Irresistible Gluten-Free Oatmeal Cream Pies: A Hug in a Cookie
These gluten-free oatmeal cream pies are soft, chewy cookies filled with a dreamy sweet marshmallow-fluff filling. A nostalgic and comforting treat ideal for any occasion, they bring back childhood memories with a modern, gluten-free twist.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 24 cookies 1x
- Category: Gluten-Free
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
For the Cookies:
1 cup salted butter, softened (227 grams)
1 1/2 cups lightly packed light brown sugar (320 grams)
1 large egg
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/2 cups gluten-free 1:1 baking flour (180 grams)
3 cups gluten-free quick oats (270 grams)
For the Filling:
1/2 cup salted butter, softened (113 grams)
1 3/4 cups powdered sugar (195 grams)
1 (7-ounce) jar marshmallow fluff/crème
1 teaspoon vanilla extract
1 to 2 tablespoons heavy cream
Instructions
Preheat & Prep: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
Cream the Base: In a stand mixer (or using a handheld mixer), combine the softened butter, brown sugar, egg, vanilla, baking soda, cinnamon, and salt. Mix on medium speed until light and fluffy, ~2-3 minutes.
Add Dry Ingredients: Add the gluten-free flour and quick oats. Mix on low speed until evenly combined. Avoid overmixing.
Scoop & Shape: Scoop slightly rounded tablespoons of dough. Roll each into smooth balls and place them 2-3 inches apart on the baking sheets.
Bake the Cookies: Bake for 8-10 minutes, or until lightly golden. Let them cool completely on a wire rack.
Prepare the Filling: In a mixer, beat the softened butter, powdered sugar, marshmallow fluff, and vanilla. Add heavy cream gradually until the mixture reaches a spreadable consistency.
Assemble the Cream Pies: Spread a dollop of filling on the flat side of one cookie and place another on top to form a sandwich.
Notes
Use gluten-free jars of marshmallow fluff if desired.
Store assembled cookies airtight in the fridge for up to 5 days.
Freeze unbaked dough balls for up to 3 months to bake later as needed.
Ensure all your ingredients meet gluten-free standards if avoiding gluten.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Find it online: https://bestdisheasy.com/gluten-free-oatmeal-cream-pies/