Gluten-Free Oatmeal Cream Cookies

Allison Day

by | Updated: December 4th, 2016

Out of mind, out of sight, they say. If only that philosophy applied to desserts. But anyone who has a wicked sweet tooth knows that sweets and treats are never really out of your thoughts. This seems especially true for most forbidden confections, like those oatmeal cookie sandwiches with cozy, creamy filling. If the memory of those cream pies still haunts you and your healthy diet, consider a good-for-you alternative that’s made without the questionable ingredients you’d rather avoid these days. Bonus? There’s no crinkly plastic wrap standing between you and these gluten-free delights.

Gluten-Free Oatmeal Cream Cookies

Gluten-Free Oatmeal Cream Cookies


1 cup large-flake rolled oats (not instant)
½ cup chickpea flour
½ cup dark buckwheat flour
⅓ cup packed demerara (dark brown) sugar
2 Tbsp. arrowroot flour (arrowroot starch)
1 tsp. ground cardamom
½ tsp. baking soda
½ tsp. baking powder
½ tsp. ground cinnamon
½ tsp. salt
¼ tsp. xanthan gum
1 large egg
½ cup unsalted butter, room temperature
1 Tbsp. honey
2 tsp. vanilla extract


⅓ cup coconut oil, melted and cooled slightly (must be liquefied)
4 oz. (½ brick) full-fat cream cheese, room temperature
1 Tbsp. honey
½ tsp. vanilla extract


  1. Preheat oven to 375 degrees F.
  2. In a large bowl with a hand mixer or in a stand mixer with a paddle attachment, cream together sugar and honey. Add in egg, honey and vanilla and mix. Set aside.]
  3. In a large, clean mixing bowl, combine toats, flours, spices, baking powder, baking soda and xanthan gum.
  4. Add dry mixture to wet mixture and mix until combined.
  5. Scoop mixture out into balls about the size of 2 tablespoons. Place balls on 2 large baking sheets and flatten.
  6. Bake for 6 minutes, rotate pans and continue to bake for an additional 4 to 6 minutes, until the bottoms have browned, but the middle is still moist. Remove from oven and let cool completely on sheet while you prepare the filling.
  7. To make the filling, you must fit the stand mixer with the whisk attachment and clean the bowl. Beat cream cheese until whipped and smooth, scraping down the sides as necessary.
  8. Put the mixer on medium-low and slowly add in the coconut oil liquid, honey and finally vanilla. Scrape down sides of bowl again and increase mixer speed to medium-high and continue to beat until mixture is fully incorporated and fluffy. Pour mixture into a bowl and place in the fridge to chill until firm.
  9. Once set, scoop a tablespoon of filling and place on a cookie. Place another cookie on top to sandwich. Repeat with remainder of filling and cookies.