Gluten Free Oatmeal Cream Cookies
Soft, chewy, and filled with fluffy vanilla cream cheese icing — these gluten free oatmeal sandwich cookies taste just like the classic childhood treat, only better (and gluten free!).
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!