 1 large egg (room temperature)
- ¼ cup sugar
- ½ cup Bob’s Red Mill 1:1 gluten-free flour
- ⅓ cup Bob’s Red Mill 1:1 gluten-free flour
- 1 ½ cups old-fashioned gluten-free oats
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- ½ teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 teaspoon vanilla bean paste
- ½ cup brown sugar
- 2 tablespoons brown sugar (packed)
- 2 teaspoons brown sugar
- ¾ tablespoon honey
For the Salted Caramel Buttercream Frosting:
- 1 stick butter (softened)
- 2 tablespoons sea salt caramel sauce
- Pinch of salt
- 1 ½ cups powdered sugar
- ¾ teaspoon vanilla extract
- 2 teaspoons almond milk (adjust as needed)
Instructions:
- Make the Cookies:
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Set aside.
- Pulse the oats in a food processor until they’re broken down into small pieces (but not a powder).
- In a medium bowl, whisk together the gluten-free flours, cinnamon, salt, and baking soda. Then, add the oats and whisk again.
- Using a stand mixer with the paddle attachment, beat the butter and both sugars until smooth and creamy. Scrape down the bowl.
- Add honey, egg, and vanilla bean paste. Mix on low speed for about 20 seconds until combined. Scrape the sides of the bowl and mix again.
- Gradually add the dry ingredients to the mixer and mix on low speed for 20 seconds, then increase to medium speed until fully combined.
- Using a 2-tablespoon cookie scoop, drop dough onto the prepared baking sheets, spacing the cookies about 2 inches apart.
- Bake for 10-12 minutes, until the edges are golden brown, but the centers are still soft.
- Once out of the oven, immediately use a cookie cutter slightly larger than the cookies to swirl them into a perfectly circular shape.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire cooling rack to cool completely.
- Make the Frosting:
- In the bowl of a stand mixer, beat the butter until smooth and creamy.
- Add half of the powdered sugar and mix on low until almost combined. Then, add the vanilla extract, vanilla bean paste, and a pinch of salt, and mix until incorporated.
- Add the remaining powdered sugar, caramel sauce, and sea salt. Mix on low speed until combined, then increase the speed to medium-high and mix until the frosting is creamy and smooth.
- If the frosting is too thick, add 1 teaspoon of almond milk to adjust the consistency. Add more milk as necessary to reach your desired texture.
- Assemble the Oatmeal Cream Pies:
- Place half of the cookies with the flat side facing up on a clean surface.
- Using a piping bag, pipe an even layer of salted caramel buttercream on top of each cookie.
- Top each frosted cookie with another cookie, creating a sandwich. Gently press down to spread the frosting evenly.
Why You’ll Love This Recipe
These Gluten-Free Oatmeal Cream Pies are a nostalgic treat with a twist. The soft, chewy oatmeal cookies are paired with a rich, salted caramel buttercream filling, creating the perfect balance of sweet and salty. This gluten-free dessert is perfect for anyone with dietary restrictions, but even those without will love the decadent flavor and texture. These oatmeal cream pies make a wonderful homemade snack or dessert for any occasion.
Tips
- Room Temperature Ingredients: Make sure the butter and egg are at room temperature to ensure smooth and even mixing.
- Don’t Overmix: Be careful not to overmix the dough once the dry ingredients are added. Overmixing can result in dense cookies.
- Chill the Dough (Optional): If you have time, chilling the dough for about 30 minutes before baking helps the cookies hold their shape better and prevents spreading.
- Freshness: Store the cookies in an airtight container at room temperature for up to 3 days or refrigerate them to keep the frosting fresh for a longer period.
Variations and Substitutions
- Flour Alternatives: You can experiment with other gluten-free flours, but Bob’s Red Mill 1:1 gluten-free flour provides the best texture for these cookies.
- Frosting: For a different flavor, try using chocolate ganache, cream cheese frosting, or even peanut butter frosting instead of the salted caramel buttercream.
- Sweeteners: You can substitute the honey with maple syrup or agave syrup if you prefer a vegan option.
- Add-ins: Consider adding raisins, dried cranberries, or chopped nuts to the oatmeal cookies for extra flavor and texture.
FAQs
Can I make these cookies without caramel frosting?
Yes, you can skip the caramel frosting and enjoy the oatmeal cookies as they are, or use a different filling like chocolate ganache or buttercream.
Can I freeze the cookie dough?
Yes, you can freeze the cookie dough before baking. Scoop the dough onto a baking sheet and freeze until firm, then transfer to a freezer bag. Bake directly from frozen, adding a couple of extra minutes to the baking time.
What can I use instead of almond milk?
You can substitute almond milk with any other milk alternative, such as oat milk, soy milk, or dairy milk if you are not concerned with dairy.
Serving Suggestions
- For Dessert: Serve these oatmeal cream pies as a decadent dessert at parties, gatherings, or holidays.
- With Coffee or Tea: Pair them with a hot cup of coffee or tea for an afternoon treat.
- Lunchbox Snacks: Pack these delicious cream pies as a sweet snack for school or work lunches.
Gluten-Free Oatmeal Cream Pies
6
servings5
minutes17
minutesIngredients
For the Cookies:
1 stick butter (softened)
1 large egg (room temperature)
¼ cup sugar
½ cup Bob’s Red Mill 1:1 gluten-free flour
⅓ cup Bob’s Red Mill 1:1 gluten-free flour
1 ½ cups old-fashioned gluten-free oats
¼ teaspoon salt
¼ teaspoon baking soda
½ teaspoon cinnamon
1 teaspoon vanilla extract
1 teaspoon vanilla bean paste
½ cup brown sugar
2 tablespoons brown sugar (packed)
2 teaspoons brown sugar
¾ tablespoon honey
For the Salted Caramel Buttercream Frosting:
1 stick butter (softened)
2 tablespoons sea salt caramel sauce
Pinch of salt
1 ½ cups powdered sugar
¾ teaspoon vanilla extract
2 teaspoons almond milk (adjust as needed)
Directions
- Make the Cookies:
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Set aside.
- Pulse the oats in a food processor until they’re broken down into small pieces (but not a powder).
- In a medium bowl, whisk together the gluten-free flours, cinnamon, salt, and baking soda. Then, add the oats and whisk again.
- Using a stand mixer with the paddle attachment, beat the butter and both sugars until smooth and creamy. Scrape down the bowl.
- Add honey, egg, and vanilla bean paste. Mix on low speed for about 20 seconds until combined. Scrape the sides of the bowl and mix again.
- Gradually add the dry ingredients to the mixer and mix on low speed for 20 seconds, then increase to medium speed until fully combined.
- Using a 2-tablespoon cookie scoop, drop dough onto the prepared baking sheets, spacing the cookies about 2 inches apart.
- Bake for 10-12 minutes, until the edges are golden brown, but the centers are still soft.
- Once out of the oven, immediately use a cookie cutter slightly larger than the cookies to swirl them into a perfectly circular shape.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire cooling rack to cool completely.
- Make the Frosting:
- In the bowl of a stand mixer, beat the butter until smooth and creamy.
- Add half of the powdered sugar and mix on low until almost combined. Then, add the vanilla extract, vanilla bean paste, and a pinch of salt, and mix until incorporated.
- Add the remaining powdered sugar, caramel sauce, and sea salt. Mix on low speed until combined, then increase the speed to medium-high and mix until the frosting is creamy and smooth.
- If the frosting is too thick, add 1 teaspoon of almond milk to adjust the consistency. Add more milk as necessary to reach your desired texture.
- Assemble the Oatmeal Cream Pies:
- Place half of the cookies with the flat side facing up on a clean surface.
- Using a piping bag, pipe an even layer of salted caramel buttercream on top of each cookie.
- Top each frosted cookie with another cookie, creating a sandwich. Gently press down to spread the frosting evenly.
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