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.

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

filling

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.

ready-to-transport

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

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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.

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*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 =).

Ashley

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3 thoughts on “Gluten Free Oatmeal Cream Pies!

  1. sandi ramirez says:

    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.

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    • ashleyfitzpatrick says:

      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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