Oatmeal Pies
Thin and chewy cookies with a delicious, fluffy filling. Great room temperature or chilled, these are a perfect grab and go treat.
Servings Prep Time
10-12cookie pies 20minutes
Cook Time Passive Time
10-12minutes 10minutes
Servings Prep Time
10-12cookie pies 20minutes
Cook Time Passive Time
10-12minutes 10minutes
Ingredients
Oatmeal Cookies
Marshmallow Frosting Filling
Instructions
Oatmeal Cookies
  1. In a stand mixer, cream butter and sugars until light and fluffy.
  2. Add egg and mix until well incorporated.
  3. Add maple syrup to the stand mixture and mix until well incorporated.
  4. In a separate bowl, measure out gluten free flour mix, baking soda, salt, cinnamon, nutmeg. Whisk until well incorporated.
  5. With the stand mixer on low, slowly add flour mixture to bowl and mix on low until well incorporated.
  6. Add oatmeal and mix until blended.
  7. On a silpat or parchment paper covered baking sheet, scoop out dough in 1 tablespoon measure.
  8. Bake in a 350 degree oven for 10-12 minutes, or until the edges are golden brown and the centers are slightly under done.
  9. Let cookies cool on the baking sheet for two minutes then move to a cooling rack to cool completely.
Marshmallow Frosting Filling
  1. In a stand mixer or large bowl, combine room temperature butter and marshmallow creme. Mix on low until blended. Mix on medium high for one minute.
  2. With stand mixer on low, slowly add powdered sugar and blend until well incorporated.
  3. On medium high, blend until fluffy.
Oatmeal Pie Assembly
  1. Scoop out 1-1 1/2 teaspoons of marshmallow frosting and place on the back of one cookie. Smooth until even.
  2. Cover frosting with another cookie and lightly press together.
Recipe Notes

These will store nicely covered in plastic wrap on the counter for 2-3 days or in the refrigerator for 4-5 days.

This Oatmeal Pie recipe is gluten free and vegetarian.

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