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!

Prep: 15 minCook: 12 minTotal: 27 min
Servings: 6 - 7 sandwiches 1x


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


  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!
© The Toasted Pine Nut