Gluten-Free Oatmeal Cream Pies (Better than Little Debbie!)

• servings: 20 servings
• active time: 40 minutes
• total time: 55 minutes

Ingredients

1 cup salted butter (softened, 227 grams)

1 ½ cups lightly packed light brown sugar (320 grams)

1 large egg

1 teaspoon vanilla extract

1 teaspoon baking soda

½ teaspoon ground cinnamon

½ teaspoon salt

1 ¼ cup gluten-free 1:1 baking flour (180 grams)

3 cups gluten-free quick oats (300 grams)

¾ cup salted butter (170 grams, softened)

1 ½ cups powdered sugar (170 grams)

1 7-ounce jar marshmallow fluff/creme

1 teaspoon vanilla extract

1 to 2 tablespoons heavy cream

Directions

MAKE THE COOKIES

Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment or using a handheld electric mixer, combine the butter, brown sugar, egg, vanilla, baking soda, cinnamon and salt. Mix until light and fluffy, 2-3 minutes, scraping down the sides of the bowl as needed.

Pour in the gluten-free flour and gluten-free quick oats and mix until evenly combined.

Scoop the cookie dough into 2 tablespoon-sized balls, roll the dough balls until smooth and rough and place 2-3 inches apart on the prepared baking sheets.

Bake for 8-10 minutes, until set around the edges but still soft in the center. Do not overbake! You want the cookies to be soft and chewy. Let the cookies cool for 10 minutes on the baking sheet before removing to a wire rack to cool completely. Repeat with remaining cookie dough.

MAKE THE FILLING

In a large bowl with a hand mixer (or in the bowl of a stand mixer), mix together the butter, powdered sugar, marshmallow fluff and vanilla until very thick and creamy, 2-3 minutes.

Add heavy cream, as needed, until you reach a fluffy, spreadable consistency.

Spread 1-2 tablespoons of cream filling on the bottom side of half of the cookies; top with remaining cookies, right side up. Enjoy!