April 2019 - Simply Samantha
dairy free

Gluten + Dairy Free Oatmeal Cream Pies

1:10 PM

I'd say 95% of my recipes, especially dessert based recipes, come from cravings.🤤
I've been craving those sweet Little Debbie Oatmeal cream pies that I used to enjoy pre-gluten-free life. Something about spring makes me think of these sweet oatmeal treats.
Gluten Free and Dairy Free Oatmeal Cream Pies
This recipe is very simple but requires a few tricks to make it perfect. 
Especially when it comes to the dainty oatmeal cookies! 
So be sure to read my recipe carefully and the notes as well! 
Gluten Free and Dairy Free Oatmeal Cream Pies
Gluten Free and Dairy Free Oatmeal Cream Pies
Gluten Free and Dairy Free Oatmeal Cream Pies



print recipe

Gluten + Dairy Free Oatmeal Cream Pies
Ingredients
  • 1/2 Cup Dairy Free Butter (1 stick), Softened
  • 1/2 Cup Shortening*
  • 1 tsp Vanilla
  • 3/4 Cup Brown Sugar
  • 1/2 Cup White Sugar
  • 1 TBSP Maple Syrup
  • 2 Eggs
  • 1 tablespoon Olive Oil
  • 1 and 1/2 Cup Gluten Free Flour*
  • 1/2 tsp Salt
  • 1 tsp baking soda
  • 1 tsp Cinnamon
  • 1 and 1/2 Cup Gluten Free Quick Oats
  • FOR THE CREAM
  • 1/2 Cup Dairy Free Butter (1 stick), Softened
  • 1 tsp Vanilla (more to taste)
  • 4 Cups Powdered Sugar (or more to taste)
  • 4 TBPS Dairy Free Milk
  • Instructions
    Pre-heat oven to 375.In a mixer (or with a hand mixer) whip together butter, shortening, and vanilla till smooth and fluffy. Add in sugars, maple syrup, and eggs. In a separate bowl, combine flour, salt, baking soda, and cinnamon Slowly add the flour mixture to butter mixture and blend together. Once well blended, stir in oats.Place tablespoon sized balls on a parchment lined baking sheet.THEY WILL SPREAD, so I suggest, depending on the size of your pan I suggest only putting two to a row with a good amount of space in-between.Baked for 12-15 minutes till the ends start to brown but the middle is still soft.My suggestion, is because the cookies will be VERY soft, is to let the cookies cool ON the parchment paper. Because they are so light, you should be able to remove the parchment with the cookies on top easily to a cooling rack.While the cookies are cooling, make your cream.Creamy the butter (1 stick)and vanilla together till soft.Slowly add in powdered sugar. Alternating sugar and milk till you have the taste and consistency you desire.Pipe the cream onto the cooled cookies and sandwich together.Store in the fridge to keep them firm. You can freeze any extras till you need them!
    Details
    Prep time: Cook time:15minsTotal time: Yield: 10 Servings

*I used Bob's Red Mill All Purpose Baking Flour Gluten Free 22 oz *I used Nutiva Organic Shortening Original 15 oz