Gluten Free Oatmeal Cream Pies

These are amazing! This recipe made 18 cookies

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Ingredients:

For the Cream Filling

  • 3/4 cup (1 1/2 sticks) cup unsalted butter, softened
  • 2 1/2 cups confectioners’ sugar
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon milk or half and half (I used coconut milk)

Cookies

  • 1 cup unsalted butter, softened
  • 3/4 cup firmly packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs (I used a flaxseed meal substitute )
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups GF flour (I used Namaste)
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3 cups quick or old fashioned GF oatmeal

Directions:

Cream Filling: (I made this first so I wouldn’t have to wash out my bowl for the cookies.)

  1. Beat softened butter on medium-high speed for about 5 minutes.
  2. Turn the speed down to low and gradually add in the powdered sugar. Continue mixing on low speed until the powdered sugar is completely incorporated.
  3. Add in vanilla extract and milk and mix until combined.
  4. Turn mixer back up to medium-high speed and beat the mixture for an additional 3-5 minutes. (If needed, add in a little more milk 1 teaspoon at a time, until you reach the consistency you desire.)
  5. Put the cream filling into a frosting bag for piping.

Cookie:

  1. Preheat oven to 350°F. and line cookie sheets with parchment paper.
  2. In the bowl cream together butter and sugars until light and fluffy, about 3 minutes.
  3. Add eggs and vanilla and mix until combined.
  4. In a medium bowl, whisk together the flour, baking soda, cinnamon and salt. Slowly add the flour mixture to the wet ingredients, mixing until just combined.
  5. Add in oats and mix until incorporated.
  6. Use a 3/4 oz cookie scoop to drop dough onto prepared cookie sheets.
  7. Bake in preheated oven for 9-10 minutes. (Don’t overbake or they will be crunchy!)
  8. Let cookies sit for several minutes before moving them to a wire rack to cool.
  9. Once cookies have cooled completely, pipe or spread the cream filling on the flat side of one cookie and put another cookie on top. Twist lightly to set.

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