Oatmeal Pies

When my children were small, one of my favorite memories of summer was to watch all the kids in the neighborhood play in our cul-de-sac. The days seemed endless and there was always an adventure to be found. All the parents in the neighborhood would take turns providing snacks for the whole crowd. It was wonderful that everyone chipped in and was also a great way for the kids always had the chance to try lots of new things. A particular favorite with the under eight crowd, turned out to be a particular famous box of oatmeal pies.

As we discovered our family food allergies and sensitivities, those oatmeal pies had to be eliminated from our home and out of my children’s diets.

My children really missed those treats and I was determined to come up with a recipe that they could safely enjoy with their friends. This recipe is delicious and brought those oatmeal pies right back into our house.

Everyone was very happy to see them again.

These oatmeal pies are a great way to get your children involved and excited to be in the kitchen. They can help you measure and mix or just spread the filling onto the cookies.

For more delicious vegetarian recipes, please visit our recipe page.

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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.

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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 - or butter substitute
• 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 - or butter substitute
• 7 oz marshmallow creme vegetarian
• 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 - or butter substitute 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 - or butter substitute 7 oz marshmallow creme vegetarian 3/4 Cup powdered sugar

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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 measure.
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