Gluten Free Oatmeal Cookie Sandwiches

These Gluten Free Oatmeal Cookie Sandwiches are a play off my favorite oatmeal cream pies. They’re pillowy, yet hearty and deliciously creamy in the center!

When I was in 7th grade I drove down to Myrtle Beach with my best friend and her family. We stopped at the store to pick up some road trip snacks. Me? I chose a box of oatmeal cream pies. 

You know those oatmeal cookie sandwiches with the delightfully creamy center? I chose a box. Aaand, I’m pretty sure we ate the whole box by the time we got there.

I’m a sucker for those oaty cookies with a sweet, creamy center. Right now as I think about them I can’t help but smile. Today I’m sharing a healthier version of my boxed favorite. They’re gluten free, lower carb, and paleo-friendly with a couple quick subs.

If you love cookie sandwiches as much as me, you have GOT to try these red velvet whoopie pies and if you love pillowy cookies with cream cheese frosting, these pumpkin roll cookies never let me down. 

So let’s make some Gluten Free Oatmeal Cookie Sandwiches! In a medium-sized bowl, whisk together the butter, sugar, eggs, and vanilla. Fold in the almond flour, oats, baking powder, cinnamon, and sea salt.

Using a medium cookie scoop, scoop about 2 tablespoons of dough into balls and place them on a lined cookie sheet.

Bake for 11-12 minutes or until the cookies are golden brown and cool on a wire rack.

When the cookies have cooled, whisk together the cream cheese, maple syrup, and cinnamon.

Spread the cream cheese mixture on the inside of half of the cookies and top with the rest of the cookies to make sandwiches. Enjoy!

Gluten Free Oatmeal Cookie Sandwiches

• Author: Lindsay// The Toasted Pine Nut
• Prep Time: 15 min
• Cook Time: 12 min
• Total Time: 27 min
• Yield: 6 - 7 sandwiches 1x

Print

Pin

Rate

---

Description

These Gluten Free Oatmeal Cookie Sandwiches are a play off my favorite oatmeal cream pies. They’re pillowy, yet hearty and deliciously creamy in the center!

---

Scale 1x2x3x

Ingredients

For the cookies:

• 2 Tbsp ghee or grass-fed butter, melted
• 1/2 cup coconut sugar
• 3 room temperature eggs, whisked
• 1 tsp. vanilla extract
• 1 and 1/2 cups blanched almond flour
• 3/4 cup gluten-free rolled oats
• 1 tsp. baking powder
• 1 tsp. cinnamon
• 1/4 tsp. ground nutmeg
• 1/2 tsp. sea salt
• flaked sea salt for topping

For the cream filling:

• 8 oz. cream cheese
• 3 Tbsp. maple syrup
• 3/4 tsp. cinnamon

---

Instructions

1. Preheat the oven to 350F.
2. In a medium-sized bowl, whisk together the butter, sugar, eggs, and vanilla.
3. Fold in the almond flour, oats, baking powder, cinnamon, nutmeg, and sea salt.
4. Using a medium cookie scoop, scoop about 2 tablespoons of dough into balls and place them on a lined cookie sheet.
5. Bake for 11-12 minutes or until the cookies are golden brown and cool on a wire rack. Sprinkle with flaked sea salt.
6. When the cookies have cooled, whisk together the cream cheese, maple syrup, and cinnamon.
7. Spread the cream cheese mixture on the inside of half of the cookies and top with the rest of the cookies to make sandwiches. Enjoy!

---

Enjoy!! xo

BIG thank you to my friend Allie from Miss Allie’s Kitchen for creating this delicious recipe and taking these gorgeous images for us!! I love her work and couldn’t be more excited she’s creating some tasty dishes to share here too!