Oatmeal Pies

When my children were small, we lived on a cul-de-sac. Summers were spent outside in that cul-de-sac with all the other neighborhood kids. The days seemed endless and there was always an adventure to be found. Since busy kids turn into very hungry kids, the moms would take turns bringing snacks out and boxes of packaged oatmeal pies were always a huge hit.

As we discovered our family food allergies and sensitivities, those oatmeal pies had to be eliminated from our home.

This recipe brought those oatmeal pies right back into our house and everyone is very happy to see them again.

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Oatmeal Pies

Thin and chewy cookies with a delicious, fluffy filling. Great room temperature or chilled, these are a perfect grab and go treat.

Votes: 1
Rating: 5
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Course

Dessert, Snack

Prep Time

20 minutes

Cook Time

10-12 minutes

Passive Time

10 minutes

Servings

cookie pies MetricUS Imperial

Ingredients

Oatmeal Cookies

• 8 Tbsp butter unsalted, room temperature
• 1/2 Cup brown sugar
• 1/2 Cup granulated sugar
• 1 egg room temperature
• 1 tsp maple syrup
• 3/4 Cup all purpose gluten free flour mix with xanthan gum
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1/8 tsp nutmeg
• 1 1/2 Cup oatmeal old fashioned

Marshmallow Frosting Filling

• 8 Tbsp butter unsalted, room temperature
• 7 oz marshmallow creme
• 3/4 Cup powdered sugar

Course Dessert, Snack Prep Time 20 minutes Cook Time 10-12 minutes Passive Time 10 minutes Servings cookie pies MetricUS Imperial Ingredients Oatmeal Cookies 8 Tbsp butter unsalted, room temperature 1/2 Cup brown sugar 1/2 Cup granulated sugar 1 egg room temperature 1 tsp maple syrup 3/4 Cup all purpose gluten free flour mix with xanthan gum 1/2 tsp baking soda 1/4 tsp salt 1/2 tsp cinnamon 1/8 tsp nutmeg 1 1/2 Cup oatmeal old fashioned Marshmallow Frosting Filling 8 Tbsp butter unsalted, room temperature 7 oz marshmallow creme 3/4 Cup powdered sugar

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

Oatmeal Cookies

1. In a stand mixer, cream butter and sugars until light and fluffy.
2. Add egg and mix until well incorporated.
3. Add maple syrup to the stand mixture and mix until well incorporated.
4. In a separate bowl, measure out gluten free flour mix, baking soda, salt, cinnamon, nutmeg. Whisk until well incorporated.
5. With the stand mixer on low, slowly add flour mixture to bowl and mix on low until well incorporated.
6. Add oatmeal and mix until blended.
7. On a silpat or parchment paper covered baking sheet, scoop out dough in 1 tablespoon measures. The dough will spread, so I only put 6 to a baking sheet.
8. Bake in a 350 degree oven for 10-12 minutes, or until the edges are golden brown and the centers are slightly under done.
9. Let cookies cool on the baking sheet for two minutes then move to a cooling rack to cool completely.

Marshmallow Frosting Filling

1. In a stand mixer or large bowl, combine room temperature butter and marshmallow creme. Mix on low until blended. Mix on medium high for one minute.
2. With stand mixer on low, slowly add powdered sugar and blend until well incorporated.
3. On medium high, blend until fluffy.

Oatmeal Pie Assembly

1. Scoop out 1-1 1/2 teaspoons of marshmallow frosting and place on the back of one cookie. Smooth until even.
2. Cover frosting with another cookie and lightly press together.

Recipe Notes

These will store nicely covered in plastic wrap on the counter for 2-3 days or in the refrigerator for 4-5 days.

This Oatmeal Pie recipe is gluten free and vegetarian.

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Renee Lumbreras