Healthy Gluten Free Oatmeal Creme Pies

Soft and Chewy Oatmeal Creme Pies filled with dairy free vanilla buttercream.

One of my favorite treats growing up was Little Debbie's Oatmeal Creme Pies. I haven't had them in years, and my kids don't even know what they are so I did a mash up of two of my recipes from my cookbooks and made Healthy Gluten Free Oatmeal Creme Pies.

I took the N'Oatmeal Raisin Cookies from Against all Grain (page 260) and added a little arrowroot to make them hold up better to the frosting. For the creme center, I used the dairy-free Vanilla Buttercream from Celebrations (page 160), but you could use any frosting you'd like. I have a few recipes in my first cookbook Against all Grain or you could purchase an organic one like this one.

Oatmeal Creme Pies - Danielle Walker 2

The spices in these cookies are two of my favorite Autumn spices to bake with – cinnamon and nutmeg, and the cookies get their oatmeal texture from coconut and flaxseed!

I hope you enjoy the new video I made for you of these Healthy Gluten Free Oatmeal Creme Pies . If you do, please be sure to subscribe by hitting the red button so you get alerts when I have new recipe videos up. Also give it a thumbs up if you're so inclined. If you try the recipe in your own kitchen and love it, please leave a comment below to let me know what thought!

Oatmeal Creme Pies - Danielle Walker

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Healthy Gluten Free Oatmeal Creme Pies



Cuisine: American

Category: Desserts

PREP TIME: 20 mins

COOK TIME: 9 mins TOTAL TIME: 29 mins


*This cookie first appeared in Against all Grain: Delectable Recipes to Eat Well & Feel Great (Victory Belt Publishing 2013)

** Tip – you can buy ground flaxseed or grind in yourself in a clean coffee grinder


  1. Preheat the oven to 350°F.
  2. Place the shortening and egg in the bowl of a stand mixer and cream for 30 seconds on high. Alternatively, use an electric hand mixer.
  3. Add the honey and vanilla and mix for another minute, until creamy.
  4. Add the flours, arrowroot powder, cinnamon, nutmeg, baking soda, salt, and flax seeds to the bowl and mix for another minute, until combined. Scrape down the sides of the bowl, then mix again for 30 seconds.
  5. Add the coconut, then mix again for 30 seconds.
  6. Using an ice cream scoop or a large spoon, drop 12 balls of dough the size of a golf ball onto a cookie sheet lined with parchment paper.
  7. Place another piece of parchment paper over the balls, then use a flat bottom measuring cup to gently press the balls down into circles about ¼ inch thick and 2 inchs in diameter.
  8. Place in the oven and bake for 9 to 10 minutes, until the edges are lightly browned.
  9. Cool on a wire rack completely before frosting.
  10. Fill a ziplock with frosting and cut off one corner. Pipe the frosting into the center of 6 cookies, leaving a 1/2-inch boarder. Place a second cookie on top of each to make sandwiches.
  11. Serve immediately, or store in an airtight container in the refrigerator for 1 week.

Keywords: gluten free, paleo, dairy free, grain free, fall, picnic, halloween, Memorial Day, 4th of July