This GF Oatmeal and White Chocolate Cookies recipe was a major hit with my family! I wanted to experiment with my cookie sandwich skills, and learned quite a bit about the need for thicker icing. If you would like to make a sandwich, I definitely recommend adding more powdered sugar to the icing, so it thickens up before you place the cookies on top of each other, otherwise the icing will leak everywhere and the top cookie will slide right off, just like mine did. Regardless of appearance, the cookies were absolutely delicious and felt like the perfect early fall treat.
Gluten Free Oatmeal Cookies/Cream Pies
Yields: 18 Sandwich Cookies
Prep Time: 20 Minutes
Cook Time: 10 Minutes
Total Time: 30 Minutes
Cookie Ingredients:
1 1/2 cup Bob's Red Mill Flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
3 cups Gluten Free old fashioned oats
1/2 cup granulated sugar
3/4 cup light brown sugar
1 teaspoon pure vanilla extract
2 large eggs
Vanilla Buttercream Frosting Ingredients:
3 cups powdered sugar
1/3 cup butter (softened)
1 to 2 tablespoons of milk
Instructions:
Preheat oven to 350°F and line 2 baking sheets with parchment paper.
In a medium bowl, whisk together the gluten free flour, baking soda, salt, and cinnamon. Miss in the gluten free oats until well combined. Set aside.
Add the melted butter, granulated sugar, and brown sugar to a large bowl. Mix on medium-low speed until well-combined. Add the vanilla extract and eggs and mix until it's light and airy, about one minute on medium speed.
Add the dry ingredients to the wet ingredients and mix on medium-low speed until well combined. Scoop the dough into balls and drop on the cookie sheets.
Bake for 8-10 minutes or until done. cool on baking sheets for 5 minutes, then cool on a wire rack until completely cooled.
While the cookies are cooling, make the frosting. In a medium bowl, mix the powdered sugar and butter on low speed. Stir in the vanilla and mix in 1 tablespoon of milk. Gradually beat in just enough of the remaining milk to make the frosting smooth and spreadable. If too thick, beat in more milk; if too thin, beat in more powdered sugar.
To make the Cream Pies, flip a cookie over and spread the frosting on the bottom of the cookie. Then, top with a second cookie.
To make cookies with frosting, drizzle the icing over the cookies using a frosting bag or a homemade one with a ziploc baggie with the corner cut just slightly and squeeze into the design you prefer.
Serve within 5 days.
