Little Debbie Oatmeal Creme Pies were a staple, right? Did you grow up eating them? When I created this recipe in 2017 it was when I was making my first cookbook, Living Freely Gluten Free. There is a gluten free oatmeal cookie recipe in the book (they are so yummy) and I knew that they were destined to be turned into gluten free little Debbie Oatmeal Creme Pies. They are always a hit, so I am excited to share this gluten free oatmeal creme pies recipe with you!
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Gluten Free Oatmeal Creme Pies
Could you imagine such a thing? Gluten Free Little Debbie… Well, unfortunately you can’t just go grab some at the store, but the good news is that I have this delicious little debbie oatmeal creme pie recipe for you made with my gluten free oatmeal cookies recipe.
Chewy and soft, just like cookies should be. These rich and delicious cookies are a hut for all occasions. Without the extra junk the store bought version contains, you can make these with the kiddos and enjoy a fun treat!
Gluten Free Oatmeal Little Debbie
Everyone in my family ate these up quickly. Even my non gluten free family members. They held up well in an air tight container for 2 days. You could always store in the fridge for up to 4 days and even freeze, but the filling could loose a little bit of flavor with freezing.
What ingredients do we need to make these gluten free oatmeal cookies and creme pies?
- Vegan Butter (or regular)
- Regular Sugar and Brown Sugar
- GF Oats and GF Oat Flour
- Gluten Free All Purpose Flour
- Xanthan Gum (if your flour mix does not contain it)
- Baking Soda
- Chocolate Chips
- Marshmallow Fluff
- Powdered Sugar
- Vegan Milk
Q: Where do I get Oat Flour?
A: You can make your oat flour by simply adding GF oats to a high speed blender or food processor and pulsing until you have a flour consistency.
Q: What gluten free flour should I use?
A: If you want to use a store bought blend I ONLY recommend Better Batter. It is incredible and is the best flour available. They have a regular blend a new rice free, gum artisan blend and both work amazing in this recipe! You can use the code: livingfreelygf at www.betterbatter.org to get 30% off your entire purchase! If you want to make your own flour blend my gluten free all purpose flour blend recipe is found HERE.
Q: If my gluten free flour blend contains xanthan gum, do I still need to add it?
No, if your blend already contains xanthan gum do not add more
How do I make these oatmeal creme pie recipe with marshmallow?
Start by making the cookies. You can print out the recipe card below. They are just like any other cookie recipe. The trick to this recipe is allowing the cookies to completely cool before adding the creme. The easiest way to go about this is to make the cookies the day before and then fill the next day.
Now, if you can’t eat marshmallow creme, for example my son can’t have corn syrup then you can still enjoy this by just using the same ingredients and omitting the marshmallow fluff.
The cookies are not difficult to mak, but are sure to impress everyone. Especially once they find out that they are gluten and dairy free!
Little Debbie Oatmeal Creme Pies
Gluten Free Oatmeal Creme Pies
Delicious and rich gluten a dairy free oatmeal creme pies are the perfect treat to share
- 2 Eggs
- 1 Cup Brown Sugar
- ½ Cup Sugar
- 1 Cup Vegan Butter or regular
- 1 TBSP. Vanilla
- 1 Cup Oat Flour Simply put one cup of GF oats in a food processor until it has turned into a flour like texture
- 1 Cup Gluten Free All Purpose Flour
- 2 Cups GF Oats
- 1 ½ tsp. Xanthan Gum
- 1 tsp. Baking Soda
- ¼ tsp. Pink Himalayan Sea Salt
- 1 ½ Cups Chocolate Chips
- ½ Cup Vegan Butter
- ½ Cup Vegetable Shortening
- ½ Cup Marshmallow Fluff
- 1 tsp. Vanilla
- 2 Cups Powdered Sugar
- 1 TBSP. Dairy Free Milk
Preheat Oven to 350 F
In a stand mixer with the paddle attachment cream the eggs and butter on medium speed for about 1-2 minutes, until fluffy.
Add the sugars and vanilla and mix well for about 1 minute on medium speed.
Add salt, oat flour, all-purpose flour, baking soda, xanthan gum and mix well on medium for about a minute.
Add oats and mix on medium for another minute.
Add chocolate chips last and let stir for a moment until chocolate chips are well combined.
Bake about 14-17 minutes.
Allow cookies to cool overnight or for at least 4 hours before adding the filling
Make the crème filling by beating in stand mixer the butter and shortening for 2 minutes.
Add the marshmallow fluff and vanilla.
Add the powder sugar 1 cup at a time.
Add the dairy free milk, scrape the sides of the bowl and beat on high for 3 minutes until the frosting is thick and fluffy.
Fill a pastry bag with the frosting (or you could frost with a knife but the pastry bag makes it look pretty) and frost the bottom of one cookie and then place another cookie on top to make the crème pie.
Want more delicious gluten and dairy free dessert recipes? I’ve got you covered…