Chewy and Soft- these Little Debbie Oatmeal Crème Pie Copycat cookies will be the hit for every occasion. Without the junk- these babies are gluten free and dairy free but full of rich and delicious flavor.
Growing up there was a lot of junk food. I mean, I thought food came from a box. Isn’t that horrible? I know this is what has contributed to my food intolerances and health issues as an adult. How can you expect developing bodies to be healthy and strong when it is constantly fed chemicals, sugar and preservatives?
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I do my best to make sure that my family eats well. I feel like I have to say no a lot, so I try to come up with yes treats as often as I can. At school and outings it is always no. I know it is difficult for me and it is even more difficult for them. My kids don’t get a lot of junk but I do allow some things from time to time.
I had created a chocolate chip oatmeal cookie recipe for my e-book “Cold Weather Comforts”. I was very impressed with how moist and chewy these cookies turned out to be. I didn’t make oatmeal cookies often after going gluten free but these are very worthy of being made. Your family will love them. The last time I made these I enjoyed them so much and I thought, I need to make a crème pie with these!
I added a bit of marshmallow fluff to the filling for extra flavor- I know I LOVE marshmallow buttercream. I wasn’t exactly sure how I would feel about them because Oatmeal Crème Pies were never my boxed treat of choice. However, my husband always liked them, so I knew he would eat them up if they were too rich for me.
I was blown away by the flavor of these. They are absolutely delicious. They held up in an air tight container for the 2 days that they lasted. They were simply hard to resist. Even my very glutenous father who was visiting really liked them and told me over and over how good they were. They kids gobbled them up too.
They are not difficult to make and all of the ingredients are easy to find. The cookies do need to cool completely before you put the filling in so I found it easiest to make the cookies the night before and then add the filling the next day. You might want to double the cookie recipe though because it is hard to keep your hands off of them.
1 Cup Oat Flour (Simply put one cup of GF oats in a food processor until it has turned into a flour like texture)
2 Cups GF Oats
1 ½ tsp. Xanthan Gum
1 tsp. Baking Soda
¼ tsp. Pink Himalayan Sea Salt
1 Cup Dairy Free Butter
1 Cup Brown Sugar
½ Cup Organic Sugar
1 TBSP. Vanilla
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
1. Preheat Oven to 350.
2. Cream Eggs and Butter
3. Add sugars and vanilla and cream well.
4. Add salt, oat flour, all-purpose flour, xanthan gum and mix well on medium for about a minute.
5. Add oats and mix on medium for another minute.
6. Add chocolate chips last and let stir for a moment until chocolate chips are well combined. Bake about 17-20 minutes.
7. Allow to cool overnight or for at least 4 hours.
8. Make the crème filling by beating in stand mixer the butter and shortening for 2 minutes.
9. Add the marshmallow fluff and vanilla.
10. Add the powder sugar 1 cup at a time.
11. 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.
12. 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.