Remember those Little Debbie oatmeal cream pies? I used to love those as a kid! They were creamy, gooey, sweet, and soft all at the same time. Now in my health journey, I wouldn’t touch them if someone paid me. Have you taken a look at the ingredients in those? Over 30 ingredients, most of which I don’t know what it is or I can’t pronounce. So NO I will not be putting that into my body. But sometimes I just want an oatmeal cream pie. Especially during all the quarantine madness. Sometimes you just need a little comfort food or sweet treat. It’s a dilemma for sure.
So while majorly craving an oatmeal cream pie one day, I decided I would create my own gluten free, dairy free recipe.
How To Make Gluten Free, Dairy Free Oatmeal Cream Pies:
Now I’m going to be very honest. I almost gave up. I also almost slung cookie dough across my kitchen in rage while testing these bad boys. It took me about six different times of cookie testing to get the consistency right. I probably tested with four different kinds of flour and FINALLY after having to throw the previous five batches of cookies in the trash, (yes they were that bad) the sixth batch finally turned out amazing…..and saved my sanity.
Plain Oatmeal Cookies Are Delicious Too!
Now if you are like my husband and love an oatmeal cookie but hate an oatmeal cream pie, (I know a super weirdo) do not fret my friend, you don’t have to make the cream filling. Just follow the cookie recipe and omit the cream filling and assembly instructions. I have also added in the notes some great options for add-ins if you don’t want a plain oatmeal cookie. I recommend 1/4-1/3 cup of whatever ingredients you add. If you add more than one, I would stick to 2 tablespoons per ingredient. Enjoy!Print
Oatmeal Cream Pies
The easiest and most delicious gluten free oatmeal cookie is paired with a sweet and fluffy dairy free cream filling.
- Yield: 12–14 cookies 1x
- 1/2 cup vegan butter ( I use Milkadamia brand)
- 1/2 cup coconut sugar
- 1 egg or flax/chia egg if vegan
- 1 teaspoon vanilla extract
- 1 tablespoon molasses
- 1/2 teaspoon cinnamon
- 1/8 teaspoon salt
- 1/3 cup coconut flour
- 1/3 cup arrowroot
- 1 cup gluten free oats
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 14oz can coconut cream
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2 tablespoons arrowroot
- Let butter and egg get to room temperature. Preheat oven to 350 degrees.
- In a medium size bowl, add room temperature butter and coconut sugar and mix with a hand mixer or stand mixer. Mix until combined.
- Add egg, vanilla, molasses, cinnamon, and salt to creamed butter and mix again until creamy.
- Add arrowroot and coconut flour and mix on low until arrowroot is combined then turn mixture on high until batter is completely mixed together.
- Pour oats, baking powder, and baking soda to the batter and mix on low one more time.
- Spray a baking sheet with coconut oil and use a retractable scoop to scoop out the cookie batter onto the baking sheet. Keep cookies at least 1.5 inches apart.
- Press down to shape cookies and bake for 9-11 minutes until slightly browned around the edges.
- Let cookies cool for 15 minutes before removing from baking sheet.
- Scoop out the white part only from the coconut cream and add to a mixing bowl.
- Add all other ingredients to the bowl with coconut cream and mix with a mixer until creamy. (If using a stand mixer, use the whisk attachment)
- Pour cream into a sealable bowl and place in the freezer while cookies are cooling. Freeze for 1 hour.
Cream Pie Assembly:
- After cookies have cooled and cream filling is chilled in the freezer, spoon out approximately 2 tablespoons of cream onto a cookie, then spread evenly with a spoon. Place another cookie on top & you have your cream pie!
- Repeat steps until all cookies are completed with cream filling.
- Dried black cherries
- Dark or White chocolate chips
Cream pies must be refrigerated. They can also be frozen and thawed to eat at a later date.