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stacked oatmeal cream pie cookies
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Gluten Free Oatmeal Cream Pies

Cook Time8 minutes
Servings: 23 oatmeal cream pies (46 cookies total)

Ingredients

Dry Ingredients

  • 1 1/2 cup gluten free oats
  • 1 1/4 cup all purpose gluten free flour
  • 1 cup light brown sugar, packed
  • 1/2 cup regular, granulated sugar
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • 1/2 tsp salt

Wet Ingredients

  • 1/2 cup (or 1 stick) unsalted butter, melted and cooled
  • 2 eggs
  • 1 tsp vanilla extract

Filling

  • 7 oz jar of marshmallow fluff

Instructions

  • Preheat oven to 350°.
  • Lightly grease baking sheet, or line with parchment paper.
  • In standing mixer, combine all dry ingredients.
  • Once dry ingredients are combined, add remaining, wet ingredients and mix until well combined.
  • Use a small cookie scoop* to scoop cookie dough onto the greased/lined baking sheet. Place cookie dough a few inches apart from each other to allow space for the cookies to spread as they bake.
    *1 tablespoon cookie scoop works best with the provided bake time.
  • Bake for 8-9 minutes.
  • Allow a few minutes before very carefully moving the cookies to a cooling rack to set.

Assembling the oatmeal cream pie sandwiches.

  • Once the cookies have completely cooled, top half of the cookies each with 1 heaping tsp of marshmallow fluff (although it won't look like much at first, any more fluff than this will really spill out when you sandwich your cookies together).
  • Sandwich together your cookies and enjoy!

Storage:

  • Store in a cool place in an airtight container. If you plan to refrigerate, it's best to remove from refrigerator about 10 minutes before serving.