Name: Gluten-Free Oatmeal Cream Pies
Ingredients: 1 cup unsalted butter (softened); 3/4 cup brown sugar; 1/4 cup granulated sugar; 2 large eggs; 1 tablespoon vanilla extract; 1 tablespoon molasses; 1 1/4 cups gluten-free all-purpose flour (1 teaspoon xanthan gum, omit if already in flour blend); 1 teaspoon baking soda; 2 teaspoon cinnamon; 1/2 teaspoon salt; 2 cups certified gluten-free rolled oats; 8 oz cream cheese (softened); 1/2 cup unsalted butter (softened); 2 ½ – 3 cups powdered sugar; 1 tablespoon vanilla bean paste or extract; 1 –2 tablespoons heavy cream (optional, only if cream cheese mixture is too hard to pipe); Pinch of salt

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Gluten-Free Oatmeal Cream Pies

“Healing sometimes looks like recreating comfort with intention.”

Ingredients

1 cup unsalted butter softened
3/4 cup brown sugar
1/4 cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
1 tablespoon molasses
1 1/4 cups gluten-free all-purpose flour 1 teaspoon xanthan gum, omit if already in flour blend
1 teaspoon baking soda
2 teaspoon cinnamon
1/2 teaspoon salt
2 cups certified gluten-free rolled oats

Cream Cheese Filling

8 oz cream cheese softened
1/2 cup unsalted butter softened
2 ½ – 3 cups powdered sugar
1 tablespoon vanilla bean paste or extract
1 –2 tablespoons heavy cream optional, only if cream cheese mixture is too hard to pipe
Pinch of salt

Instructions

Preheat oven to 350°F and line baking sheets with parchment paper.
Cream butter, brown sugar, and granulated sugar until light and fluffy.
Add eggs, vanilla, and molasses. Mix until smooth.
In a separate bowl whisk together gluten-free flour, xanthan gum(if needed), baking soda, cinnamon, and salt.
Add dry ingredients to wet ingredients and mix until combined. Fold in oats.
Allow dough to rest for 10 minutes to hydrate the gluten-free flour.
Scoop about 2 tablespoons of dough per cookie onto prepared baking sheets and slightly flatten.
Pop into the fridge for about 10 minutes
Then take out of oven and bake for 10–12 minutes until lightly golden but still soft in the center.
When cookies come out, while they are still warm, use a round cookie cutter the form the cookies to the exact same size. (watch our video if you want to see clearly how to)
Cool cookies completely before filling.

For the filling, beat cream cheese and butter until smooth and fluffy.

Gradually add powdered sugar, vanilla, and salt. Add heavy cream if needed for a silky texture.
Spread or pipe filling onto one cookie and top with another cookie to create a sandwich.

Video

Notes

• Slight underbaking keeps the cookies soft and nostalgic.
• Chill assembled cookies for 20 minutes before serving for the best texture.
• We added a touch more molasses for a deeper, richer flavor.
•Perfect with coffee, chai, or cold milk.