Make it Naked

Oatmeal Cream Pies (Gluten Free)

Guys, you didn’t think today would go unnoticed did you? It’s March 14th. 3.14. Pi Day. The day my two worlds collide. I’m a baking nerd. More like a nerdy baker. Sometimes I multiply fractions in my head to fall asleep. I shouldn’t have typed that. Let’s forget that and talk about pie. P-I-E. Oatmeal cream pie.

I took a break from enginerding to whip up these tasty little treats. The cookie is soft in the middle with a little bit of crisp at the edge. The filling is sweet and creamy and when slathered between two of these cookies, that middle section doesn’t stand a chance. It’s the best bite. Always.

I’d write more but I have to go review engineering drawings do something cool. So go enjoy these pies for no other reason than they’re delicious…particularly on this 14th day of March.

Oatmeal Cream Pies (adapted from Martha Stewart and Smitten Kitchen)

For the cookie:


1 cup (2 sticks) butter, softened (I used salted)
3/4 cup light brown sugar
1/4 cup granulated sugar
1 teaspoon vanilla (I used Mexican vanilla)
2 eggs
1 1/2 cups flour (I used cup4cup gluten free flour)
1/2 teaspoon kosher salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon cinnamon
1 1/2 cups gluten free rolled oats (not quick oats)


  1. Preheat oven to 350.
  2. In a bowl of a stand mixer, beat the butter, both sugars and vanilla until creamy. Add the eggs and let mix until fluffy. At least 2 minutes.
  3. While the batter is mixing, in a small bowl combine the flour, salt, baking powder, baking soda and cinnamon.
  4. Slowly add the flour mixture to the wet mixture while the mixer is on low. Mix until all flour is incorporated.
  5. Mix in the oats.
  6. On parchment lined baking sheets, scoop about 2 tablespoons of batter for each cookie. These cookies spread so I think it would be best to do about 12 per sheet. I tried to fit 13 and it was too many.
  7. Bake for 10-11 minutes rotating half way through baking. Remove and let cool completely.

For the filling:


1/4 cup (1/2 stick) butter, softened (I used salted)
1/4 cup coconut oil (solid)
2 cups confectioners’ sugar
1 tablespoon vanilla


  1. Beat the butter and coconut oil at a high speed until fluffy.
  2. Put the mixer on low and add the sugar slowly. Once all of the sugar is added turn up the speed and whip the filling for a few minutes. Add the vanilla and continue to mix until completely combined.
  3. Spread evenly on the underside of one cookie. Top with another cookie. Enjoy!


  1. I got about 17 pies (so 34 cookies) from the batter.
  2. Cup4cup flour is by far the best gluten free flour mix I have used. Check it out!

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Posted on March 14, 2012

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