These Paleo Oatmeal Cream Pies contain no oats yet capture the same chewy texture and nostalgic flavor. Soft, lightly spiced cookies sandwich a fluffy marshmallow-style filling. Gluten-free, dairy-free, and naturally sweetened.
These cookies are fun to bake and even more fun to eat. If you grew up with oatmeal cream pies, this paleo version will bring back those memories while fitting a gluten- and dairy-free diet. The recipe is simple and yields tender cookies with a light, marshmallow-like center.
No Oatmeal Cookies
These cookies mimic the texture of oatmeal cookies without using oats. Finely shredded unsweetened coconut provides the familiar chew without an overpowering coconut flavor. The molasses is key for that classic old-fashioned taste—don’t skip it. The cookies are soft and flavorful on their own, and they pair perfectly with the marshmallow-style filling.
Marshmallow Filling
The filling is more like marshmallow fluff—airy, spreadable, and delightfully pillowy. Making a marshmallow-style filling may seem intimidating, but it’s straightforward when you follow a few steps. This version uses gelatin and a hot honey or maple syrup syrup. Maple tends to be milder in flavor, while honey offers a more pronounced sweetness. Either works well. A kitchen thermometer and a stand mixer speed up the process and help ensure consistent results.
Although making the filling adds a bit of hands-on time, the finished sandwiches are worth the effort. If you miss the original cream pies, this paleo makeover is a must-try.
Biting into one reveals a soft, slightly chewy cookie and a cloud-like filling. The result is remarkably close to the classic treat and makes a lovely homemade snack or dessert.
If you enjoy copycat treats, you might also like other paleo-inspired cookie recipes from the same author.
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Paleo Oatmeal Cream Pies
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Ingredients
Cookies
- ½ cup almond butter*
- ½ cup coconut sugar
- 1 large egg
- 2 tablespoons maple syrup
- 2 tablespoons blackstrap molasses
- 1 ½ cups almond flour
- 1 cup finely shredded unsweetened coconut
- ¼ teaspoon salt
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
Marshmallow Filling
- 1 cup water, divided
- 1 tablespoon grass-fed gelatin
- 1 cup honey or maple syrup
Instructions
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Preheat oven to 325°F and line two cookie sheets with parchment paper.
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Make the cookies: In a large bowl, mix almond butter, coconut sugar, egg, maple syrup, and molasses. Stir in almond flour, shredded coconut, salt, baking soda, and cinnamon until well combined.
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Scoop the dough to form 20 equal cookies. Roll into balls, press slightly, and place on the prepared sheets. Bake 14 minutes, until cookies are lightly browned at the edges. Cool completely before filling.
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Make the filling: Pour ½ cup water into the bowl of a stand mixer and sprinkle the gelatin over it to bloom while you prepare the syrup.
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In a small saucepan, combine the remaining ½ cup water with the honey or maple syrup. Bring to a boil over medium heat and cook until the syrup reaches about 140°F. Timing can vary; if it stalls below that temperature, continue boiling until it concentrates enough to set.
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Turn off the heat and let bubbling subside. With the stand mixer on low, pour the hot syrup into the bloomed gelatin. Increase speed to high and whip until the mixture triples in volume and becomes light and fluffy, about 6–8 minutes. Avoid overwhipping, which can make the marshmallow harder to spread.
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Assemble the sandwiches: Spread about a tablespoon of the marshmallow mixture onto one cookie, then top with a second cookie to form a sandwich. Repeat with remaining cookies. You may have leftover filling—spread it in a parchment-lined pan to set or save for another use.
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Store the sandwiches in an airtight container at room temperature for up to a day; refrigerate after that to maintain freshness.
Notes:
Nutrition Information
