I’m not in anyway going to suggest to you that this is a ‘healthy’ treat.  But let’s be honest, sometimes healthy treats are overrated! Every once in awhile, we need a treat that we can really sink our teeth into. A treat that reminds of the days when we could throw back a few of those sweet, thin & chewy ‘Little Debbie Oatmeal Creme Pies’. I don’t know about you, but I just couldn’t get enough of those tasty little treats when I was younger. Then again, I haven’t had one in over 20 years. So, I’m sure they’re not nearly as great as my overly romanticised memory makes them out to be! I stuffed these guys with sticky marshmallow cream, which isn’t really ‘Little Debby-ish’, but it is TASTY-ish!
These cookies however….ABSOLUTELY satisfy that great big, romanticized memory of mine. The best part is, they are not only grain free, but dairyegg and refined sugar free as well.

Thanks to the  brilliance of ‘The Spunky Coconut’, we were able to modify my ‘Honey Sweetened  Marshmallow’ recipe, and turn it into this amazing, decadnet marshmallow creme fluff!
I know a lot of my readers prefer coconut nectar over honey as a sweetener. Though I have never tried making this recipe with coconut nectar,  I am pretty confident that it will work well in this recipe. So, if you’re a brave soul and like to forge new paths….please  give it a try. Then of course, let us all know what the outcome was! For a vegan filling try this Vanilla frosting from Paleo Parents (sub the honey)!

Grain Free ‘Oatmeal’ Creme Pie Cookies W/Marshmallow Fluff (GAPS/Paleo)
1 cup creamy unsweetened roasted almond butter (try one w/o added oils, the smoother the better. Different almond butters may produce different results)
1/3 cup honey or coconut nectar
2 tsp GF vanilla extract
3 Tbls water
1 Tbls ground chia seeds
1 1/2-2 tsp cinnamon
1/8 tsp nutmeg
Scant less than 1/2 tsp salt
1/2 tsp baking soda
1/2 cup shredded unsweetened coconut ( I like Let’s Do Organic)
1/2 cup raisins

Filling: Fill with marshmallow fluff below or try THIS vegan option: vanilla frosting (sub the honey).

Marshmallow Creme Fluff (this recipe makes more marshmallow than you need. However, it can be difficult to make marshmallow creme in smaller amounts. If you have a very small sauce pan you can cut the recipe in half just fine though.)
1 cup filtered water (split in half)
1 cup mild honey, (I like a mild honey, you can even get away with less honey if desired)
1 Tbls gelatin(I like grass fed beef gelatin by Great Lakes)
1 tsp GF vanilla extract
pinch of salt
Add all the ‘cookie’ ingredients to a large bowl. Mix well until it begins to thicken. The longer it sits the thicker it will get as the chai binds the batter (this is fine).
Using a large tablespoon, divide the dough and dollop 12 mounds on to a parchment paper line cookie sheet. If you want nice looking cookies, flatten and shape them slightly. I like to double up on the cookies sheets so the bottoms are less likely to burn. This recipe will give you 6 large sandwich cookies. If you want to make them smaller like a whoopie pie, you could probably get double the amount.
Bake in a 350 degree oven for 10-12 min. Remove and let cool completely on the cookie sheet.
The cookies will be fluffy and thick. You can eat them just as they are, but I like to take a paper towel or a piece of parchment paper and gently press down on each cookie. Flattening them out a bit. Be careful not to push so hard that the cookie breaks.
Directions for the marshmallow creme:
In a large bowl or standing mixer bowl, add the gelatin with 1/2 cup of water
While the gelatin is softening, pour the other 1/2 cup of water in a sauce pan along with the honey, vanilla and the salt. Turn the burner to a medium heat, bringing the mixture to a boil.
Place a candy thermometer in the sauce pan and continue to gently boil the mixture until it reaches 240 degrees (the soft ball stage). This will take approx. 7-8 min. Immediately remove from the sauce pan from the heat.
Turn your standing mixer to low/med. Slowly pour the honey mixture into the bowl combining it with the softened gelatin. Turn the mixer to high and continue beating the mixtures until it becomes thick like marshmallow creme (about 10 min).
To assemble the cookies, use a spoon or piping bag to put a small amount of marshmallow creme or Vanilla Frosting(sub the honey) on half of the cookies. Then top each of them with another cookie and press down gently.
Tip: You can make the marshmallow creme while the cookies are cooling. It can also be made ahead of time (a few hours), if stored in a an airtight jar or container (however it loses some of it’s pristine whiteness and flavor and as we discovered, it actually gets sweeter tasting). Before using, you will want to re-beat the marshmallow creme, either by hand or with your beaters. It is best to fill the cookies within 15 min or so before serving. The longer the marshmallow creme is exposed to the air, the more it will break down. It will still taste great, but it won’t be AS pretty and smooth. Chill if using the vegan option.