Homemade Gluten-Free Oatmeal Cream Pies Recipe
These chewy oatmeal cookies with vanilla buttercream creamy filling are a delicious twist on a classic homemade oatmeal cookie. Made with a combination of rolled oats and quick oats, they have a soft, chewy texture with just the right amount of heartiness. Brown sugar and molasses add a rich sweetness, while cinnamon and nutmeg bring warm, cozy flavors to every bite.
Equipment
Ingredients
Oatmeal Cookies
- 1 cup rolled oats
- 1 cup quick oats
- 1 1/2 cups gluten-free flour I like Arrowhead Mills Gluten-Free Blend
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1 cup softened butter
- 1 cup brown sugar
- 1/4 cup granulated sugar
- 2 eggs
- 1 tbsp molasses
Vanilla Buttercream
- 1 cup softened butter
- 3 cups powdered sugar
- 2 tsp vanilla extract
- 2 –3 tbsp milk or heavy cream
- Pinch of salt optional
Instructions
- Whisk together oats, flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a stand mixer, cream butter and both sugars until light and fluffy.
- Add eggs one at a time, followed by molasses. Mix until combined.
- Gradually add the dry ingredients and mix until just incorporated.
- Cover and refrigerate dough for 45 minutes.
- Preheat oven to 350°F and line baking sheets with parchment paper.
- Use a 2-tablespoon cookie scoop to portion dough onto baking sheets, spacing 2 inches apart.
- Bake for 10–12 minutes, until edges are lightly golden. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
- For the buttercream, beat butter until fluffy. Gradually add powdered sugar, vanilla, and cream. Whip until smooth and creamy.
- Once cookies are completely cool, spread or pipe buttercream onto each cookie.
Notes
- Use both types of oats: Rolled oats provide a hearty, chewy texture, while quick oats help create a softer cookie. I recommend using both for the best results.
- Measure your flour carefully: If using gluten-free flour, measure by weight when possible. Too much flour can make the cookies dry or crumbly.
- Use room-temperature ingredients: Softened butter and room-temperature eggs help the ingredients incorporate evenly and create a consistent cookie dough.
- Don't skip chilling: Refrigerate the dough for 45 minutes before baking. This allows the oats to absorb moisture, firms up the butter, and helps prevent excessive spreading.
- Avoid overbaking: Remove the cookies when the edges are lightly golden and the centers still look slightly soft. They will continue baking as they cool.
- Cool completely before frosting: Make sure the cookies are completely cooled before adding the buttercream. Otherwise, the frosting will melt and slide off.
- Whip the buttercream: Beat the butter for several minutes before adding the powdered sugar. This creates a lighter, fluffier frosting.
- Adjust frosting consistency: Add milk or heavy cream a little at a time. Use less for a thicker frosting that's easy to pipe and more for a softer frosting that's easy to spread.
- Make ahead: You can prepare the cookie dough a day ahead and keep it covered in the refrigerator. You can also make the buttercream ahead and refrigerate it. Bring it to room temperature and re-whip before using.
- Storage: Store frosted cookies in an airtight container in the refrigerator for up to 5 days. Allow them to sit at room temperature for a few minutes before serving.