One of the most nostalgic treats for me is an oatmeal cream pie, and these gluten free oatmeal cream pies give me all those childhood vibes but without all the added sugar.
I wasn’t even planning on recreating them at first, but I wanted something soft, a little sweet, and fun for me + my toddlers and this ended up being one of those recipes that just worked.
They’ve got that classic soft cookie + creamy center situation, and when you pop them in the freezer, it turns into this little "ice cream sandwich!"
Why You & Your Toddler Will Love These Oatmeal Cream Pies:
- customizable with different fillings
- naturally gluten-free (made with oat flour)
- soft texture (perfect for toddlers)
- freezer-friendly for easy snacks
- feels like a treat but made with simple ingredients
If you have a cookie loving toddler, then be sure to check out my super easy oatmeal cookies (no added sugar), fruit pizza cookies, and my blueberry zucchini cookies!
Jump to:
- Why You & Your Toddler Will Love These Oatmeal Cream Pies:
- Ingredients You'll Need
- How to Make Your Gluten Free Oatmeal Cream Pies
- Hint for the Best Oatmeal Cream Pies
- Substitutions
- Variations
- Equipment
- Storing Your Gluten Free Oatmeal Cream Pies
- Tiff's Dietitian Tip
- FAQ
- Related
- Pairing
- Gluten Free Oatmeal Cream Pies
Ingredients You'll Need
Here's what you'll need to make these gluten free oatmeal cream pies:
- oat flour - keeps these cookies naturally gluten-free while giving them structure and a soft texture
- rolled oats - add texture and fiber to help make the cookies more satisfying
- butter - adds richness and helps create that classic oatmeal cookie flavor
- maple syrup - provides a gentle sweetness without refined sugar
- egg - helps bind the cookies so they hold together
- vanilla + cinnamon - give that warm, nostalgic oatmeal cookie flavor
See recipe card for quantities.
How to Make Your Gluten Free Oatmeal Cream Pies
- Step 1: Preheat oven to 350°F. In a bowl, whisk the oat flour, rolled oats, baking soda, cinnamon, and salt until combined.
- Step 2: Mix butter and maple syrup, then add the egg and vanilla. Form into ball shape with your hands
- Step 3: Form into ball shape with your hands. Scoop dough onto a parchment-lined baking sheet and gently press down to flatten into even circles. Bake for 8-10 minutes, until just set.
- Step 4: Let cool then spread filling onto one cookie, top with another, and press gently. Enjoy fresh or freeze for 1-2 hours, then let sit a few minutes before serving as an "ice cream sandwich."
Hint for the Best Oatmeal Cream Pies
Before baking, gently press the cookies down to flatten them into even circles. These won’t spread much on their own, so shaping them ahead of time helps them bake evenly and gives you the perfect size for sandwiching.
Substitutions
These gluten free oatmeal cream pies are super flexible, so you can easily adjust based on what you have or your toddler’s needs:
- oat flour – swap with all-purpose flour or blend oats to make your own
- rolled oats – quick oats work as a softer alternative
- butter – use coconut oil or dairy-free butter
- maple syrup – swap with honey (12 months+) or adjust to taste
- egg – use a flax egg (1 tablespoon flax + 2.5 tablespoon water)
- Greek yogurt – use dairy-free yogurt (choose a thick option)
- cream cheese – use dairy-free cream cheese or more yogurt
- vanilla extract – optional, but adds flavor
- cinnamon – optional or swap with pumpkin pie spice
Variations
- strawberry cream pies – add a strawberry chia jam layer or mix mashed strawberries into the filling
- peanut butter filling – mix a little peanut butter into the yogurt filling for extra flavor + healthy fats
- chocolate chip version – add mini chocolate chips to the cookie dough or roll edges in chocolate chips
- raisin oatmeal cookies – mix in raisins for a more classic oatmeal cookie vibe
- mini sandwich bites – make smaller cookies for bite-sized cream pies (great for toddlers)
- no freeze option – skip freezing and serve soft for a more traditional cream pie texture
- dairy-free version – use dairy-free yogurt + cream cheese alternatives
- cinnamon sugar twist – lightly sprinkle cinnamon sugar on cookies before baking
- open-face style – serve with filling spread on top instead of sandwiching for easier eating
If you want a no added sugar version, then use these 3-ingredient oatmeal cookies + Greek yogurt as the filling!
Equipment
All you need to make these gluten free oatmeal cream pies is a mixing bowl, spoon or whisk, and a baking sheet lined with parchment paper. A cookie scoop or spoon helps keep the cookies uniform, and you can use the back of a spoon or your fingers to gently press them flat before baking. Once cooled, a small spatula or butter knife works well for spreading the filling and assembling the sandwiches.
Storing Your Gluten Free Oatmeal Cream Pies
Store the oatmeal cream pies in an airtight container in the freezer for up to 1-2 weeks. For best texture, let them sit at room temperature for a few minutes before serving so the cookies soften slightly and the filling becomes creamy again.
If you prefer a softer, non-frozen version, you can store them in the fridge for up to 3-4 days. I would personally store the cookies and filling separate to avoid the cookies getting mushy!
Tiff's Dietitian Tip
These are a great example of how you can take a familiar “treat” and turn it into something a little more balanced without overcomplicating it!
You’ve got carbs from the oats, plus protein and fat from the yogurt and cream cheese, which can help keep your toddler more satisfied compared to a typical cookie alone.
And just as important - serving foods like this in a neutral, low-pressure way (not earned or restricted) can help your toddler learn to enjoy them without over-fixating on “treat foods” over time!
FAQ
Yes, slightly frozen! I like the let them thaw for a few minutes to let the yogurt filling to thaw out before biting into.
They have a similar soft cookie + creamy filling vibe, just made with simpler ingredients and less sweetness.
Yep! Just use dairy-free yogurt and cream cheese alternatives.
Yep! I would store the cookies and filling separate to if you're not wanting to freeze.
Yes! Just replace the egg with a flax egg.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with these gluten free oatmeal cream pies:
Gluten Free Oatmeal Cream Pies
Ingredients
cookies:
- 1 cup oat flour
- ½ cup rolled oats
- ¼ cup butter softened
- ¼ cup maple syrup
- 1 egg or flax egg
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- ½ teaspoon baking soda
- pinch of salt
filling:
- ¾ cup greek yogurt
- ¼ cup cream cheese
- 1 tablespoon maple syrup
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a bowl, stir in oat flour, oats, baking soda, cinnamon, and salt until combined. Mix in butter and maple syrup, then add egg and vanilla.
- Scoop dough onto baking sheet and gently press down to flatten into even circles. Bake 8-10 minutes, until just set. Cool completely.
- Mix filling ingredients until smooth. Spread onto one cookie, top with another, and press gently.
- Freeze 1-2 hours, then let sit a few minutes before serving.
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