Gluten Free Cookies: Little Debbie Oatmeal Cream Pies

Here’s another gluten free copycat baking recipe. I found this recipe online and decided to give it a try and see if it would work turning it into a gluten free cookie recipe that would taste good.

This just happens to be one of my husbands favorite cookies. So, I had the expert taste test them for me. The verdict? I don’t think I need to buy them anymore as long as I have these in the house.

Whooo hooo and happy dance all the way to the oven. Boy was it a smash hit.

So, from my kitchen to yours – enjoy these.

Gluten Free Little Debbie® Oatmeal Cream Pies

A gluten free and dairy free cookie recipe

1 cup margarine, softened
3/4 cup dark brown sugar
1/2 cup granulated sugar
1 Tb molasses
1 tsp. gluten free vanilla extract
2 eggs
1 1/2 cups gluten free flour blend
1/2 tsp. salt
1/4 tsp. xanthan gum (don’t add if your flour mix has already)
1 tsp. baking soda
1/8 tsp. ground cinnamon
1 1/2 cups gluten free rolled oats


2 tsp. very hot water (straight from the tap is fine)
14 tsp. salt
7 oz. gluten free marshmallow creme
1/2 cup vegetable shortening ( Spectrum Naturals is good)
2/3 cup powdered sugar
1/2 tsp. gluten free vanilla extract

Now, I know this looks like a long list ( and it is 🙂 but it’s worth it so don’t stress out over it. Just make a double batch instead.

Preheat the oven to 350 degrees.

For the cookies: Cream together the margarine and the sugars until fluffy, about 3 minutes. Add in the molasses, vanilla and the eggs and beat well.

Place the gluten free oats in a blender and whiz into a flour. Instant gluten free oat flour. Now you know how to make it so you don’t need to buy any. As long as you have gluten free oats on hand, you’re good.

In a large bowl, whisk together the gluten free flour blend, salt, xanthan gum (if using), baking soda, cinnamon and gluten free oat flour you just made. Slowly add this to the creamed mixture ( you don’t want flour clouds in your kitchen).

Drop the batter by tablespoonfuls onto parchment lined baking sheets and bake for 10-12 minutes or until the cookies just start to darken around the edges. Don’t over bake, you want them soft.

Allow to cool on the cookie sheet for 4 minutes and then transfer to  wire rack to cool completely.
While the cookies are baking, you can start on the filling. Place the hot water and the salt together in a small bowl and set aside to cool.

Mix the marshmallow creme, shortening, powdered sugar and vanilla in a large bowl and beat with an electric mixer until fluffy. Beat in the cooled salt water.

When the cookies are cool, spread the filling on one cookie and top with another. Gently press them together. Do this with the remaining cookies.

Makes about 2 dozen gluten free oatmeal cream pies.

You now have the “secret copy cat” gluten free cookie recipe for a fun lunch time favorite. Make sure to tuck these into someones gluten free lunch sack.

I wish I knew how to wrap and seal them in those little plastic bags. Then we could make some boxes to match the ones you buy in the store and pop them in and then seal up the box……. wait…..that’s probably too much trouble.

Happy Baking!

Team Gluten Free Farm Girl

If you like this recipe, please check out our cookbook: Gluten Free Cookie Jar.

Full of yummy cookie recipes, enough to make a different one every week for a year and half!

Buy it here!

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