Gluten-Free Oatmeal Cream Pies

It’s easy to get wrapped up in everyday life, so we are bringing you a treat that will bring you right back to the days when you were a kid. Grabbing a delicious oatmeal cream pie was the best part of finishing your school day so now this gluten-free version of the classic snack can be the best part of finishing your work day! Walk away from the email and head into the kitchen to make yourself a batch of this nostalgic and bakeshop delicious version of a snacking staple! Ingredients
Original Post: https://www.thisvivaciouslife.com/gluten-free-oatmeal-cream-pies-little-debbie/
- 2 C brown sugar
- 3/4 C butter
- 2 eggs
- 1 T cinnamon
- 2 T milk
- 1/2 tsp. gluten-free vanilla
- 1 2/3 C gluten-free all-purpose flour
- 2 1/4 C Bakery on Main Traditional Flavor Instant Oatmeal
- 1 tsp. baking soda
- 1 tsp. salt
- 4 T butter, warm and melted
- 1 C powdered sugar
- 1 tsp. gluten-free vanilla
- 1 T milk
- 2 C mini marshmallows
- Preheat oven to 350°
- In a stand mixer, cream together butter and brown sugar
- Add eggs and mix well
- Add in remaining ingredients and combine
- On a silicone lined or greased baking sheet, please small cookie scoop or tablespoon size balls on the baking sheet 3 inches apart
- Bake for 10-11 minutes
- The middle should be a bit undone still and the edges golden brown, be sure not overbake or they won't be chewy
- Let cool a couple minutes then remove and place on a wire cooling rack
- Meanwhile, prepare the filling by mixing together softened butter, powdered sugar, gluten free vanilla extract, marshmallows and milk
- Beat on medium speed 4-5 minutes
- Pipe the cream filling on to the flat side of one cookie then top with the remaining cookie to make a cream pie
