Gluten-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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