If you grew up loving those packaged oatmeal cream pies, you’re going to fall head over heels for these Gluten Free Oatmeal Cream Sandwich Cookies. They’ve got everything you remember — soft, chewy oatmeal cookies with a rich, fluffy cream filling — only this time, they’re made from scratch and completely gluten free.
The cookies are lightly spiced with cinnamon and brown sugar, giving them that deep, cozy flavour we all love. And the cream filling? Sweet, buttery, and just the right amount of fluffy — the perfect contrast to the chewy cookies.
They’re nostalgic and comforting, but also feel a little more grown-up and homemade. Perfect for lunchboxes, coffee breaks, or just when you’re craving a little something sweet.
Why you will love these gluten free oatmeal cream cookies
Soft and chewy – The perfect cookie texture every time.
Fluffy cream filling – Buttery, sweet, and full of nostalgia.
Gluten free – Made with a gluten free flour and gluten free oats.
Freezer-friendly – Store extras for quick treats anytime.
Just like the classic – But better, because they’re homemade.
ingredients
Tools
- tools
Storing
Store the assembled cookies in an airtight container in the fridge for up to 5 days — the cream filling keeps them soft and chewy. If you prefer them at room temperature, let them sit out for about 10 minutes before eating.
You can also freeze the cookies (with or without filling) for up to 2 months. Layer them between parchment paper in a freezer-safe container. Thaw in the fridge overnight, then enjoy!
Gluten Free Oatmeal Cream Cookies
Ingredients
Cookie
- 80 Grams Gluten Free Oats
- 110 Grams Softened Butter
- 200 Grams Brown Sugar
- 1 Egg
- 20 Grams Molasses
- 1 Gram Vanilla
- 148 Grams Bob’s Red Mill 1-1 Gluten Free Flour
- 2 Grams Cinnamon
- 1 Gram Salt
- 2 Grams Baking Soda
- 1 Gram Baking Powder
Icing
- 115 Grams Cream Cheese – Softened
- 57 Grams Softened Butter
- 3 Grams Vanilla Bean
- 130 Grams Powdered Sugar
Instructions
- In a stand mixer bowl, add in the butter and brown sugar. Cream until it is light and fluffy.110 Grams Softened Butter, 200 Grams Brown Sugar
- Add in the egg, molasses and vanilla. Mix to combine.1 Egg, 20 Grams Molasses, 1 Gram Vanilla
- In a food processor, add in the oats and blend until not large anymore, however not a flour.80 Grams Gluten Free Oats
- Add all dry ingredients into the cookies. Mix until just combined.148 Grams Bob’s Red Mill 1-1 Gluten Free Flour, 2 Grams Cinnamon, 1 Gram Salt, 2 Grams Baking Soda, 1 Gram Baking Powder
- Add in the gluten free oats and combine until just combined.
- Place this into the fridge to chill.
- Start the oven to pre-heat to 350F.
- Once the oven pre-heats, then using a small cookie scoop, scoop the dough and plate it on parchment paper on prepared cookie sheets.
- Bake for 12 minutes until cooked but still gooey in the middle.
- Leave them on the baking sheet until it is fully cooled.
- While the cookies are cooling, start to make the icing. Place the softened cream cheese and butter into a stand mixer. Whip until fully incorporated.115 Grams Cream Cheese – Softened, 57 Grams Softened Butter
- Add in the vanilla and the powdered sugar. Continue to mix until it is fully combined and whipped until light and fluffy.3 Grams Vanilla Bean, 130 Grams Powdered Sugar
- Put the icing into a prepared icing bag with a tip of your choice.
- Take one cookie, flip it upside down so it is the back of the cookie. Pipe the icing fully around the cookie. Then place another cookie on top. Continue doing this until all cookies are completed. Enjoy!
Did you make this recipe?
Lovely. Now let me know how you liked it and how easy it was to bake. Tag @laurabakesglutenfree on Instagram and hashtag it #laurabakesglutenfree.
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