Gluten-Free Oatmeal Cream Pie Sandwiches

Last Updated on June 22, 2021 by Colleen

Gluten-Free Oatmeal Cream Pie Sandwiches

Remember those iconic Little Debbie Oatmeal Cream Pies that mom would pack in your lunchbox? There’s nothing quite like a nostalgic treat. But if you are gluten-free, the quest may seem impossible.

Well, fear not because Chef Patrick Auger of @professionalallergybaker, has made a gluten-free oatmeal cream pie sandwich recipe just for you! In it, he does away with the gluten and other common allergens to create a delicious rendition that everyone can enjoy!

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ZEGO’s Double Protein Oats and Better Batter’s flour blend form the base of the cookie making it high in protein and allergy-free. Chef Patrick even offers ideas for how to make the cream filling dairy-free. Thanks to Better Batter for allowing us to share this recipe!

How This Gluten-Free Oatmeal Cream Pie Sandwich Recipe is Better

We won’t pretend this is the most nutritious recipe ever, but it is amazingly tasty. And, Chef Patrick definitely found ways to improve on the traditional one. Typical oatmeal cream pies are made with refined white flour and processed rolled oats. But by subbing in ZEGO’s Double Protein Oats, your the cookies more flavorful and easier to digest. And of course, you get the peace of mind that your oats are purity verified for over 400 pesticides, herbicides, and heavy metals. Subbing out the refined wheat flour for Better Batter’s flour mixes ensures that these gluten-free oatmeal cream pie sandwiches can be enjoyed by anyone with wheat allergies or sensitivities.

Shop Double Protein Oats

Gluten-Free Oatmeal Cream Pie Sandwich Recipe

INGREDIENTS

COOKIES
1 cup firmly packed brown sugar
1 cup granulated sugar
1/2 cup butter or vegan butter (we like Earth Balance)
1/2 cup shortening
3/4 cup dairy free milk or hemp seed milk
1 teaspoon vanilla
3 cups gluten-free oats (We like DOUBLE PROTEIN OATS – GLUTEN FREE OATMEAL by ZEGO)
2 cups (280 grams) ORIGINAL BLEND FLOUR or ARTISAN BLEND FLOUR
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon salt

FILLING
1 cup butter or vegan butter OR allergy friendly shortening
3 cups powdered sugar
2 teaspoons vanilla
3 to 4 Tablespoons water

DIRECTIONS

Preheat oven to 325 F. Line several cookie sheets with parchment paper * it is very very important to line your sheets, and to use as many sheets as possible, since you cannot make these cookies on hot pans*

In the bowl of your electric mixer, cream both sugars, shortening, butter, and milk until smooth, at medium speed, for about 2 minutes. Beat in vanilla and cinnamon.

In a separate bowl, combine gluten free oats, flour, baking soda, baking powder, cinnamon, and salt- stirring until well combined. Add this dry mixture to the wet mixture and beat until combined, about a minute at medium speed.

Drop dough by using a large ice cream scoop/cookie scoop, or if you really want you can weight each cookie at 4 ounces. Place cookie dough onto ungreased cookie sheets lined with parchment paper. Its best to bake 6 cookies at time on each sheet pan. Press each cookie down gently before baking to ensure even baking.

Bake for 10 to 15 minutes and remove from oven. Cool for 1 minute on cookie sheets, then remove to wire rack to finish cooling.

DIRECTIONS FOR COOKIE SANDWICH FILLING:

In a stand mixer with a whisk attachment, cream together shortening, powder sugar, vanilla, and water until its nice and fluffy.

Place icing in a small pastry bag or large zip lock bag until you are ready to use. Place one half of the cookie up side down on the cooling rack. Using pastry bag, make a nice round mound of icing on this half of cookie. Place the other half of cookie on top to make a sandwich. Continue this step until all sandwich cookies are filled and assembled. Now, enjoy!

Did you make this recipe?

Be sure to tag @zegofoods on instagram and use the hashtag #PoweredByZEGO

Chef Patrick Auger

Professional Allergy Free Baker: Patrick Auger, from Pepperell Massachusetts, has been a professional in the baking industry for more than 10 years. Patrick has had a passion for baking since he was very young and to this day, even on his days off, is always in the kitchen perfecting new recipes.

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