Gluten Free Oatmeal Cream Pies

Preheat oven to 375°F.

Combine the flour, baking soda, and salt into a large mixing bowl or bowl from the stand mixer.

Mix in the softened butter, granulated sugar, and brown sugar. Whisk in the eggs and vanilla.

Fold in the oats and cinnamon.

Using a large baking sheet that is lined with parchment paper - Drop in 1 1/2 tablespoon size for a larger cookie, about 4 inches in diameter, or do 1 tablespoon size for a smaller cookie about 2-3 inches in diameter. Leave about 2 inches in between the cookies. It's best to spread them out or press them down before baking.

Bake for 10-12 minutes, remember that they need to be somewhat soft and chewy.

Remove from oven and let cool for 3-5 minutes before moving to a wire rack to fully cool.

Continue to bake the remaining cookies.

In a large mixing bowl, add the unsalted butter and begin to mix in the powdered sugar.

Continue to mix in the vanilla, marshmallow fluff, and milk.

Continue to mix until it reaches a frosting consistency.

Add a 1M tip to a piping bag and carefully add the frosting to the bag.

Store in the fridge until ready to serve.

If the frosting is in the fridge, let it sit out at room temperature for about 5 minutes before using.

Take two cookies that are similar in size, flip them over so the bottom faces up, and pipe the frosting in a circular motion onto the cookie.

Add the other cookie on top. Continue for additional cookies, this should make at least 9 pies using 18 cookies.

Serve immediately or store in the fridge until ready to serve.