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–+ servings

Oatmeal Creme Pies (Gluten Free, nut free Vegan option)

March: 2026 updated recipe— for improved spread
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Servings 12

Ingredients
  

  • 3/4 Cups coconut or brown sugar
  • 1/3 C refined coconut oil or non-hydrogenated palm oil shortening or butter , (softened)
  • 2 Eggs
  • 1 Cups Gf Quick cooking oats
  • 1 Cup Oat flour
  • 1/4 C Almond flour
  • 1/2 teaspoon salt
  • 1 Teaspoon Baking Powder
  • 1 teaspoon Cinnamon
  • 1 teaspoon Vanilla Extract
  • 1/2 tsp Cinnamon

Marshmallow Creme Filling/Frosting

  • 1 Cup Powdered sugar , (May sub with paleo powdered sugar)
  • 1/3 Cups Non hydrogenated palm oil shortening , softened in jar before measuring
  • 1/3 C mallow cream , (optional)

Instructions
 

Prepare Cookie Dough

  • Preheat the oven to 350 degrees Fahrenheit, and line a baking sheet with parchment paper. Set aside
  • In a large bowl, use a hand or stand mixer to combine the shortening or coconut oil, vanilla, egg, coconut sugar until well combined
  • Add in the flours and oats, cinnamon, salt, and baking powder. Stir to combine (or beat on low).
  • Drop cookie dough using g large spoon or cookie scoop (1-1.5tbsp in size), leaving an inch between each.
  • Press down slightly and shape into rounded circles. The bottom of a measuring cup works well
  • Bake for 12 minutes, until light golden brown.

Prepare Frosting/Fillling

  • While cookies bake, prepare the filling, whisk marshmallow cream, softened palm oil shortening or butter, and powdered sugar
  • When cookies are cool, use an ice cream scoop or pipe filling on to one cookie, and form a sandwich between 2 cookies.
  • Store at room temperature or in fridge in a Tupperware .
Author: Ali Jenkins
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