Oatmeal cream pies bring back memories of my child hood. Opening my lunchbox and finding a delicious Little Debbie snack, an oatmeal cream pie. It was that soft chewy cookie with the extra sweet creamy filling which gave me that afternoon boost to get through the rest of the school day.
My version is a little different. A little crunchy, a little chewy; It’s still sweet and sinful, but it contains a fraction of the ingredient list in those delicious Little Debbie snacks and lots more flavor!
When baking gluten-free I use a homemade gluten-free flour mixture from the book, Allergen-Free Baker’s Handbook by Cybele Pascal
4 cups brown rice flour
2/3 cup tapioca flour
1 1/3 cup potato starch
This recipe yields 6 cups of gluten-free flour.
Be sure to mix the flour mixture up very well to evenly distribute the ingredients.
Gluten-Free Vegan Oatmeal Cookie Recipe.
1 1/2 cups gluten free flour
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1 cup Earth Balance margarine, softened
1/2 cup sugar
3/4 cup dark brown sugar
1 tsp vanilla
1 tbsp molasses
1/4 cup apple sauce
2 cups quick cooking gluten-free oats
Pre-heat oven to 350 degrees.
Combine the gluten-free flour, baking powder, baking soda, salt and cinnamon. In the bowl of a stand mixer beat Earth Balance, sugar and dark brown sugar until light and fluffy. Add the vanilla, molasses and apple sauce. Mix until all is combined. Slowly add the dry ingredients. When everything is combined mix in the gluten-free oats by hand.
I find it best to chill the cookie dough for about an hour or two.
Scoop cookie dough onto baking sheet and bake cookies for 12-15 minutes.
The cookies will be very soft when they come out. Let them cool for 5-10 minutes and carefully transfer them to a cooling rack.
Let cookies cool completely before assembling them.
Vegan Buttercream Filling
2 sticks Earth Balance margarine, softened
4 cups powdered sugar
1 vanilla bean (optional)
1 tsp vanilla extract
2 tbsp soy milk
Beat Earth Balance until very light, and whipped. I set the mixer on medium-high and let it go for a good 5-10 minutes.
Add the vanilla bean and vanilla extract.
Slowly add the powdered sugar and beat until well combined.
Add the soy milk slowly and beat mixture until very light and fluffy. Once again, I let the mixer go for about 5-10 minutes on medium-high.
Assembling the cookies
I pair up all the cookies before I start. This way I don’t end up with my last pair being one bigger cookie and one smaller cookie.
I use the same cookie scoop I use to scoop the cookies, about one scoop does the trick; But if you like lots of filling go ahead and do a second scoop of filling.
To avoid breaking the cookies I twist them as I press them together with the filling. I think it sort of distributes the pressure…or something.
I also find that if you let these cookies sit overnight, the cream sets up and doesn’t ooze everywhere when you bite into the cookie.
There you have it, homemade Gluten-Free Vegan Oatmeal Cream Pies!