Gluten Free Oatmeal Whoopie Pies
These Gluten-Free Oatmeal Whoopie Pies feature two soft and chewy oatmeal cookies sandwiched around a light, fluffy cream cheese filling. Made with almond flour and rolled oats, they’re an easy homemade treat that captures all the nostalgic flavour and texture of classic whoopie pies—without the gluten. Perfect for holidays, bake sales, or an everyday dessert, these oatmeal whoopie pies will be a favourite of the whole family!
What I love about Gluten Free Oatmeal Whoopie Pies
These GF Oatmeal Whoopie Pies were such a hit on my social media, so I knew I had to bring the recipe here! They’re soft, chewy, and full of cozy flavour—thanks to a perfectly balanced gluten-free cookie dough made with almond flour and oats. Even better, the recipe is super simple, and you only need a handful of pantry-friendly ingredients to make it happen.
Next comes the filling: a luscious, creamy vanilla cream cheese frosting that ties everything together. To make it, just grab a mixing bowl and your hand mixer. Blend everything until the frosting turns smooth and fluffy—it only takes a few minutes! A stand mixer might work, but since the volume is small, a hand mixer is the better choice here.
Once your cookies have cooled completely, go ahead and slather on a generous layer of frosting. Don’t hold back—the more filling, the better! Then sandwich them together to create the ultimate chewy, creamy treat.
If you’re feeling creative, there’s plenty of room to experiment. For instance, try adding a splash of maple extract for a fall-inspired twist, or mix in a bit of cocoa powder for a chocolatey variation. Either way, these whoopie pies are fun to make and even more fun to eat!
What you will need to make Gluten Free Whoopie Pies
A few things to keep in mind:
- Almond flour – Moreover, almond flour is my favourite gluten-free flour to bake with! It’s naturally gluten-free, grain-free and lower in carbs. I don’t recommend substituting for other gluten-free flours as the consistencies vary widely.
- Oats – Lastly, I recommend using rolled, old-fashioned or large-flake oats for these cookies.
- Cream cheese – You will need cream cheese in the block form for this recipe. I don’t recommend using spreadable cream cheese.
Gluten Free Oatmeal Whoopie Pies
Equipment
- 2 Baking Sheets
- 1 Hand Mixer
Ingredients
For the cookies:
- 1/2 cup unsalted butter softened to room temperature
- 1/2 cup organic brown sugar
- 1/4 cup organic sugar
- 1 teaspoon pure vanilla extract
- 1 egg at room temperature
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
- 1/2 teaspoon baking soda
- 1 1/2 cups almond flour
- 1 1/3 cups rolled or old-fashioned oats
For the frosting:
- 1/4 cup cream cheese at room temperature
- 1/2 cup unsalted butter softened to room temperature
- 1 teaspoon pure vanilla extract
- 1/2 – 1 cup powdered sugar
- 1/8 teaspoon sea salt
Instructions
For the cookies:
- Preheat the oven to 350F and line two baking sheets with parchment paper.
- In a medium-sized mixing bowl, beat the butter, sugars and vanilla until smooth. Add the egg and mix again to combine.
- Add the salt, cinnamon, baking soda and almond flour and mix until combined. Fold in the rolled oats.
- With a small cookie scoop, drop the dough onto the baking sheet leaving about 2 inches in between. Flatten them slightly with the palm of your hand before transferring to the oven.
- Bake in the preheated oven for 10 minutes or until just starting to brown on the edges.
- Smack the pan on the counter a couple times to let the cookies settle and flatten a little more.
- Let the cookies cool completely on the baking sheet before frosting.
For the cream cheese frosting:
- In a medium-sized bowl, add the cream cheese and butter and beat with a hand mixer until smooth.
- Add the vanilla extract, powdered sugar and salt and beat again until combined.
- Add a generous amount of frosting to the bottoms of half of the cookies and add another cookie on top, pressing each one down to form a "sandwich."
- Enjoy!
Notes
- Almond flour – I don’t recommend substituting for other gluten-free flours as the textures/consistencies vary widely.
- Oats – Lastly, I recommend using rolled, old-fashioned or large-flake oats for these cookies.
- Cream cheese – You will need cream cheese in the block form for this recipe. I don’t recommend using spreadable cream cheese.