Gluten Free Little Debbie Oatmeal Cream Pie Recipe

Name: Gluten Free Little Debbie Oatmeal Cream Pie Recipe
Prep time: 20 min
Cook time: 9 min
Total time: 29 min
Yield: 15
Cuisine: American
Ingredients: gfJules™ Original Cookie Mix; 1 cup firmly packed light brown sugar; 1/2 cup granulated cane sugar; 3/4 tsp. sea salt; 1 tsp. baking soda; 1/2 tsp. baking powder; 2 1/2 cups gfJules™ All-Purpose Gluten-Free Flour; 2 tsp. pure vanilla extract; 1/2 cup butter or non-dairy alternative (e.g. Earth Balance® Buttery Sticks); 1/2 cup vegetable or palm oil shortening (I like Spectrum Organic); 1/2 cup pumpkin purée; 1/4 cup natural applesauce; 3 Tbs. pure maple syrup; 1 cup certified gluten-free instant oats*; 1/2 cup raisins (optional); 1/2 cup butter or non-dairy alternative (e.g. Earth Balance® Buttery Sticks); 1 tsp. pure vanilla extract; 2 cups sifted confectioner’s sugar; 2 Tbs. coconut cream (skimmed from full-fat coconut milk can – unshaken!)

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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.

Are you ready for this? Store-bought GLUTEN-FULL Little Debbie Ingredients also include ALL these 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).

Contrast that nasty list with what’s in these homemade gluten free, vegan cookies and I think you’ll be quite smug about things when you taste how good they are! 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!

Gluten Free Little Debbie Oatmeal Cream Pie Recipe

Yield: 15 sandwiches, depending on size

Prep Time: 20 minutes

Cook Time: 9 minutes

Total Time: 29 minutes

These gluten free Little Debbie Oatmeal Cream Pie cookies will take you back to your childhood ... and remind you of how hard it was to share!

Ingredients

Cookie:

gfJules™ Original Cookie Mix

OR

1 cup firmly packed light brown sugar
1/2 cup granulated cane sugar
3/4 tsp. sea salt
1 tsp. baking soda
1/2 tsp. baking powder
2 1/2 cups gfJules™ All-Purpose Gluten-Free Flour
2 tsp. pure vanilla extract

PLUS

1/2 cup butter or non-dairy alternative (e.g. Earth Balance® Buttery Sticks)
1/2 cup vegetable or palm oil shortening (I like Spectrum Organic)
1/2 cup pumpkin purée
1/4 cup natural applesauce
3 Tbs. pure maple syrup
1 cup certified gluten-free instant oats*
1/2 cup raisins (optional)

Cream Filling:

1/2 cup butter or non-dairy alternative (e.g. Earth Balance® Buttery Sticks)
1 tsp. pure vanilla extract
2 cups sifted confectioner’s sugar
2 Tbs. coconut cream (skimmed from full-fat coconut milk can – unshaken!)

Instructions

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.

Bake for 9-10 minutes, or just until the tops are lightly browned and they have spread some (larger cookies will take another 2-3 minutes to bake). Let them stand 5 minutes before removing to cooling racks.

To make the filling, bring butter to room temperature. Open a can of full fat (14 grams or more) coconut milk and spoon two tablespoons off the top. Underneath the thick cream layer will be the coconut water; the idea here is to only use the coconut cream from the top, no water. Reserve the remainder of the can for smoothies or other applications.

Whip butter with vanilla, confectioner’s sugar and coconut cream until smooth and thick. If too thick to spread easily, add another tablespoon of coconut cream; if too thin (if it might run off the cookies), add another 1/4 cup of confectioner’s sugar.

When cookies are fully cooled, arrange so two similarly-sized and shaped cookies are matched.

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.

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Nutrition Information

Yield 15 Serving Size 1
Amount Per Serving Calories 307Total Fat 15gSaturated Fat 9gTrans Fat 1gUnsaturated Fat 5gCholesterol 33mgSodium 328mgCarbohydrates 44gFiber 1gSugar 41gProtein 1g

Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe.

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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Gluten Free Little Debbie Oatmeal Cream Pie Recipe

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