When you hear oatmeal cream pie childhood memories of Little Debbie probably pops into your head. I always remember loving these, but unfortunately when I retried them as an adult they were sickeningly sugary and lacked overall flavor (sorry, Little Debbie!). Now, as hard as it may be, erase that memory… because these are absolutely nothing like those. These are thin crisp and slightly spicy oatmeal cookies, filled with fresh, smooth buttercream that can be any flavor you want. They are great at room temperature, cold from the fridge and can be kept in an air tight container in the freezer for a couple months! These have been a favorite of my family, but also people in my town that visited the farmers market last year.
This recipe is gluten free and could easily be made dairy free if you make an alternative buttercream. I am excited to share it with everyone and can’t wait for you to try your hand at making them! This recipe makes about 15 cream pies (30 cookies), it doubles beautifully if you have an occasion that you need to make more for.
Oatmeal Cream Pies (Makes 15 cream pies) Oatmeal Cream Pies PDF
- 1/2 Cup Vegetable Shortening
- 1/2 Cup packed Brown Sugar
- 1/2 Cup Granulated sugar
- 1 egg
- 1/2 teaspoon Salt
- 1/2 teaspoon baking soda
- 5 Tablespoons Almond flour *
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon cloves
- 1/4 teaspoon allspice
- 1 1/2 cups Gluten free rolled oats
Cream together sugars and vegetable shortening. Add in the egg and beat again, just until incorporated.
Add in salt, baking soda, almond flour and spices and stir until fully combined. Then stir in the oats.
Drop by scant teaspoonfuls onto parchment lined baking sheet leaving room for them to spread. Bake at 325*F for 8-12 minutes. Keep an eye on them, they get overdone very quickly. When you take them out lift them off the pan ( just lift the entire paper) and allow them to cool completely on a wire rack before filling.
*If you do not have Almond flour, I have also ground some of the extra oats into a flour and used them in place.
Buttercream Filling Buttercream Filling PDF
- 1/4 cup Vegetable shortening
- 1/4 cup (1/2 stick) room temperature butter
- 1 teaspoon vanilla extract
- 2-3 cups powder sugar
- 2 Tablespoons heavy cream OR milk
Cream together butter, shortening and vanilla extract. Add in powdered sugar one cup at a time, check consistency after two cups, if not at desired thickness add a little more powdered sugar. Add in 1-2 Tablespoon of cream/milk and cream together, beat for 4-5 minutes for super smooth and fluffy buttercream.