Gluten Free Oatmeal Creme Pies
Do you remember having your mom (or dad) packing your lunches with little notes telling you how much they loved you or to ace that spelling test that day? Or how about packing those Little Debbie snacks that were always such a treat! Especially when it came to those little oatmeal creme pie cookie sandwiches. I
SOOOOOO YUMMY!
Especially if the oatmeal creme pies were on the cold side for those extra hot days!
Having your food grow with you is always the best. Being gluten sensitive (no not gluten free and I am not on a truly gluten free diet, just watch how much I eat) has proven to be challenge when looking for my old favorites and not wanting to upset my tummy too much. That and dairy!
Now living in North Carolina and about 20 years older I have learned that Fall, or Autumn, is my favorite season. However, the gorgeous weather is not the only reason. The FOOD! OMG! Cinnamon, chai lattes, soups, apple cider I want it all! So, when I got the idea to do some gluten free oatmeal creme pies I had to try!
AND boy did I succeed!
Seriously, Fall in your mouth!
Gluten Free Oatmeal Creme Pies
1 Cup Butter softened (or 3/4 cup Coconut Oil softened)
1 1/4 cup Coconut Palm Sugar
2 eggs
2 teaspoon Vanilla
1 Tablespoon Molasses
1 cup Brown Rice Flour
1/2 cup Tapioca Starch
3/4 teaspoon Xanthan Gum
1 teaspoon Baking Soda
1 teaspoon Cinnamon
Pinch of Clove
1/2 teaspoon Salt
3 Cups of Rolled Oats
Filling:
3/4 cup Butter softened (2/3 cup Coconut Oil cold)
3 cups Powdered Sugar
1 1/2 teaspoons Vanilla
1-2 Tablespoon Milk (I used almond Milk)
Preheat oven to 350 degrees Fahrenheit.
Mix together your butter, sugar, eggs, molasses and vanilla. Then mix together your spices, brown rice flour, tapioca starch, xanthan gum and baking soda then add it to your wet ingredients mixture a little at a time until all mixed in. Then add in your rolled oats and stir in.
Take a 1 tbsp Cookie scoop or about 1 tablespoon chunks and drop onto a cookie sheet covered in parchment paper (or sprayed well). Bake for about about 10 minutes. If you want bigger sandwiches do 2 Tbsp cookies and bake for about 13-15 minutes.
While the cookies are cooling mix together your ingredients for your filling until fluffing. I piped the icing on in a icing bag with a tip but you can spread it on with a knife. it is just as delicious and none of the extra work!
Makes about 18 delicious gluten free oatmeal creme pies! 🙂
Seriously, yum-mazing!
I think I made up a new word. Who cares! These delicious little cookies deserve their own word. They are what is all good and right in this season we call fall.
The best part? adding so extra flavors to this bad boys can make them just that much more delicious (if that is even possible). I sometimes add a tiny bit of cardamom to the cookies or a little hint of cinnamon to the filling, which literally puts the icing on the cake for these gluten free oatmeal creme pies!
Also substituting the eggs with some applesauce. Gives the oatmeal creme pies a little bit more softness and more taste to the cookie! 🙂
Adding these scrumptious gluten free oatmeal creme pies to lunches or snacks are the best part for anyone! Especially as desserts or midnight snacks too. All of the above are from experience!
Have any ideas or something you want to see? Contact me on social media or at not2shabbygabby@gmail.com with your ideas! I would love to hear them!
Have fun and bake responsibly!
Deliciously,
Gabby
Can u freeze them? Also can u substitute maypole syrup instead of molasses?
Yes, you can.
Could u use Bob’s red mill 1 to 1 baking flour instead of all ther flours? Can’t find them where I am at right now ? Also can I use Regular sugar too?
Hi! Yes you can use BRM. I use it sometimes as well. You can use any sugar. Most Sugar is one to one. Except honey. Hope this helps.