So, who remembers the packaged oatmeal cream pies?! Ugh, so good! And obviously the inspiration for this glorious recipe—minus all those random ingredients that come along with packaged baked goods. These oatmeal cream pies are soft, chewy, with a caramel, buttery flavor. Mmm, mmm, mmm.
The recipe is created using all gluten free ingredients, but can easily be converted to a non-gluten free recipe [just swap the gluten free flour with regular all purpose flour!].
Usually I try to make “healthier” desserts, but I just decided to go for it with this one—melted butter, brown sugar, marshmallow fluff and all! WORTH IT, promise!
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Gluten Free Oatmeal Cream Pies
Servings 23 oatmeal cream pies (46 cookies total)
Ingredients
Dry Ingredients
- 1 1/2 cup gluten free oats
- 1 1/4 cup all purpose gluten free flour
- 1 cup light brown sugar, packed
- 1/2 cup regular, granulated sugar
- 1 tsp cinnamon
- 1 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup (or 1 stick) unsalted butter, melted and cooled
- 2 eggs
- 1 tsp vanilla extract
Filling
- 7 oz jar of marshmallow fluff
Instructions
- Preheat oven to 350°.
- Lightly grease baking sheet, or line with parchment paper.
- In standing mixer, combine all dry ingredients.
- Once dry ingredients are combined, add remaining, wet ingredients and mix until well combined.
- Use a small cookie scoop* to scoop cookie dough onto the greased/lined baking sheet. Place cookie dough a few inches apart from each other to allow space for the cookies to spread as they bake.*1 tablespoon cookie scoop works best with the provided bake time.
- Bake for 8-9 minutes.
- Allow a few minutes before very carefully moving the cookies to a cooling rack to set.
Assembling the oatmeal cream pie sandwiches.
- Once the cookies have completely cooled, top half of the cookies each with 1 heaping tsp of marshmallow fluff (although it won't look like much at first, any more fluff than this will really spill out when you sandwich your cookies together).
- Sandwich together your cookies and enjoy!
Storage:
- Store in a cool place in an airtight container. If you plan to refrigerate, it's best to remove from refrigerator about 10 minutes before serving.