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Gluten Free Oatmeal Cream Pies

If you thought Lil Debbie cornered the market, you must try my Gluten Free Oatmeal Cream Pies for yourself!

Gluten Free Oatmeal Cream Pies

So you know I don’t love to throw anyone under the bus, but can I just say that our childhood favorite oatmeal cream pie’s first ingredient is corn syrup? Whyyyyyy, I mean I know why – it’s cheap and sweet. But what if you could make them from scratch, in under an hour, and have them taste like really freakin’ good. Wouldn’t you?? (Here’s where you nod in agreement)

Gluten Free Oatmeal Cream Pies

So unless you’ve been under a rock (just kidding, I’ve actually been under a rock), you know I posted the recipe for these amazing EGG FREE OATMEAL CHOCOLATE CHIP COOKIES [3] a few weeks back. They were a huge hit and you all loved them, which of course brings pure joy to my heart. 

So you can imagine my excitement when I started dreaming up sinking my teeth into an old fashioned, crap free oatmeal cream pie. Wouldn’t that be delicious? It would. It is!

Gluten Free Oatmeal Cream Pies

So here they are in all their glory. I made them for my friend, Cristina, of The Castaway Kitchen [4], and since she is the queen of the kitchen (and approved), I feel fully confident sharing with all of you! Make them with a friend, or someone you love, and share the joy in a time where we need a little extra. 

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Gluten Free Oatmeal Cream Pies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

  • Author: Jennifer Robins



For the cookies:

  • 1 cup gluten free oats, ground into a flour (I used a coffee grinder)
  • 1 cup gluten free oats, whole
  • 1 tablespoon grass fed gelatin (not collagen)
  • 1/4 teaspoon sea salt
  • 1/3 cup melted ghee + 2 additional tablespoons
  • 1/3 cup maple syrup + 2 additional tablespoons
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract

For the filling:


  • 2 cups “better quality” mini marshmallows
  • 2 tablespoons maple syrup


  • 1/2 cup sustainably sourced palm shortening
  • 1 tablespoon ghee
  • 1/4 cup maple syrup
  • 1 heaping tablespoon tapioca starch
  • 1/2 teaspoon vanilla extract


  1. Preheat your oven to 350F
  2. Put all the DRY ingredients in a bowl, stirring to combine
  3. Now add in the wet ingredients and stir, making sure all the ingredients are incorporated well
  4. Make sure your cookie sheet is greased well
  5. Next, use a cookie scoop to scoop around a tablespoon of the dough onto the baking sheet. Make sure the dough is packed well in the cookie scoop so the cookies will be solid.
  6. Space the scoops around 2 inches apart, you may need to bake a couple rounds to get through all the dough
  7. Bake cookies for around 10 minutes, they will start to get golden and spread
  8. While the cookies are baking, prepare your filling
  9. If you are making the marshmallow filling, combine the marshmallows and maple syrup over a double boiler method
  10. Stir them until the marshmallows start to soften and melt, and continue stirring until you have homemade marshmallow fluff
  11. If you are making frosting, combine all the shortening, ghee, maple syrup, tapioca starch, and vanilla in a small bowl and beat until creamy and combined
  12. Remove the baking sheet from the oven and allow the cookies to cool slightly before gently transferring them to a plate. I use a thin, flexible spatula like THIS [5] one since the cookies are delicate
  13. Allow the cookies to cool completely so they are more sturdy
  14. Once cool, spread either the marshmallow fluff or frosting on one cookie, then stack another cookie on top
  15. Continue until all cookies have been used and filled

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