Gluten Free Oatmeal Cream Pies
A lunch-box classic - soft, chewy oatmeal and molasses cookies with a vanilla buttercream filling!
Servings: 24 cookie sandwiches
Calories: 250kcal
Equipment
- Cookie sheets
- Parchment paper
- Piping bag or ziplock bag
- Electric mixer
Ingredients
For the cookies:
- 3 Large eggs separated
- 1 Cup salted butter room temperature
- 1 Cup brown sugar
- 1/3 Cup white sugar
- 1 Tbsp vanilla extract
- 2 Tbsp molasses
- 1 Cup gluten free 1-1 flour mix with xanthan gum (if your mix does not contain xanthan gum add 1/2 tsp now)
- 1/2 Cup blanched almond flour
- 1 Cup arrowroot starch
- 1 tsp baking soda
- 3/4 tsp salt
- 3 Cups quick cooking oats NOT whole rolled oats
For the filling:
- 1 Cup vegetable shortening
- 1/2 Cup salted butter room temperature
- 1/2 tsp vanilla extract
- 2-3 tsp cream
- 3-4 Cups sifted powdered sugar
Instructions
- First, make your cookies! The dough will need to chill in the fridge for an hour so give yourself some time. In a medium bowl, using the electric mixer, beat the egg whites until soft peaks form. Add in the white sugar and continue beating until stiff peaks form, then set aside. In a large bowl, beat together the butter, brown sugar, and white sugar until fluffy and lighter. Add in the egg yolks, vanilla, and molasses and continue to beat until smooth. Then, add in the flour, starch, almond flour, baking soda, and salt and stir together until fully combined (I use a spatula). Add in the quick oats and stir to combine, then carefully fold in 1/3 of the egg whites at a time until fully combined. Then put bowl in the fridge for an hour.
- Once the cookie dough is chilled, preheat the oven to 325° F and line two cookie sheets with parchment paper, then grease the parchment paper and set aside. Scoop the cookie dough out by tablespoons and roll gently into balls. Place cookies about 4-5 inches apart on cookie sheets - about 6 cookies per sheet. Do not flatten cookies, they will spread. Bake for 10-12 minutes until the edges are medium brown, then let cool completely before filling.
- Once the cookies are cooled, remove from trays and turn upside down to fill. Make your filling. Using the electric mixer (cleaned) beat the shortening, butter, vanilla, and one cup of the sifted powdered sugar until lighter and fluffy - about a minute. Add 1 cup of sifted powdered sugar at a time until the frosting in stiffer. If it's too stiff, add 2-3 teaspoons of cream and beat to combine. Scoop the filling into a piping bag or ziplock bag and cut off about a half inch opening in one corner. Pipe the filling lightly onto the cookie halves. Only have of the cookies, then pair the empty cookies with the frosted ones to create the sandwiches. Lightly press to secure the sandwiches then serve!