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
  • 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
  1. Preheat oven to 350°
  2. In a stand mixer, cream together butter and brown sugar
  3. Add eggs and mix well
  4. Add in remaining ingredients and combine
  5. On a silicone lined or greased baking sheet, please small cookie scoop or tablespoon size balls on the baking sheet 3 inches apart
  6. Bake for 10-11 minutes
  7. The middle should be a bit undone still and the edges golden brown, be sure not overbake or they won't be chewy
  8. Let cool a couple minutes then remove and place on a wire cooling rack
  9. Meanwhile, prepare the filling by mixing together softened butter, powdered sugar, gluten free vanilla extract, marshmallows and milk
  10. Beat on medium speed 4-5 minutes
  11. Pipe the cream filling on to the flat side of one cookie then top with the remaining cookie to make a cream pie
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