These Gluten-Free Homemade Oatmeal Creme Pies are so incredibly decadent and delicious! Chewy oatmeal cookies sandwiched with a fluffy, creamy marshmallow filling. They’re reminiscent of the classic Little Debbie Oatmeal Creme Pies, but made with simpler ingredients from scratch. Keep scrolling for the recipe.
Normally a recipe like this would start out with me saying how the Little Debbie Oatmeal Creme Pies were a childhood favorite of mine. But, if I’m being honest, I was more of a Tastykake Butterscotch Krimpets kinda gal. It’s the Philly girl in me, I suppose. It feels really good to get that out in the open. We’re all about transparency here at Hungry Blonde.
The truth is, a few months ago on my first visit to Charlotte, I got an Oatmeal Creme Pie from The Batchmaker, and I think it was actually the best dessert I’ve ever had. Yes…ever. Heck, that might have even been what convinced me to move to Charlotte.
Now, I won’t say my version can even compete with The Batchmaker’s but, they did turn out quite incredible, if I do say so. I adapted this recipe from Tasty, and they were actually so easy to make gluten-free!
PrintGluten-Free Homemade Oatmeal Creme Pies
Gluten-Free Homemade Oatmeal Creme Pies ~ Copycat Little Debbie recipe! Chewy oatmeal cookies sandwiched with a fluffy, creamy marshmallow filling.
- Prep Time: 30
- Cook Time: 90
- Total Time: 2 hours
- Yield: 8–10 1x
- Category: Dessert, Cookies
- Method: Bake
- Cuisine: American
- Diet: Gluten Free
Ingredients
Cookie Ingredients:
- 1 cup dark brown sugar, packed
- 1 cup (2 sticks) unsalted butter, melted
- 1/3 cup honey
- 1 teaspoon vanilla extract
- 2 eggs
- 2 cups gluten-free flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 2 cups gluten-free whole or quick oats
Filling ingredients:
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup powdered sugar
- 1 cup marshmallow fluff
- 1 tablespoon milk (if needed)
Instructions
- Preheat oven to 350 degrees and line baking sheets with parchment paper
- In a large bowl whisk together butter and brown sugar, then whisk in the honey, eggs and vanilla
- In a separate bowl combine flour, baking soda, cinnamon and salt
- Add dry ingredients to wet ingredients and combine well, then mix in the oats
- Refrigerate dough for 15 minutes
- Scoop dough onto baking sheets, forming 20 or 30 cookies (depending on how large you want them)*, making sure to leave about 2 inches for them to spread while baking
- Bake for 8-10 minutes. The cookies will still be very soft, but don’t over-bake them!
- Allow cookies to cool for at least 60 minutes (but closer to 2 hours is better) before assembling
- To make the filling, use a stand mixer or hand mixer to beat together softened butter, powdered sugar and marshmallow fluff. Add small splash of milk if needed
- Spread filling on cookies and form into sandwiches
Notes
* I’ve made both larger and smaller cookies sizes and prefer smaller, as these oatmeal creme pies are very rich. If smaller, the cookies are a bit thicker. If you want a thinner cookie, make them on the larger side.
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What flour should I use?
In this case, my favorite gluten-free baking flour to use is Bob’s Red Mill 1:1. I also love King Arthur and Pillsbury brands. Plus, another gluten-free flour option is oat flour.
If you aren’t gluten-free, then you can use all-purpose flour.
Almond flour may work, however the cookies probably won’t hold together as well.
I would NOT recommend using coconut flour, as it has a very different texture and absorbency.
Can I made these vegan?
So, I have not tried to make these cookies vegan (yet), but if you wanted to try you could sub in your favorite vegan butter and make “flax eggs.” Vegan frosting options below.
What are some other frosting alternatives?
- make your own vegan frosting simply with vegan butter + powdered sugar. Here is a recipe you can follow
- Also, my cream cheese frosting would be delicious in these Oatmeal Creme Pies!
- If you want to make things even simpler, then grab your favorite pre-made frosting. I won’t tell anyone 😉 Some of my favorites are Miss Jones and Simple Mills. They’re both vegan/dairy-free!
As always, if you make these Gluten-Free Homemade Oatmeal Creme Pies or any of my other recipes, please leave a comment or review! You can also tag me on Instagram @hungry.blonde so I can see how they turned out 🙂 xoxo GG
You might also like:
Chocolate Chip Cookie Bars
Flourless Monster Cookies
Grain-Free Copycat Lofthouse Cookies
Little Debbie who? I made these delicious oatmeal creme pies today! Despite leaving them on the baking sheet, they didn’t spread well. I made a few super thick cookie sandwiches. Then I decided to cut the cookies in half and put the icing in the middle. That fixed my proportion issue. The taste is 10/10. Gracie, your recipes never disappoint!
Rose, this comment makes me so happy! I’m so glad you’ve loved these cookies as much as I do 🙂
Dessert is a huge deal in our house but sometimes I feel overwhelmed since my husband can’t have chocolate, and sometimes it’s hard to find recipes without chocolate. His fave little Debbie cakes are oatmeal pies and he loves these even more. I’m obsessed! Definitely a must try!
★★★★★
I’m so glad! Yeah, when I eat these cookies, chocolate is the last thing on my mind LOL
Have the cookies made and ready to fill shortly 🙂 was wondering if you know how long these keep? Do you keep in fridge or on the counter?
Thank you!
I personally like keeping in the fridge, the cookies hold their texture better and they’ll last over a week! Closer to a week on the counter 🙂
So so delicious! I haven’t had an oatmeal cream pie in probably 10 years due to being GF and this is just incredible! 😍 I used simple mills frosting in the middle too! thank you!
★★★★★
So happy to hear it, Nicolette! Thanks for the comment 🙂
I made these oatmeal pies (little Debbie) yesterday. They are awesome. I made them smaller and used less frosting and they were perfect.
Definitely a 5 star, but it wont let me rate it??