Little Debbie Eat Your Heart Out

When you think of Little Debbie, what comes to mind? Oatmeal Cream Pies? I thought so. The Oatmeal Cream Pies were my favorite Little Debbie snack. The creamy filling always managed to put a smile on my face. Now, I’m ready to put that smile on my face again – all while being gluten free and still delicious. 🙂

Oatmeal Cream Pies

They may not be the Little Debbie recipe, but they are pretty darn close!


For the Cookie:

  • 1 cup vegan butter
  • ¾ cup dark brown sugar
  • ½ cup sugar
  • 1 tablespoon molasses
  • 1 teaspoon vanilla
  • 2 eggs
  • 1 ½ cups gluten free flour
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • ⅛ teaspoon cinnamon
  • 1 ½ cups gluten free oats

For the Cream Filling:

  • 2 teaspoons very hot water
  • ¼ teaspoon salt
  • 1 (7 oz.) jar marshmallow cream
  • ½ cup vegan shortening (Earth Balance)
  • ⅓ cup powdered sugar
  • ½ teaspoon pure vanilla extract
  1. Preheat the oven to 350° and line a cookie sheet with parchment or wax paper.
  2. In the bowl of your stand mixer, cream the vegan butter, sugars, molasses, vanilla, and eggs.
  3. In a medium bowl, combine the gluten free flour, salt, baking soda, and cinnamon.
  4. Add the dry ingredients to the creamed mixture and stir to combine; mix in the oats.
  5. Drop tablespoon sized scoops onto the cookie sheet and bake for 10-12 minutes, until just starting to brown around the edges. Be careful not to overbake them; they will look moist. They are supposed to be moist. (The moist cookie is one of my favorite parts of the cookie)
  6. While the cookies are baking, in a small bowl, dissolve the salt in the hot water and allow to cool to room temperature.
  7. Combine the marshmallow cream, shortening, powdered sugar, and vanilla and mix on high until fluffy.
  8. Add the salt water and mix well.
  9. Spread the filling onto the flat side of one cookie and top with another.

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.

5 thoughts on “Little Debbie Eat Your Heart Out

  1. OMFreakingGosh! These are soo yummy! My son gave me a standing ovation after he ate a cookie. LOL! Thank you!! (FYI…I made 2 alterations to the recipe since my son is allergic to dairy. I used an egg replacement and dairy/soy free butter.)

  2. These flattened like paper thin pancakes and stuck like glue. The crumbs we were able to peel off were very delicious though. Also, because of how quickly they thinned out, they only needed baking for about 5 or 6 minutes. Any thoughts as to the problem?

    • I faced the same problem when I made this recipe. One thing that you could do is to add xanthan gum to the recipe. Now xanthan gum can be VERY tricky to work with (I’m still wrestling with amounts to put in recipes.) too much will make the cookies very very hard and not enough won’t do anything. Bob’s Red Mill Gluten Free Flour has a great table on the side of the bag with suggested amounts of xanthan gum to put in different recipes from cookies to pancakes. I suggest trying to add some ONLY if the gluten free flour blend that you are using doesn’t have xanthan gum already in it. Some blends already have xanthan gum in them!

      I hope this helps!

      • Thank you very much! I have some xanthan gum here. I thought about trying that, but I know so little about it. I will definitely try that next time. Thanks!

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