Gluten Free Oatmeal Creme Pies

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Gluten Free Oatmeal Creme Pies are soft, chewy oatmeal cookies sandwiched together with a fluffy cream filling that are better than the original.

half of an oatmeal creme pie stacked on top of two more.

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Remember opening your lunchbox and finding these Little Debbie treats? Tearing open the plastic package and biting down on a soft, chewy oatmeal cookie sandwich stuffed with a sweet marshmallowy filling? Back in my childhood, Little Debbie treats were the most sought after lunchbox goodies, so if trading were involved, you knew you had the upper hand. Of course, would you even want to sacrifice your precious, priceless goods for something else? Most of the time, not a chance.

There's something very nostalgic about a Little Debbie treat. The company actually started in 1960 and the very first product they released was Swiss Cake Rolls (another favorite of mine). Oatmeal Creme Pies came shortly thereafter. That was about 15 years before I started grade school, so the popularity of their lunchbox treats was really just beginning.

Little Debbie has stood the test of time, making them one of the most well-known, beloved baking companies in our modern day. I've missed the original Little Debbie treats for years, and have promised myself that I'd work my way through their products, making gluten free copycats of my favorites. Oatmeal Creme Pies were at the top of my list, and this version is out-of-this-world scrumptious (with no hard-to-understand ingredients)!

Here's what you'll need

Oatmeal cookies

oatmeal cookie ingredients measured out and labeled.

Gluten-free oats - I always use purity protocol oats, which are not grown, harvested, or manufactured with any gluten-containing ingredients. The ones I use are Uncle Crumbles Oats (formerly Bakery on Main).
Kim's gluten free all purpose flour blend - you can try to substitute with a store bought gluten-free flour blend, but please note one has not been tested.
Raisins - I bet you didn't know there were actual raisins in the original Little Debbie Oatmeal Creme Pies. Yep, if you look at the ingredients, you'll see there are raisins in the form of "raisin paste" which I'm pretty sure is just a paste made from soaked raisins. In this version, the raisins are processed in a food processor with the oats to where they almost disappear, but they still add flavor and texture.
Unsweetened cocoa powder - again, did you realize there's a little bit of cocoa powder in the original oatmeal creme pies?
Molasses - this is a really common ingredient in oatmeal cookies that adds a little extra moistness and complex flavor.

Creme filling

marshmallow filling ingredients measured out and labeled.

Marshmallow cream - this is what makes this filling so smooth, creamy, and marshmallowy so it's not just an American buttercream.
Powdered sugar - not just for sweetness, but also helps thicken the consistency of the filling so it doesn't ooze out everywhere as soon as you take a bite of the cookie sandwich.

Let's make our own oatmeal creme pies!

raisins on top of oatmeal in food processor bowl.

Step 1: Combine oatmeal and raisins in the bowl of a food processor.

finely processed oatmeal in palm of hand.

Step 2: Process until oats are ground more finely and raisins are nearly invisible; set aside.

dark brown ingredients in glass bowl with wire whisk.

Step 3: In a large bowl, whisk together sugars, molasses, and melted butter until smooth. Add egg, egg yolk, and vanilla extract and whisk again.

light brown mixture in glass bowl with white silicone spatula.

Step 4: Combine dry ingredients and add to wet ingredients; stir to incorporate.

Step 5: Add oatmeal mixture to bowl and stir until a thick dough forms (you may need to use your hands towards the end of mixing).

oatmeal cookie dough in covered glass bowl.

Step 6: Cover and refrigerate for one hour.

Shape and bake

round scoops of cookie dough on parchment-lined baking sheet.

Step 1: Scoop 12 1 ½ tablespoon portions onto two baking sheets.

pressing hot pink measuring cup on top of cookie dough.

Step 2: Using the bottom of a greased measuring cup, press down lightly to flatten the balls.

flattened cookie dough circles on parchment-lined baking sheet.

Step 3: Cookies should be roughly 2-2 ½ inches in diameter and spaced about 2 inches apart.

baked oatmeal cookies on parchment-lined baking sheet.

Step 4: Bake at 400 degrees for 5-7 minutes, or until crackly on top, but still soft in the middle.

Cream filling for the win!

white powder in stainless steel mixing bowl.

Step 1: Combine all filling ingredients in a mixing bowl.

white frosting inside steel bowl with red little spatula on top.

Step 2: Beat until smooth.

white frosting scooped on every other upside down cookie on parchment-lined baking sheet.

Step 3: Dollop about a tablespoon of filling onto the bottom of half the cookies.

Step 4: Spread out to a thin layer; cover with another cookie.

breaking an oatmeal creme pie in half with two hands.

Step 5: Break apart and enjoy! (You don't have to break 'em apart, this is just my favorite way to eat them!).

Oatmeal Creme Pies FAQs

Are there raisins in gluten free oatmeal creme pies?

Yes, the raisins are processed with the oatmeal to produce a finer consistency, which creates a chewy, soft cookie without whole raisins.

Are oatmeal creme pies gluten free?

No, generally store bought oatmeal creme pies are not gluten free. But if you make them based on a gluten free recipe, then they will be gluten free.

What is in the filling of oatmeal creme pies?

Butter, marshmallow cream, powdered sugar, vanilla, and a little bit of salt (the salt helps balance the sweet flavor).

More gluten free copycat recipes

Y'all, if you're like us in this house and would love to enjoy Little Debbie Oatmeal Creme Pies again, but without all the gluten and funky ingredients, you MUST try this homemade version. You won't BELIEVE they're gluten free, and they taste so much better than anything you could ever buy in the store!