Enjoy these gluten-free oatmeal creme pies that are just as delicious as the traditional version! The chewy oatmeal cookies sandwich a creamy marshmallow filling, creating a nostalgic treat with a gluten-free twist.

Ingredients: 1 cup gluten-free rolled oats. 1 cup gluten-free all-purpose flour. 1/2 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon ground cinnamon. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 1/2 cup brown sugar. 1/4 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 1/2 cup gluten-free rolled oats for filling. 3/4 cup marshmallow fluff. 1/4 cup unsalted butter, softened. 1/2 cup powdered sugar. 1 teaspoon vanilla extract.

Instructions: Set the oven to 350F 175C and heat it up. Put parchment paper on the bottom of a baking sheet. Put 1 cup of rolled oats in a blender or food processor and pulse them until they are very finely ground, like flour. Whisk together baking powder, baking soda, cinnamon, salt, gluten-free all-purpose flour, and oat flour in a bowl. When the butter is soft, add the brown sugar and granulated sugar to another bowl. Cream the mixture together until it is light and fluffy. Add the egg and vanilla extract and mix them in well. Mix the dry ingredients into the wet ingredients one at a time until a dough forms. Add the last 1/2 cup of rolled oats and mix them in. Using a spoon or cookie scoop, place dough balls about 2 inches apart on the baking sheet that has been prepared. Use the back of the spoon or your fingers to make it a little flatter. For 10 to 12 minutes, or until the edges are just beginning to turn golden. Let the cookies cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way. Make the filling while the cookies cool. Put marshmallow fluff, softened butter, powdered sugar, and vanilla extract in a bowl and mix them together until they are smooth and creamy. As soon as the cookies are cool enough to handle, put some filling on the flat side of one and then put another cookie between them. Do it again with the rest of the cookies and filling. It can be served right away or kept in a container that keeps air out for up to three days.

Prep Time: 20 minutes

Cook Time: 10 minutes