These Gluten-Free Oatmeal Cream Pies are soft, chewy, and naturally sweetened, made with almond flour, old-fashioned oats, honey, and warm cinnamon.
A Quick Look at the Recipe
✅ Recipe Name: Gluten-Free Oatmeal Cream Pies
🕒 Ready In: ~25 minutes
👪 Serves: 8-10 sandwich cookies
🍽 Calories: ~380 per cream pie (estimated)
🥣 Main Ingredients: Almond flour, oats, honey, cinnamon, cream cheese frosting
📖 Dietary Info: Gluten-free; dairy-free option; naturally sweetened
👌 Difficulty: Easy - mix, scoop, bake, and assemble
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They bake into tender oatmeal cookies that get sandwiched with a thick layer of cream cheese frosting, creating a healthier twist on the nostalgic classic. With simple ingredients, no refined sugar, and a quick mixing method, these are the perfect healthy oatmeal cream pies for lunchboxes, after-school snacks, or weekend baking.
If you love easy, gluten-free treats made with real ingredients, try our Raspberry Bars, soft Healthy Key Lime Pie, or tangy Gluten-Free Lemon Bars next. They all follow the same wholesome, naturally sweetened style that makes these oatmeal sandwich cookies one of our favorite better-for-you desserts.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love these Gluten-Free Oatmeal Cream Pies:
- Key Ingredients:
- Easy Substitutions & Variations:
- How to Make Gluten-Free Oatmeal Cream Pies:
- Recipe Notes & Tips:
- How to Store:
- Gluten-Free Oatmeal Cream Pies FAQs:
- More Gluten-Free Recipes You'll Love
- Get a FREE Healthy Meal Planning Ebook
- Gluten-Free Oatmeal Cream Pies
Why You'll Love these Gluten-Free Oatmeal Cream Pies:
Balanced Flavor: The combination of almond flour and oats delivers a hearty, nutty flavor complemented by a hint of cinnamon, making each bite both satisfying and delicious.
Gluten-Free Goodness: Utilizing almond flour and old fashioned oats offers a naturally gluten-free treat without compromising on taste or texture.
Simple & Quick: With just a few ingredients and straightforward steps, this recipe is perfect for both beginners and seasoned bakers who want a speedy, delightful dessert.
Naturally Sweet: Honey adds a touch of natural sweetness, perfectly balancing the savory spices, so you're indulging without an overly sugary taste.
Key Ingredients:
- almond flour. Forms the soft, tender base of these cookies, giving them a subtle nutty taste that feels both light and satisfying.
- old fashioned oats. Adds chewiness and hearty texture. If you're sensitive to gluten, ensure you're using certified gluten-free oats.
- cinnamon. Brings warmth and depth. Feel free to adjust the quantity based on your spice preference.
- honey. A natural sweetener. You can adjust the amount if you prefer a less sweet treat.
- cream cheese frosting. Serves as the signature filling, offering a creamy, tangy contrast to the sweet, spiced cookies. Homemade cream cheese frosting or store-bought versions both work.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Swap the sweetener: Honey keeps these healthy oatmeal cream pies naturally sweet and soft, but maple syrup works as a 1:1 substitution. For a less sweet cookie, reduce the honey by 1-2 tablespoons.
- Make them dairy-free: Use melted coconut oil instead of butter in the cookies, and swap the cream cheese frosting for a dairy-free frosting made with vegan cream cheese and powdered sugar.
- Use different oats: Old-fashioned rolled oats give the best chewy texture, but quick oats work if you prefer a softer, more uniform cookie. Avoid steel-cut oats, they won't soften enough.
- Add mix-ins: Stir ⅓ cup of shredded coconut, mini chocolate chips, or chopped pecans into the cookie dough for extra texture. Keep additions small so the cookies stay soft.
How to Make Gluten-Free Oatmeal Cream Pies:
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, mix together the almond flour, oats, baking soda, cinnamon, and salt until evenly distributed.
- In a separate bowl, whisk the egg, honey, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. The dough will be slightly sticky.
- Use a cookie scoop to form balls of dough. Place them on your prepared baking sheet and gently press each ball to slightly flatten into cookie shapes.
- Bake in the preheated oven for about 10-12 minutes, or until the edges are lightly golden.
- Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a cooling rack to cool completely.
- Once the cookies are fully cooled, spread or pipe a generous layer of cream cheese frosting on the flat side of one cookie. Top with another cookie to form a sandwich. Repeat with the remaining cookies and frosting.
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Recipe Notes & Tips:
- Mixing: Combine the wet and dry ingredients just until mixed, over mixing can lead to tougher cookies.
- Baking Time: Keep an eye on the cookies; almond flour tends to brown quickly. Start checking around 10 minutes to ensure they stay light and tender.
- Cooling: Let the cookies cool on the baking sheet for a few minutes before transferring them to a rack, ensuring they set perfectly.
- Oats Texture: For a smoother cookie, you can pulse the oats in a food processor for a few seconds before mixing them in.
- Frosting Assembly: Make sure your cookies are completely cool before sandwiching them with cream cheese frosting to prevent it from melting.
How to Store:
Room Temperature: Store the cookies in an airtight container in a cool, dry spot if you'll enjoy them within a few days.
Refrigeration: If your kitchen is warm or you need them to last longer, especially with cream cheese frosting, refrigerate the cookies, allowing them to come to room temperature before serving.
Freezing: For long-term storage, freeze either the assembled cookies or the components separately, then thaw in the refrigerator overnight before serving.
Gluten-Free Oatmeal Cream Pies FAQs:
Gluten-free cookies are more delicate because almond flour doesn't bind the same way wheat flour does. If your cookies crumble, let them cool completely before lifting them from the baking sheet, they firm up as they rest. Next time, you can also add 1-2 extra tablespoons of almond flour or chill the dough for 10-15 minutes before baking to help them hold their shape.
Honey adds natural moisture, but the key is avoiding overbaking. Remove the cookies as soon as the edges turn golden; they will continue to set on the baking sheet. Storing them in an airtight container with the filling helps keep them soft and chewy.
Yes. Use melted coconut oil in the cookies and replace the cream cheese frosting with a dairy-free alternative, either store-bought vegan cream cheese or a simple dairy-free buttercream made with vegan butter and powdered sugar.
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Gluten-Free Oatmeal Cream Pies
Ingredients
- 2 cups almond flour
- 1 cup old fashioned oats
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 1 egg
- ⅓ cup honey
- ¼ cup butter, melted
- 1 teaspoon vanilla extract
- 1 cup cream cheese frosting
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, mix together the almond flour, oats, baking soda, cinnamon, and salt until evenly distributed.
- In a separate bowl, whisk the egg, honey, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. The dough will be slightly sticky.
- Use a cookie scoop to form balls of dough. Place them on your prepared baking sheet and gently press each ball to slightly flatten into cookie shapes.
- Bake in the preheated oven for about 10-12 minutes, or until the edges are lightly golden.
- Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a cooling rack to cool completely.
- Once the cookies are fully cooled, spread or pipe a generous layer of cream cheese frosting on the flat side of one cookie. Top with another cookie to form a sandwich. Repeat with the remaining cookies and frosting.
Nutrition
Notes
- Mixing: Combine the wet and dry ingredients just until mixed, over mixing can lead to tougher cookies.
- Baking Time: Keep an eye on the cookies; almond flour tends to brown quickly. Start checking around 10 minutes to ensure they stay light and tender.
- Cooling: Let the cookies cool on the baking sheet for a few minutes before transferring them to a rack, ensuring they set perfectly.
- Oats Texture: For a smoother cookie, you can pulse the oats in a food processor for a few seconds before mixing them in.
- Frosting Assembly: Make sure your cookies are completely cool before sandwiching them with cream cheese frosting to prevent it from melting.
Stephanie T. says
My husband has always loved the store bought kind but he agrees these are so much better, and I feel better about no preservatives and who knows what else!
Kae says
these are my husbands favorite treat!