Picture this: a chilly morning, the aroma of cinnamon wafting through your kitchen, and a steaming cup of coffee in hand. Now, add to that a delightful treat that’s not only gluten-free but also oozing with comforting sweetness. Yes, I’m talking about my perfected gluten-free oatmeal cream pies. These little gems are a delightful twist on a classic childhood favorite. As a professional food writer and a chef dedicated to crafting healthy recipes, I can’t wait to take you on a journey through this mouthwatering creation. So, grab your apron and let’s embark on a culinary adventure that will leave your taste buds singing with joy.

Recipe Ingredients:

For the Oatmeal Cookies:

1 1/2 cups gluten-free rolled oats: These oats are the heart of the cookies, providing a wholesome and hearty base. Opt for certified gluten-free oats to ensure they’re safe for those with gluten sensitivities.
1 cup almond flour: Almond flour adds a rich, nutty taste and a lovely, tender texture to the cookies. It’s a fantastic gluten-free alternative that boosts both flavor and nutritional value.
1/2 cup coconut oil, melted: Coconut oil lends a delightful moistness to the cookies and infuses a hint of tropical essence. Plus, it’s a healthier fat option, contributing to the overall healthiness of the treat.
1/2 cup pure maple syrup: This natural sweetener not only enhances the sweetness of the cookies but also brings a distinct depth of flavor, elevating the taste to a new level.
1 egg: The egg binds the ingredients together and provides structure to the cookies. If you’re looking for an egg-free version, you can substitute with a flaxseed or chia seed mixture.

For the Cream Filling:

1/2 cup unsalted butter, softened: Butter forms the creamy, luscious filling that perfectly complements the oatmeal cookies. Make sure it’s softened for easy mixing and a smooth texture.
1 cup powdered sugar: Powdered sugar is the key to achieving that ideal creaminess and sweetness in the filling. Adjust the amount based on your preference for sweetness.
1 teaspoon vanilla extract: Vanilla extract adds a wonderful flavor to the cream filling, enhancing the overall taste and aroma.

Gluten Free Lemon Meringue Pie

Ingredients Notes:

In crafting this recipe, I’ve learned that using certified gluten-free rolled oats is essential to maintain the integrity of the dish for those with gluten sensitivities. The choice of almond flour not only brings a lovely taste but also provides a healthier alternative to traditional wheat flour. Opting for melted coconut oil not only adds a subtle tropical note but also ensures the cookies are moist and delightful.

When it comes to sweeteners, pure maple syrup was a clear winner for its natural sweetness and the depth it adds to the flavor profile. As for the cream filling, ensuring the butter is softened makes it easier to achieve that perfect, creamy consistency. The addition of vanilla extract enhances the filling, making it more aromatic and pleasing to the palate. Balance is key when adjusting the sweetness with powdered sugar, allowing you to tailor the recipe to your taste preferences while maintaining a healthier twist.

Vegan Gluten Free Pie Crust

How to Make This Recipe:

Preparing the Oatmeal Cookies:

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This ensures the cookies bake evenly and achieve the perfect texture.
Combine Dry Ingredients: In a mixing bowl, combine the gluten-free rolled oats and almond flour. Mix them together thoroughly. This forms the solid base of your cookies.
Incorporate Wet Ingredients: Add the melted coconut oil, pure maple syrup, and egg to the dry mixture. Mix until all the ingredients are well combined, forming a sticky dough-like consistency.
Form Cookie Dough Balls: Using your hands, roll the dough into small, evenly sized balls, approximately 1 inch in diameter. Place them on a baking sheet lined with parchment paper, leaving enough space between each ball for spreading.
Flatten the Balls: Gently press down on each ball to flatten it into a cookie shape. Aim for about 1/4 to 1/2 inch thickness.
Bake the Cookies: Place the baking sheet in the preheated oven and bake for 10-12 minutes or until the edges turn golden brown. Be cautious not to overbake; the cookies will firm up as they cool.
Cool and Set Aside: Once baked, remove from the oven and allow the cookies to cool on the baking sheet for a few minutes. Transfer them to a wire rack to cool completely.

Preparing the Cream Filling:

Cream the Butter: In a mixing bowl, cream the softened unsalted butter until it becomes smooth and fluffy. Use a hand mixer or stand mixer for optimal results.
Add Vanilla and Sugar: Incorporate the vanilla extract and powdered sugar into the creamed butter. Mix well until the filling is creamy and smooth.

Assembling the Oatmeal Cream Pies:

Pair the Cookies: Once the cookies are completely cooled, match them up in pairs of similar sizes, ensuring each pair is suitable for sandwiching.
Apply the Filling: Take one cookie from each pair and spread a generous dollop of the cream filling onto the flat side, using a spoon or piping bag.
Create the Sandwich: Gently press the flat side of the second cookie on top of the filling, forming a cream-filled sandwich. Repeat this process for the remaining cookie pairs.
Serve and Enjoy: Arrange the assembled oatmeal cream pies on a serving plate and indulge in the goodness of this gluten-free, nostalgic treat. Pair with a cup of tea or coffee for a delightful experience.

Gluten Free Cherry Pie

Storage and Freezing Instructions:

Storage:

Once you’ve assembled the oatmeal cream pies, store them in an airtight container at room temperature for up to 3-4 days. If you live in a particularly warm or humid climate, it’s advisable to refrigerate them to maintain freshness.

Freezing:

Yes, you can freeze oatmeal cream pies for future enjoyment! Here’s how:

Individually Wrap: After assembling the cream pies, wrap each one individually in plastic wrap or parchment paper. This prevents sticking and preserves their shape.
Place in a Container: Transfer the wrapped cream pies into an airtight container, ensuring they fit snugly but are not squished together.
Label and Date: Label the container with the date of freezing to keep track of freshness.
Freeze: Place the container in the freezer and freeze for up to 2-3 months for optimal taste and texture.

Tips to Make This Recipe:

Dos:

Use Certified Gluten-Free Oats: Ensure you’re using certified gluten-free oats to keep the recipe safe for those with gluten sensitivities.
Chill the Dough: If the dough is too sticky to handle, chilling it in the refrigerator for about 30 minutes will make it easier to roll into balls.
Consistent Cookie Sizes: Aim for uniform cookie sizes to ensure even baking and easier assembly.

Don’ts:

Overmix the Dough: Avoid overmixing the dough, as this can result in a tougher texture for the cookies.
Overbake the Cookies: Be cautious not to overbake the cookies; they should be slightly soft in the center when you remove them from the oven, as they will firm up as they cool.

Additional Tips:

Customize the Filling: Experiment with the cream filling by adding a hint of cinnamon, a splash of lemon juice, or a touch of cocoa powder to suit your taste preferences.
Perfect Pairing: Serve these oatmeal cream pies with a glass of cold milk, hot tea, or coffee to enhance the overall experience.

Frequently Asked Questions:

Q: Can I use regular oats instead of gluten-free rolled oats?
A: Yes, you can use regular oats, but if you’re looking for a gluten-free option, ensure to use certified gluten-free rolled oats.
Q: Is there a substitute for almond flour?
A: Yes, you can substitute almond flour with an equal amount of gluten-free flour blend or coconut flour.
Q: Can I make the cream filling dairy-free?
A: Absolutely! Substitute the butter with a dairy-free alternative like vegan margarine for a dairy-free cream filling.
Q: How long do these oatmeal cream pies last?
A: When stored properly in an airtight container, they can last at room temperature for 3-4 days or up to 2-3 months in the freezer.
Q: Can I freeze the cookie dough?
A: Yes, you can freeze the cookie dough for up to 1-2 months. Just thaw it in the refrigerator before baking.

Gluten Free Oatmeal Cream Pies

Recipe by Arthur Wilson

Servings

servings

Prep time

minutes

Cooking time