This Oatmeal Cream Pie recipe is a simple way to get your favorite dessert as a child but ensure that gluten-free and dairy-free to suit your family's needs. Not only do these handheld treats taste amazing but they are also soft, chewy, and filled with a delicious creamy filling.
Growing up Little Debbie Oatmeal Creme Pies were always a favorite of mine. However, when our family needed to make the shift to a gluten and dairy-free lifestyle we set out to find a tasty replacement that the entire family could enjoy. And, there is where this homemade oatmeal cream pies recipe has come into play.
I promise you will love this delicious dessert recipe. Not only does it take you back to memories of your childhood but the soft oatmeal cookies that make up the outside of this sandwich are downright crave-worthy.
Plus, if you have a sweet tooth like I do and you love sandwich cookies then next time you may want to give these Nutter Butter Cookies a try!
Why You’ll Love These Gluten-Free Oatmeal Cream Pies
- You only need a few simple ingredients, and all the ingredients are easy to find at your local grocery store so you don't have to worry about trying down specialty ingredients.
- This homemade oatmeal cream pie recipe tastes just like the store-bought Little Debbie Oatmeal Cream Pies. Even your family members that aren't gluten-free will love them.
- The cookies are soft and chewy and taste like they came from a local bakery instead of your kitchen.
- Chewy Oatmeal Cookies that are filled with a dairy-free creamy filling, what more could you ask for in a simple dessert?
Ingredients Needed
- vegan butter - we use Earth’s Balance Buttery Sticks for all our of gf df baking needs. They also have soy free option if needed
- dairy free milk - we used oat milk as it compliments the oat flavors, but you can use any dairy free milk alternative
- molasses
- vanilla extract- always check that yours is safe
- white granulated sugar
- brown sugar
- gluten free flour - use any of your 1-1 replacements. Cup for Cup, King Arthurs or Bob’s Red Mill 1-1 Baking Mix would all work great
- gluten free oats - always use a certified gf brand as this can be a common place for cross contamination
- baking soda- always use fresh baking soda. Baking soda that has been open for longer than 6 months loses its potency
- cinnamon
- nutmeg
- salt
- dairy free cream cheese- Kite Hill brand is what we use
- dairy free butter - again, we use Earth's Balance Butter, but you can use others like Country Crock's Plant Based Butter, etc.
- powdered sugar
- salt
- dairy free milk - oatmilk used, again use whatever dairy milk alternative you have on hand
Helpful Tools
Piping Bag/Plastic Sandwich Bag
How To Make Oatmeal Cream Pies
- Preheat the oven to 350 degrees f and line a baking sheet or cookie sheet with parchment paper.
- In a medium bowl mix together the melted butter, dairy-free milk, molasses, vanilla, and both types of sugar until thoroughly combined.
- Stir in the flour, baking soda, cinnamon, nutmeg, salt, and oats on top of the wet mixture and mix until combined.
- Scoop 3x3 inch rounds of the cookie dough onto the parchment-lined baking sheet.
- Bake in the preheated oven for 12-15 minutes.
- Once baked set the cookies aside and allow them to cool for 20 minutes.
- While the cookies are baking in a small bowl combine the cream chees and butter.
- Whisk in 1 to 2 tablespoons of dairy-free milk until you have a thick frosting.
- Stir in the vanilla extract and add more milk if needed.
- Transfer the frosting to a piping bag or plastic bag.
- Pipe a circular layer of frosting on half of the cookies.
- Take the other half and use the other half for the top of the cookie sandwiches.
- Serve and enjoy.
Storage
Store the cookies in an airtight container in the refrigerator for up to one week. Because there are no preservatives in the homemade version like there are in the store-bought version the fridge is needed to keep them fresh.
However, the best thing this recipe is that you can also freeze these delicious oatmeal cream pies. I like to wrap them individually in plastic wrap and then seal them into a freezer bag.
Recipe Variations
Want to change up the filling? Instead of using the sweet vanilla filling, you could dairy-free and gluten-free marshmallow fluff or marshmallow cream instead if you prefer.
Do you prefer thicker cookies? If you prefer thicker cookies shape your balls a little larger.
Prefer mini homemade oatmeal cream pies? Shape your balls into 1-inch balls for a mini version of these chewy cookies. Though you may need a small amount more of cream pie filling,
Tips & Tricks
- Once you add the dry ingredients to the wet ingredients be careful to not overmix the batter. You will want to mix them until just combined but not more than that.
- If you want to get evenly sized cookies you can use a large cookie scoop or the best way is to weigh out the dough balls into even-sized amounts.
- An electric mixer can make mixing the batter easier, I like to use a hand mixer but I stand mixer could work as well.
- Be sure to cool the cookies before you try to remove them from the baking sheet, as these are delicate and can break easily if they’re too warm.
- Adding mini chocolate chips or chopped nuts to the top would add some sweetness and crunch.
History of Oatmeal Cream Pies
Oatmeal cream pies are a classic American cookie that originated in the early 1900s. The first commercial versions were produced by the Little Debbie brand in 1960 and have become a popular snack ever since.
This old-time favorite treat quickly rose to fame and now with this simple recipe, you can make this sweet treat at home to suit your family's food allergy needs.
Plus, by making them at home you don't have to worry about artificial flavors and high fructose corn syrup since you can control the ingredients that go into them.
FAQ
Do you have questions about this delicious vegan oatmeal cream pie recipe? Here are the answers to the most commonly asked questions for this simple recipe.
No, they are not gluten-free. Which is this recipe can you help turn this sweet treat into an allergy-friendly dessert for your entire family.
Yes, you can make this recipe ahead of time and refrigerate until needed. They may soften slightly in the refrigerator so just keep that in mind.
Yes, this recipe is completely vegan when using plant-based ingredients.
Other Cookie Recipes
- Fruit Pizza Cookies
- Chewy Chocolate Chip Cookies
- Chocolate Crinkle Cookies
- Chewy Snickerdoodle Cookies
Oatmeal Cream Pies
Ingredients
Oatmeal Cookies:
- 1 cup vegan butter melted – (we use Earth’s Balance Buttery Sticks for all our of gf df baking needs. It’s also soy free)
- ⅓ cup dairy free milk (oatmilk was used but you can use any dairy free milk alternative)
- ⅓ cup molasses
- 2 teaspoons vanilla always check that yours is both gf df
- ⅓ cup white granulated sugar
- ¾ cup brown sugar
- 2 cups gluten free flour use any of your 1-1 replacements. Cup for Cup King Arthurs or Bob’s Red Mill 1-1 Baking Mix would all work great
- 2 cups gluten free oats always use a certified gf brand as this can be a common place for cross contamination
- 1 teaspoon baking soda always use fresh baking soda. Baking soda that has been open for longer than 6 months loses its potency
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
Creme Filling:
- ⅓ cup dairy free cream cheese Kite Hill brand used
- ⅓ cup dairy free butter we use Earth Balance, but you can use whatever you have on hand. Country Crock makes a plant based butter substitute that you could try
- 2 ½ - 3 cups powdered sugar
- ⅛ teaspoon salt
- 1-2 tablespoons dairy free milk (oatmilk used, again use whatever dairy milk alternative you have on hand)
Instructions
- Preheat the oven to 350 degrees f and line a baking sheet or cookie sheet with parchment paper.
- In a medium bowl mix together the melted butter, dairy-free milk, molasses, vanilla, and both types of sugar until thoroughly combined.
- Stir in the flour, baking soda, cinnamon, nutmeg, salt, and oats on top of the wet mixture and mix until combined.
- Scoop 3x3 inch rounds of the cookie dough onto the parchment-lined baking sheet.
- Bake in the preheated oven for 12-15 minutes.
- Once baked set the cookies aside and allow them to cool for 20 minutes.
- While the cookies are baking in a small bowl combine the cream chees and butter.
- Whisk in 1 to 2 tablespoons of dairy-free milk until you have a thick frosting.
- Stir in the vanilla extract and add more milk if needed.
- Transfer the frosting to a piping bag or plastic bag.
- Pipe a circular layer of frosting on half of the cookies.
- Take the other half and use the other half for the top of the cookie sandwiches.
- Serve and enjoy.
Nutritional Disclaimer
These Nutritional Facts are ESTIMATED. Your actual nutritional info with this recipe may vary depending on the brands you choose. “Eating Gluten and Dairy Free” is not a registered dietician or nutritionist. The provided nutritional info above is based on a generic calculator, if you want more accurate info, use your nutritional calculator of choice where you can choose brands and get more info that way.
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