Gluten Free Little Debbie Oatmeal Cream Pie Recipe
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!
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Servings: 15 sandwiches, depending on size
Calories: 307kcal
Equipment
Ingredients
Cookie:
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.
Video
Nutrition Facts
Gluten Free Little Debbie Oatmeal Cream Pie Recipe
Serving Size
1
Amount per Serving
Calories
307
% Daily Value*
Fat
15
g
23
%
Saturated Fat
9
g
56
%
Trans Fat
1
g
Polyunsaturated Fat
5
g
Cholesterol
33
mg
11
%
Sodium
328
mg
14
%
Carbohydrates
44
g
15
%
Fiber
1
g
4
%
Sugar
41
g
46
%
Protein
1
g
2
%
* Percent Daily Values are based on a 2000 calorie diet.
** 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. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.