Prepare 2 cookie sheets (spray with gluten free cooking spray or line with parchment paper)
1/2 cup brown sugar
1/2 cup granulated sugar
1/2 cup softened butter (not melted!)
2 tsp. vanilla
1/2 cup rice flour
1/4 cup potato starch
1/4 cup tapioca starch (the 2nd time I made these I was out of tapioca starch. Arrowroot starch worked great.)
1/2 tsp salt
1 tsp baking soda
1 tsp xanthan gum (scant tsp)
2 tsp cinnamon
1 cup gluten free quick cook oats
Time to Mix:
Blend sugars, and butter. Add egg and vanilla. Mix until well blended.
(I used Kitchen Aid at medium speed.)
Add dry ingredients (except oats), mixing until well blended.
Add oats until blended well.
Time to Bake:
Use teaspoon to drop dough onto cookie sheet. Makes about 26 cookies.
Bake approximately 10 minutes.
Pair up by size, flipping one from each pair upside down, ready for filling.
1 stick butter
2 cups powdered sugar
1 tsp vanilla
1 Tablespoon milk (I used almond milk)
Beat it up!
Blend butter, sugar and vanilla until blended well.
Add the milk and turn beaters up to high (for about 2 minutes, until nice and creamy).
Divide filling between all upside down cookies. Spread the filling out and top them with their pair. Enjoy!
*Instead of oatmeal cream pies, make oatmeal scotchies. Just add a cup or so gluten free butterscotch morsels to the dough.