If you grew up loving those plastic-wrapped treats from the lunchbox aisle, you are going to fall in love with this recipe.
These gluten free oatmeal cream pies are everything you remember, but so much better. They are soft, chewy, and spiced with a hint of warm cinnamon and molasses.
Table of Contents
And the filling? It’s a fluffy, marshmallow-creme cloud that sandwiches everything together perfectly.
A Little Story About This Dish
I used to stare longingly at the Little Debbie boxes in the grocery store. It is one of those specific childhood nostalgia foods that rarely has a decent gluten-free equivalent.
Most store-bought GF versions are hard, crumbly, or taste like cardboard.
I wanted the real deal. I wanted a soft, bendable cookie that squishes when you bite into it. After tweaking the flour blend and moisture ratios, I finally nailed it. These take me right back to recess.
Get Ready to Cook!
What to Expect:
This is a fun, two-part recipe. You bake the soft spiced cookies first, then whip up a quick marshmallow buttercream while they cool. It’s not hard, but it requires a little patience.
Before You Begin:
You must chill the dough.
Do not skip this step. The dough needs at least 30-45 minutes in the fridge to hydrate the gluten-free flour and firm up the butter. If you rush it, your cookies will spread into flat puddles.
The Heart of the Dish: Ingredients You’ll Need
We use melted butter for the cookie to ensure a chewy texture, and room temperature butter for the filling to make it fluffy.
For the Cookies
| Quantity | Ingredient | Note |
| 113g | Unsalted Butter | Melted and slightly cooled |
| 200g | Light Brown Sugar | Packed |
| 1 large | Egg | Room temperature |
| 145g | GF Multipurpose Blend | Use a high-quality blend |
| 4g | Cocoa Powder | Unsweetened, Dutch-processed |
| 1 tsp | Ground Cinnamon | Essential for flavor |
| 1/4 tsp | Ground Cloves | Optional, but recommended |
| 1/2 tsp | Baking Soda | (3 grams) |
| 1/2 tsp | Baking Powder | (2 grams) |
| 3/4 tsp | Kosher Salt | (3 grams) |
| 115g | GF Old Fashioned Oats | Certified gluten-free |
For the Marshmallow Filling
| Quantity | Ingredient | Note |
| 7.5 oz | Marshmallow Fluff | One standard jar |
| 200g | Powdered Sugar | Sifted |
| 113g | Unsalted Butter | Room temperature |
| 50g | Vegetable Shortening | Makes it stable |
| 1 tsp | Vanilla Extract | Pure is best |
| 1 tsp | Milk | Dairy or dairy-free works |
Let’s Get Cooking! Step-by-Step Guide
Follow these steps exactly to get that classic soft texture for your gluten free oatmeal cream pies.
Phase 1: Make the Cookie Dough
1. Melt and cool the butter
Melt 113g of butter in a saucepan. Pour it into your mixing bowl and let it cool for 5–10 minutes. It shouldn’t be piping hot when you add the sugar.
2. Pulse the oats
Place your gluten-free oats in a food processor. Pulse them 5–10 times. You want to break them up slightly so they aren’t huge flakes, but don’t turn them into fine flour.
3. Whisk the dry ingredients
In a small bowl, sift together the gluten-free flour, cocoa powder, baking powder, baking soda, salt, cinnamon, and cloves. Get rid of any lumps.
4. Cream butter and sugar
Add the brown sugar to your cooled, melted butter. Whisk on medium speed for 2–3 minutes until the mixture looks light and fluffy.
5. Add the egg
Scrape down the sides of the bowl. Add the egg and mix until fully combined.
6. Combine everything
Slowly add the dry flour mixture to the wet ingredients. Mix until just combined. Fold in the pulsed oats until they are evenly distributed.
7. Chill the dough
Transfer the sticky batter to a container. Place it in the fridge for at least 30–45 minutes. This rest period is non-negotiable!
Phase 2: Bake the Cookies
8. Preheat and scoop
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Use a medium cookie scoop (1 tablespoon size) to portion out the dough. You should get roughly 16–18 cookies.
9. Bake in batches
Place 9 dough balls on the sheet, leaving plenty of room for spreading. Keep the remaining dough in the fridge while the first batch bakes.
10. Bake lightly
Bake for 10–11 minutes. Remove them when they still look slightly underdone in the center. They will firm up as they cool. If you bake them until they look “done,” they will be too hard.
11. Shape and cool
Pro Tip: Immediately after removing from the oven, place a large round cookie cutter over each cookie and swirl it gently to nudge them into perfect circles. Let them cool in the pan for 5–10 minutes, then move to a wire rack to cool completely.
Phase 3: The Filling & Assembly
12. Cream the fats
In a stand mixer, beat the room temperature butter and shortening together until light and fluffy.
13. Add sugar and liquids
Turn the mixer to low. Gradually add the powdered sugar. Once incorporated, add the vanilla and milk. Mix for one minute.
14. Add the fluff
Add the jar of Marshmallow Fluff. Beat on medium-high speed for 3 minutes. The mixture should look like a glossy vanilla buttercream.
15. Assemble
Pipe or spread a generous amount of filling onto the flat side of half the cookies. Top with the remaining cookies.
16. Set and enjoy
Place the assembled pies in the fridge for 15–20 minutes to let the filling set slightly. Dig in!
Mastering the Dish: Pointers for Perfection & How to Store
Don’t Overbake
I cannot stress this enough. For a true oatmeal cream pie experience, the cookie must be soft. Pull them out when the edges are set but the middle looks soft.
The “Pulse” Trick
Breaking up the oats helps the cookie hold together better. Whole oats can sometimes make gluten-free cookies crumble. If you only have “Quick Oats,” skip the pulsing step—they are already small enough.
Storage
Store these in an airtight container in the fridge for up to 5 days. They actually taste better cold! You can also freeze the baked cookies (unfilled) for up to 3 months.
Look through these recipes to find some new favorites for your gluten-free diet:
- Gluten Free Gooey Butter Cookies
- Gluten Free Monster Cookies
- 5-Ingredient Gluten-Free Almond Joy Cookies
Chewy Gluten Free Oatmeal Cream Pies (Better Than Store-Bought)
- Total Time: 160
- Yield: 12 1x
- Diet: Gluten Free
Description
These Gluten Free Oatmeal Cream Pies feature soft, chewy spiced oatmeal cookies sandwiched around a fluffy marshmallow creme filling. A better-than-store-bought nostalgic treat.
Ingredients
113 grams unsalted butter (melted and slightly cooled)
200 grams light brown sugar
1 large egg
145 grams Gluten Free Multipurpose Blend
4 grams unsweetened cocoa powder (dutch-processed)
1 teaspoon ground cinnamon
¼ teaspoon ground cloves (optional)
½ teaspoon (3 grams) baking soda
½ teaspoon (2 grams) baking powder
¾ teaspoon (3 grams) kosher salt
115 grams gluten-free old fashioned oats
— Filling —
7.5oz Marshmallow Fluff/Creme (1 jar)
200 grams powdered sugar
113 grams unsalted butter, at room temperature
50 grams all vegetable shortening
1 teaspoon vanilla
1 teaspoon milk (dairy free is fine)
Instructions
1. In a medium saucepan, melt 113g butter. Transfer to a mixing bowl and allow to cool for 5-10 minutes.
2. Place gluten-free oats in a food processor and pulse 5-10 times. They should be broken up but not ground into flour.
3. In a small bowl, sift together the gluten-free flour, cocoa powder, baking powder, baking soda, salt, cinnamon, and cloves.
4. Add brown sugar to the cooled melted butter. Whisk on medium speed for 2-3 minutes until light and fluffy.
5. Add the egg and mix until well combined. Scrape down the bowl.
6. Slowly add the sifted flour mixture to the wet ingredients, mixing until just combined. Fold in the pulsed oats.
7. Transfer batter to a container and refrigerate for at least 30-45 minutes.
8. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
9. Using a medium cookie scoop (1 Tablespoon), portion dough into balls. Arrange 9 balls on the sheet, leaving room for spreading. Keep remaining dough chilled.
10. Bake for 10-11 minutes. Cookies should look slightly underdone.
11. Remove from oven. Use a round cookie cutter to scoot them into perfect circles. Cool on pan for 5-10 minutes before moving to a wire rack.
12. Repeat with remaining dough. Cool completely.
13. For the filling: Beat room temperature butter and shortening until fluffy.
14. Gradually add powdered sugar. Mix until incorporated. Add vanilla and milk and mix for one minute.
15. Add Marshmallow Fluff and mix at medium-high speed for 3 minutes.
16. Pipe or spread filling onto half the cookies. Top with remaining cookies. Refrigerate for 15-20 minutes to set.
Notes
**Cookie Texture:** If you overbake the cookies, they will be hard. Remove them when they still look slightly soft in the center.
**Gluten Free Oats:** Use certified gluten-free oats. If you only have quick oats, skip the pulsing step.
**Yield:** This recipe makes approximately 16-18 single cookies, resulting in 8-9 sandwiched pies (depending on size).
- Prep Time: 20
- Cook Time: 20
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie
- Calories: 450
- Sugar: 46
- Sodium: 210
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 63
- Fiber: 2
- Protein: 3
- Cholesterol: 45
Your Burning Questions Answered!
Are Little Debbie oatmeal creme pies gluten-free?
No, they are not. The classic Little Debbie pies contain wheat flour and regular oats, which are not safe for anyone with celiac disease or gluten intolerance.
Are Katz Oatmeal Creme Pies gluten-free?
Yes, Katz offers a gluten-free frozen version that is popular. However, many people find that homemade versions have a better texture and cleaner ingredients.
Can oatmeal really be gluten-free?
Yes, but oats are tricky. While oats are naturally gluten-free, they are often processed on the same equipment as wheat. You must buy oats labeled “Certified Gluten-Free” or “Purity Protocol” to ensure they are safe.
Dig In & Enjoy!
There is something so satisfying about peeling back the wrapper (or in this case, the Tupperware lid) of a homemade gluten free oatmeal cream pies.
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The combination of the spiced, molasses-rich cookie and the sweet, sticky filling is pure magic. Enjoy every bite!