Oatmeal Creme Pies

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!

The perfect use of traditional Kimono fabric, Japanese cypress and modern touches in every room.

Chewy and soft, just like cookies should be. These rich and delicious cookies are a hut for all occasions.

Oatmeal Creme Pies

Yield

18 creme pies

Type

Dessert

Cuisine

French

Eggs Brown Sugar Vegan Butter Vanilla Oat Flour GF All Purpose Flour GF Oats Xanthan Gum Baking Soda Marshmallow Fluff Vegetable Shortening

Ingredients

1. Preheat Oven to 350 F 2. In a stand mixer with the paddle attachment cream the eggs and butter on medium speed for about 1-2 minutes, until fluffy. 

3. Add the sugars and vanilla and mix well for about 1 minute on medium speed. 4. Add salt, oat flour, all-purpose flour, baking soda, 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. 7. Bake about 14-17 minutes. 8. Allow cookies to cool overnight or for at least 4 hours before adding the filling

Step 4

9. Make the crème filling by beating in stand mixer the butter and shortening for 2 minutes. 10. Add the marshmallow fluff and vanilla. 11. Add the powder sugar 1 cup at a time. 12. 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.

Step 4

13. 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.

Step 4

Potato crust quiche

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