Gluten Free, Recipes

Gluten Free Oatmeal Cream Pies!

Hi! It’s been forever since I have posted.

Between work, prepping for Thanksgiving, eating way too much food, and more work, I just have been so busy. I HAVE to share these gluten free oatmeal cream pie’s I made for Thanksgiving day dessert. They are seriously so good.


The cookies are soft and chewy, and the cream filling is dreamy and ohhhh so sugary.


I’ve actually made the cookies for the sandwiches a few times before. You can find the recipe here. The recipe makes a LOT of cookies, but if you are bringing them to share, it’s the perfect amount.


I actually made the cookies Wednesday night, stored them in a Tupperware, and made the filling Thanksgiving morning so they would be freshly assembled.


Now hold on to your butts, because this filling is Over.The.Top. I found it on Simply Taralynn’s recipe list and it’s the perfect “glue” to hold the chewy cookies together. Paired with these gluten free cookies, it’s the best way to end a giant Thanksgiving meal.



*In a mixer, combine 2 sticks room temp unsalted butter with one 14 oz container of marshmallow fluff. Then slowly add four cups of powdered sugar, one cup at a time. This makes a lot of filling FYI. I realized that I could really only eat a 1/4 to a half a cookie before going into a sugar coma, so next time I think I will make these into mini cream pies!

I have a lot of photos from the past week to share. Hoping to get those all up later this week.

Hoping that you and your family had a wonderful Thanksgiving holiday! It’s Christmas season now =).



3 thoughts on “Gluten Free Oatmeal Cream Pies!”

  1. I have to eat egg free as well. Wonder what I can sub for the egg in the oatmeal cookie recipe to still get the structure I need to hold up. Then have to make sure fluff I or cream is egg free or make my own. Determined these look so good and I miss my ” oppie meal pies” as we called the Little Debbie treats growing up.


    1. Hey Sandi! I’ve had good luck substituting flax seed meal in for eggs into cookie recipes. One tablespoon of ground flaxseed with 3 tablespoons of water mixed well should equal one egg. For the filling, it is amazing without the marshmallow fluff added as well. It had a nice buttercream consistency. Let me know how your experiment turns out!


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