Gluten-Free Oatmeal Cream Pies
Author: Gluten Free Gigi
Recipe type: Dessert, Cookies
Prep time: 10 mins
Cook time: 8 mins
Total time: 18 mins
Ingredients
- For the cookies:
- 1/2 cup coconut sugar
- 1/3 cup sunflower seed butter
- 1 egg
- 1 Tablespoon honey
- 1 teaspoon pure vanilla extract
- 1/2 cup gluten-free oats
- 1/2 cup gluten-free oat flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/8 teaspoon mace
- For the cream filling, you have options:
- Option 1: use marshmallow creme.
- Option 2: use instant pudding mix in vanilla or white chocolate flavor, mixed with half the amount of milk called for on the package. (You will have left over pudding; reserve for another use.)
- Option 3: use dairy free whipped coconut milk whipped topping (recipe link below recipe box) or regular whipped cream
Instructions
- Preheat oven to 350F.
- Line cookie sheet with parchment.
- In mixing bowl, combine sugar, sunflower seed butter, egg, honey and vanilla.
- Stir by hand until smooth.
- Add dry ingredients; stir until no dry areas remain.
- Spoon batter onto parchment lined pan by the tablespoon, spacing 2 inches apart.
- Moisten fingers with a little water and pat mounds of batter into even circles, about 2-2½ inches around. (don’t over-flatter, just make nice even cookie rounds)
- Bake 7-9 minutes, until tops appear just dry and cookies puff slightly.
- Remove from oven and cool completely on pan.
- Remove cookies from pan, placing half with tops down.
- To assemble, spoon (or pipe) approximately 2 teaspoons filling onto the cookies with tops down (flat “bottom” up).
- Top each cookie with filling with another cookie, top side up, to make little cream filled cookie sandwiches.
- Serve immediately, or cover to store for later.
Thought you’d like to know…
- You could use peanut butter or another nut or seed butter in place of the sunflower seed butter if you can eat nuts or peanuts.
- Granulated white or brown sugar should work, but I didn’t try it. If you do, feel free to leave a comment below to let everyone know how it went.
- For the honey, you could substitute an equal amount of pure maple syrup, molasses, agave nectar or another liquid sugar of your choice.
- For the oat flour, sorghum flour would work. For the oats, well, I think you need the oats, but feel free to sub if you like. I really do not recommend quinoa flakes in this recipe. They will likely make the cookies a bit too “soggy”.
- Mace is the paper-like reddish outer covering of nutmeg. It is dried and ground to use as a spice and is very pungent; however, adds a lovely (and distinct) flavor to baked goods. If you do not have mace, substitute nutmeg. (I do not like nutmeg at all, but I love mace; they are just different enough to make a distinction.)
- For the cream filling, take your pick. Everyone has a preference, so I leave it open-ended. Marshmallow creme is gluten-free; however, it contains eggs. I’m not addressing the sugar issue; it’s up to you. Jell-O brand puddings from Kraft in White Chocolate and Vanilla (and several other flavors, except those with add-ins like Oreo cookie bits in the Cookies & Cream flavor) are gluten-free and dairy-free, so you can use your choice of dairy-free milk to mix it if you like. Kraft is good to disclose any form of gluten in their products. There are quite a few “questionable” ingredients in those pudding mixes; some of you love them, others, not so much. Again, it is entirely up to you. Finally, you can be like me and use good ol’ (basic, but straightforward) whipped coconut cream topping.
- The recipe makes about 16 cookies, so 8 little cream pies. Not too many, just enough. 😉
