Gluten Free Oatmeal Creme Pies are soft, chewy oatmeal cookie sandwiches filled with a fluffy marshmallow creme filling. They are nostalgic, tender, and made with gluten free ingredients for a homemade treat that tastes even better than the lunchbox classic.
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If you grew up finding oatmeal creme pies in your lunchbox, you already know how special those soft cookie sandwiches felt. The plastic wrapper, the chewy oatmeal cookies, and the sweet marshmallow-style filling made them one of those treats everyone wanted to trade for. For many of us, Little Debbie snacks were the highlight of a school lunch, and oatmeal creme pies were one of the most memorable.
This gluten free oatmeal creme pie recipe brings back that same nostalgic flavor and texture without using gluten. The cookies are soft and bendable, not crisp or dry, and the filling is smooth, sweet, and creamy. The result is a homemade gluten free copycat that feels familiar but tastes fresher than anything from a box.
The original Little Debbie company began in 1960, first releasing Swiss Cake Rolls before oatmeal creme pies became one of its signature treats. Those snack cakes have stayed popular for decades, which is why so many gluten free bakers miss them after giving up gluten. This version was designed to recreate the soft oatmeal cookie texture, lightly spiced flavor, and marshmallow creme center using recognizable ingredients.
A few small details make a big difference in this recipe. The oats and raisins are processed together so the raisins blend into the dough instead of appearing as chewy pieces. A small amount of cocoa powder deepens the color and flavor, while molasses adds moisture and that classic oatmeal cookie richness. After a short chill, the dough is easy to shape and bakes quickly into thin, tender cookies that are perfect for sandwiching.
Here’s what you’ll need
Oatmeal cookies
- Gluten free oats – Use certified gluten free old fashioned oats, also called rolled oats. Purity protocol oats are ideal because they are grown, harvested, and processed without gluten-containing grains.
- Gluten free all purpose flour blend – Kim’s gluten free all purpose flour blend was used for this recipe. A store bought gluten free flour blend may work, but it has not been tested in this version.
- Raisins – The raisins are not meant to stand out in the finished cookies. They are processed with the oats until they nearly disappear, adding moisture, flavor, and chewiness.
- Unsweetened cocoa powder – Just a small amount gives the cookies a deeper color and subtle flavor without making them taste like chocolate.
- Molasses – Molasses adds moisture, depth, and the warm flavor commonly found in classic oatmeal cookies.
- Brown sugar and granulated sugar – The combination helps create cookies that are sweet, soft, and chewy.
- Egg and egg yolk – These help bind the dough and give the cookies a tender texture.
Creme filling
- Marshmallow creme – This gives the filling its smooth, fluffy, marshmallow-like texture and keeps it from tasting like plain buttercream.
- Powdered sugar – Powdered sugar sweetens and thickens the filling so it stays inside the cookie sandwiches.
- Butter – Softened butter creates a creamy filling. Dairy free butter may be substituted if needed.
- Vanilla and salt – Vanilla rounds out the sweetness, while salt helps balance the flavor.
Let’s make our own oatmeal creme pies!
- Step 1: Add the oats and raisins to the bowl of a food processor.
- Step 2: Process until the oats are finely ground and the raisins are almost invisible. Set the mixture aside.
- Step 3: In a large bowl, whisk the sugars, molasses, oil, melted butter, cinnamon, and cocoa powder until smooth. Add the egg, egg yolk, and vanilla, then whisk again.
- Step 4: Whisk the flour, salt, and baking soda together, then stir them into the wet ingredients until combined.
- Step 5: Add the oat mixture and stir until a thick, slightly sticky dough forms. Use clean hands if needed to bring it together.
- Step 6: Cover the bowl and refrigerate the dough for one hour.
Shape and bake
- Step 1: Scoop the chilled dough into 24 portions using a 1 ½ tablespoon cookie scoop, placing 12 portions on each prepared baking sheet.
- Step 2: Use the bottom of a greased measuring cup to gently flatten each dough ball.
- Step 3: The cookies should be about 2 to 2 ½ inches wide and spaced roughly 2 inches apart.
- Step 4: Bake at 400°F for 5 to 7 minutes, until the tops look slightly crackly and the centers are still soft.
Cream filling for the win!
- Step 1: Add all of the filling ingredients to a mixing bowl or food processor.
- Step 2: Beat or process until the filling is smooth, fluffy, and spreadable.
- Step 3: Spoon about one tablespoon of filling onto the bottom side of half the cooled cookies.
- Step 4: Spread the filling toward the edges, then top with another cookie and press gently to make a sandwich.
- Step 5: Enjoy the gluten free oatmeal creme pies whole, or break them in half before eating.
Oatmeal Creme Pies FAQs
Yes. In this recipe, raisins are processed with the oats until they are very fine. They add chewiness and flavor without leaving whole raisin pieces in the cookies.
Most store bought oatmeal creme pies are not gluten free. Homemade oatmeal creme pies can be gluten free when made with certified gluten free oats and a gluten free flour blend.
The filling is made with marshmallow creme, powdered sugar, softened butter, vanilla extract, and salt. The salt helps balance the sweetness.
More gluten free copycat recipes
- Gluten free ‘Ohana pineapple bread
- Gluten free Auntie Anne’s pretzels copycat recipe
- Gluten free cheddar bay biscuits
- Gluten free cinnamon raisin biscuits
- Gluten free Olive Garden style breadsticks
- Pizza Hut gluten free pan pizza
- Gluten free pizza hot pockets
- Gluten free pumpkin cream cheese muffins
- Gluten free lemon loaf
- Homemade gluten free poptarts
- Gluten free crescent roll dough
- Gluten free churros
- Gluten free Chick-fil-A style chicken nuggets
- Gluten free maple walnut blondies
If you have missed soft oatmeal creme pies since going gluten free, this homemade version is worth making. The cookies are chewy and tender, the filling is fluffy and sweet, and the finished sandwiches have the nostalgic flavor you remember without relying on hard-to-understand ingredients. They are perfect for lunchboxes, bake sales, after-school snacks, or any time you want a classic gluten free dessert.
Gluten Free Oatmeal Creme Pies
Ingredients
Oatmeal Cookies
- 3 cups (255g) gluten free old fashioned oats (rolled oats, not quick oats)
- ½ cup (85g) raisins
- ½ cup (100g) granulated sugar
- ¾ cup (150g) dark brown sugar
- 2 teaspoons molasses
- ½ cup (120g) vegetable oil
- 4 tbsp (56g) butter, melted (dairy free butter may be substituted)
- ¼ teaspoon ground cinnamon
- ½ teaspoon unsweetened cocoa powder
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 1 teaspoon vanilla extract
- ¾ cup plus 2 tablespoons (123g) gluten free all purpose flour blend (store bought blends have not been tested)
- 1 teaspoon kosher salt
- ¾ teaspoon baking soda
Creme Filling
- 5 oz (142g) marshmallow fluff
- ¾ cup (94g) powdered sugar
- 6 tbsp (85g) butter, softened (dairy free butter may be substituted)
- ½ teaspoon vanilla extract
- ¼ teaspoon kosher salt
Instructions
Make Cookies
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In a food processor, combine the rolled oats and raisins. Process for about one minute, or until the oats are finely ground and the raisins are almost fully blended in. Set aside.
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In a large bowl, whisk together the granulated sugar, dark brown sugar, molasses, vegetable oil, melted butter, cinnamon, and cocoa powder until smooth.
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Add the egg, egg yolk, and vanilla extract. Whisk again until the mixture is smooth and slightly thickened.
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In a separate bowl, whisk together the gluten free flour blend, kosher salt, and baking soda. Add the dry ingredients to the wet ingredients and mix until combined.
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Stir in the processed oat mixture. The dough will be thick and slightly sticky, so use clean hands if needed to fully incorporate everything.
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Cover the bowl and refrigerate the dough for one hour.
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Preheat the oven to 400°F and line two baking sheets with parchment paper.
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Scoop the dough into 24 portions using a 1 ½ tablespoon cookie scoop. Roll each portion into a ball and place 12 on each baking sheet, spacing them about 2 inches apart.
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Lightly grease the bottom of a measuring cup and press each dough ball into a flat round about 2 ½ inches wide.
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Bake one sheet at a time for 5 to 7 minutes, until the cookies are slightly crackled around the edges but still soft in the center. Let them cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely.
Make Filling
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Combine the marshmallow fluff, powdered sugar, softened butter, vanilla extract, and salt in a bowl or food processor. Beat or process until smooth.
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Scoop about one tablespoon of filling onto the bottom of half the cookies. Spread the filling to the edges with an offset spatula, then top with the remaining cookies and press gently.
Notes
The cookie sandwiches also freeze well in an airtight container for up to 3 months.
Adapted from America’s Test Kitchen.