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Going gluten free, one fear seems to stand out for everyone, namely that they’ll never be able to enjoy (fill in the blank) again. Real pizza, soft sandwich bread, grandma’s sticky buns … Little Debbie® Oatmeal Creme Pies ….
Having solved other major cravings with awesome gluten free versions, I turned to my husband’s favorite oatmeal creme pies from his past. Could I make an equally amazing gluten free Little Debbie Oatmeal Cream Pie recipe? You be the judge!
This gluten free, dairy free, vegan version of the Little Debbie Oatmeal Cream Pie even smells like what you remember. Bake these off, slather on some sweet cream filling and sandwich them together, then take a big, delicious whiff of that heavenly scent. Mmmmmmmm. It takes me back, that’s for sure!
Bake these gluten free cookie pies small or large (depending on the size of your craving, I suppose!) and be sure to set aside a few for yourself because the rest will be inhaled by your family, regardless of whether they are gluten free or even Little Debbie Oatmeal Creme Pie fans … trust me — I’ve witnessed it!
You can even add raisins as I do sometimes, just because they’re my hubby’s favorite. It’s so great to be able to tailor recipes like this one to suit specific tastes, and also to be able to enjoy them practically allergen-free!
I’ve made this recipe not only gluten free but also dairy-free and vegan so nearly everyone can share … if you wanna. Coconut cream, pumpkin puree, applesauce, maple syrup — these are the delicious and natural ingredients I’ve used to replace all the junk in a store-bought Little Debbie.
Seriously, the ingredient list for the “real thing” (sorry Debbie) is enough to make anyone happy we can make our own with recognizable (and gluten-free!) ingredients:
Corn Syrup, Enriched Bleached Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate [Vitamin B1], Riboflavin [Vitamin B2], Folic Acid), Partially Hydrogenated Soybean and Cottonseed Oil with TBHQ to Preserve Flavor, Oats, Sugar, Water, Raisins, Molasses, Dextrose, Contains 2% or Less of Each of the Following: Leavening (Baking Soda, Ammonium Bicarbonate, Sodium Aluminum Phosphate), Whey (Milk), Salt, Emulsifiers (Soy Lecithin, Mono – and Diglycerides, Sorbitan Monostearate, Polysorbate 60), Corn Starch, Eggs, Interesterified Palm and Palm Kernel Oil, Soybean Oil, Egg Whites, Cocoa, Coconut (Sulfite Treated to Preserve Color), Evaporated applies (Sulfite Treated to Preserve Color), Rice Flour, Nonfat Dry Milk, Carrageenan, Colors (Caramel Color, Titanium Dioxide, Red 40, Beta Carotene, Annatto Extract, Turmeric, Yellow 5), Sorbic Acid (to Retain Freshness), Spices, Natural and Artificial Flavors, Citric Acid, Pectin, Sodium Citrate. (Contributes a Trivial Amount of Trans Fat).
Absolutely no chemical colors, corn syrup, hydrogenated oils, milk, eggs or gluten were harmed in my recipe, no sir! And there’s no need! Look how gorgeous this color is, how soft the cookies are and how, well, … creamy the cream is! (Notice I said “cream,” not “creme”.)
If you don’t happen to have my easy gfJules™ Original Cookie Mix on hand, no worries! Just follow the recipe below to bake from scratch with my gfJules Flour and other dry ingredients, then add the wet ingredients + certified gluten free, purity protocol oats, as noted in the directions below.
It’s important when baking gluten free that you choose only purity protocol, certified gluten free oats because oats are classified as “risky” due to cross-contact with other gluten containing grains in the growing, harvesting and packaging process. Click here to read why and how to find safe oats!
To make these wanna-be-fluffy cookies flatter (a la Little Debbie Oatmeal Creme Pies), I like to roll them flat under plastic wrap and bake them that way. It makes them easier to eat once sandwiched around that delicious cream/creme and they look a lot more Little Debbie-ish, too!
See my step-by-step photos below:
So grab a can of coconut milk and get baking! I think spreading the cream on the cookies is half the fun!
I hope you enjoy this blast from your past as much as our family has!
*be sure to use only certified gluten free oats, and select instant or quick oats for best results.
Preheat oven to 350° F (static) or 325° F (convection).
If making from scratch instead of using my gfJules™ Cookie Mix, whisk together the dry ingredients, as noted.
Bring the butter and shortening to room temperature, then beat together with half of the cookie or dry ingredient mix (including sugars) until light and fluffy – several minutes.
Mix in the pumpkin purée, applesauce and syrup until combined (if not using the cookie mix, add vanilla extract at this point). Gradually stir remaining mix and oats into the first mixture. Add raisins, if using.
Drop by measured tablespoonfuls (1-2 tablespoons, depending on the size of the final pie you would like) onto a cookie sheet lined with parchment paper, at least 1 inch apart. Try to make them the same size and shape so they will make even sandwiches. Flatten the balls of dough with a rubber spatula so they are not too thick when baked.
Using an offset spatula, butter knife or piping bag, spread filling on the flat underside of one, topping with another. Continue until all cookies are used. For the neatest filling edges, use a piping bag.
Store sandwich cookies in a sealed container for up to 5 days.
Yield: totally depends on how large you make the cookies, but approximately 15 sandwiches.
I hope you love this recipe! Be sure to let me know what you think in the comments. Raisins or no raisins? Extra cream or just a little? How heavenly is this blast from the past?
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