Description
Delicious gluten free oatmeal cream cookies filled with sweet buttercream icing.
Ingredients
Scale
- 3 cups certified gluten free quick oats
- 1 ⅔ cups 1:1 gluten free flour (recommended: King Arthur Flour Measure for Measure)
- 1 ½ teaspoons cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 ¼ cups salted butter, softened to room temperature
- 1 ½ cups brown sugar
- 2 large eggs, out of shell
- 1 teaspoon vanilla extract
- 1 cup salted butter, softened to room temperature
- 4 cups powdered sugar
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 3 Tablespoons heavy cream
Instructions
- Line two baking sheets with parchment paper and preheat the oven to 350°F.
- In a large bowl, combine the oats, gluten free flour, cinnamon, baking soda, and salt. Mix until thoroughly combined and set aside.
- In another large bowl, add the salted butter and brown sugar, and cream them together using a hand mixer or wooden spoon until light in color and combined.
- Add the eggs and vanilla extract, mix again, then add in the dry ingredients.
- Gently mix by hand until a dough forms, and there are no more streaks of dry ingredients.
- Using a tablespoon or a small cookie scoop, scoop the dough into balls and place them on the prepared baking trays. Do not flatten the balls, as they will spread on their own in the oven.
- Bake at 350°F for 8-10 minutes, just until they begin to brown on the edges. Don’t overbake.
- Allow the cookies to cool on the baking sheet for a few minutes until cool enough to move to a wire rack to finish cooling completely.
- While the cookies are baking, prepare your cream filling by whipping the salted butter until smooth and white.
- Once whipped, add the powdered sugar and mix until combined before adding the vanilla extract, salt, and heavy cream.
- Whip the icing until light and fluffy, scraping down the sides of the bowl occasionally.
- Once the icing is done and the cookies are cooled, fill a piping bag with your icing and cut the tip off. Use to fill the cookie halves, then assemble your sandwich cookies.
- Enjoy fresh or pop in the fridge until ready to eat.
Notes
- For best results, ensure all ingredients are at room temperature before mixing.
- Store cookies in an airtight container at room temperature for up to a week.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Desserts
- Method: bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg