You’ll adore this homemade Oatmeal Cream Pie recipe! Two delicious gluten free oatmeal cookies sandwich a creamy vanilla filling. Get creative and put your own spin on these!
If you adore oatmeal cookies, also try my favorite Vegan Oatmeal Chocolate Chunk Cookies and these Gluten Free Oatmeal Raisin Cookies.
*This post is sponsored by SunButter, a sunflower seed spread perfect for allergy-safe baking and cooking! Thanks for supporting the brands that keep Sunkissed Kitchen running.
Homemade Oatmeal Creme Pies!
Move over Little Debbie, these Oatmeal Cream Pies are hands down the best you’ll try!
My son has recently been curious about the treats in his classmates’ lunchboxes. He has been asking me for “those little muffins in the plastic”, or “the cookies with the frosting that come in the plastic.”
While I don’t mind him having treats in his lunchbox, I want to control the ingredients.
These are made gluten free with oats, oat flour, and SunButter sunflower seed butter.
Instead of corn syrup or other processed sweeteners, these use maple syrup.
Despite being a healthier treat, they have the same appeal as the classic!
I adore using SunButter in baking! It’s a great way to replace some of the grains with healthier seeds, which makes the cookies lower in carbs and adds healthy fats and protein.
Plus, it’s just delicious! These cookies are adapted from my favorite SunButter cookie recipe, my Vegan Oatmeal Chocolate Chunk Cookies.
Hop on over to the SunButter website to see where it’s sold near you!
What You’ll Need
Gluten Free Oatmeal Cookies
- Oats (I use gluten free and glyphosate free One Degree Sprouted Oats)
- Oat Flour (I use the same oats as above, processed into a flour in my blender)
- SunButter No Sugar Added
- Coconut Oil (sub avocado oil)
- Maple Syrup (sub honey or date syrup)
- Lemon Juice (this counteracts the reaction between SunButter and baking soda and prevents the cookies from turning green!)
- Salt and Soda
Vanilla Buttercream Filling
- Cream Cheese (this adds protein and lowers the amount of sugar needed)
- Butter (I used pastured butter for the best nutrient profile!)
- Powdered Sugar (I use powdered monk fruit sweetener – use discount code SUNKISSEDKITCHEN to receive 20% off your first order!)
- Vanilla Extract (or Scraped Vanilla Bean)
If you’d like to make your sandwich cookies more festive, try my Raspberry Buttercream or Matcha-Mint Buttercream recipes (both made dye free!).
How to Make Oatmeal Cream Pies
Step 1: In a large mixing bowl, combine the SunButter, maple syrup, coconut oil, lemon juice, cinnamon, sea salt and baking soda. Stir to mix ingredients well.
Step 2: Add in the dry ingredients, oats and oat flour, and stir until just combined.
Step 3: Scoop the cookie dough into 2-tablespoon balls on a lined baking sheet. The cookies will spread, so allow space between each cookie.
Step 4: Bake the cookies for 13 minutes, or until they have just started to brown around the edges.
Step 5: Allow cookies to fully cool while whipping together cream cheese, butter, and powdered sugar (or monk fruit sweetener) in a mixer.
Step 6: Pipe vanilla buttercream frosting onto the bottom of half of the cookies, then sandwich with the other oatmeal cookies.
How to Store & FAQ
How to Store Leftover Oatmeal Cream Pies
Store leftover sandwich cookies in an air tight container in the refrigerator for up to 1 weeks, or in the freezer for up to 3 months.
If you freeze your oatmeal cream pies, allow them to thaw in the refrigerator for 2 hours, or on the countertop for 15 minutes, prior to enjoying.
Are Oatmeal Cream Pies Vegan?
This oatmeal cream pie recipe is easily made vegan! The oatmeal cookies are vegan as written. Simply substitute your favorite vegan vanilla buttercream in the center, or use a vegan butter and vegan cream cheese in the recipe provided.
Are Oatmeal Creme Pies Healthy?
The Little Debbie packaged oatmeal creme pies list corn syrup as the first ingredient. Corn syrup is particularly harmful to our health because of the way fructose is processed. It causes our livers to store fat, which leads to fatty liver disease and a variety of other illnesses.
In addition, it contains several kinds of processed seed oils, which are inflammatory.
Whenever I see an ingredient list with corn syrup, fructose, seed oils, or a variety of preservatives, emulsifiers, and gums, I leave it on the shelf and figure out how to make a healthier version at home!
Sunkissed Kitchen Oatmeal Cream Pies are made with simple, wholesome ingredients. They are still a treat, but one you can feel good about sharing with your family!
Other Healthier Homemade Treats
If you make this recipe, be sure to share it with me! Find me on Facebook or Instagram and be sure to tag #SunkissedKitchen @SunkissedKitch
Oatmeal Cream Pies
Gluten Free Oatmeal Cookies
- 6 tablespoons SunButter No Sugar Added or sub SunButter Organic + 1/4 teaspoon salt
- 6 tablespoons maple syrup
- 1/4 cup coconut oil
- 1 tablespoon flax meal optional, but helps cookies stay more firm
- 1 teaspoon lemon juice
- 1/2 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1 cup oats *certified gluten free, if necessary
- 1 cup oat flour *I blend whole oats in my blender
- 4 ounces cream cheese
- 4 tablespoons butter *I recommend grass-fed or pastured butter
- 1 1/2 cups powdered monk fruit sweetener or powdered sugar
- 2 teaspoons vanilla extract
- Preheat oven to 350º F. Line two baking sheets with parchment paper and set aside.
- In a large mixing bowl, add the SunButter, maple syrup, coconut oil, flax meal, lemon juice, cinnamon, salt and baking soda. Stir to combine.
- Add in the oats and oat flour, and stir to form a sticky cookie dough.
- Using a 2 tablespoon cookie scoop, make balls of cookie dough, leaving 3 inches of space, on baking sheets. This recipe should make about 18 cookies.
- Bake cookies for 13 minutes, until cookies have spread and begun to brown around the edges.
- Once the cookies have fully cooled, pipe vanilla buttercream onto the bottom side of half of the cookies, and sandwich with the rest of the oatmeal cookies.
- Add all ingredients into a mixing bowl, and beat until combined. This recipe requires no liquid and should form a thick frosting.
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