Every year I join a small group of girlfriends for a holiday cookie exchange and, even though cookies are not “real food,” I do still like to participate in this event (in moderation) because it is a fun gathering! We used to bring a bag of cookies for each person, but one year I asked if we could instead bring our cookies on a platter so everyone could take how many they want of each. That meant I’d have the option only to take one, maybe two, of each and also the nut allergy family could skip anything that doesn’t work for them. So, in general, no one would end up with more cookies than they wanted! Plus, it’s easier to put them on a platter versus bagging them up. :)
Homemade Oatmeal Creme Pies
For this event, I like to make a different cookie recipe every year (just for fun!) and, bonus, that also means I can share it here with you on the blog. I have to credit my friend Holly for the idea to attempt Oatmeal Creme Pies this year. She made a grain-free version of Danielle Walker’s recently and let me try a bite. I was never a big Oatmeal Creme Pie fan myself (at least when it came to the “Little Debbie” boxed version, which is full of so much junk), but this was so GOOD! So I set out to make a regular version with grains, of course, and also a reduced amount of sugar (compared to other sandwich cookie recipes). I am using rule-breaking sugar here since this is a “special treat,” but also with it being homemade, I can control the amount and not over do it!
After trying a couple different options, I ended up going with a marshmallow fluff filling for these. I like how it does not squish down when you take a bite and also isn’t as overly sweet as a typical buttercream. I used my marshmallow recipe (that we make for our outdoor movie party at the end of every school year) and just piped it onto the cookies before it started to set into marshmallows. The homemade version is super yummy and SO much better for you than the boxed stuff – enjoy!
15 thoughts on “Oatmeal Creme Pies (with a Homemade Marshmallow Fluff Filling)”
Hi, I found this recipe while looking in your vegetarian section. Gelatin is listed as an ingredient for the marshmallow creme filling but gelatin is not vegetarian, do you recommend a substitute for the gelatin?
Hi Joe, thank you for catching that. We have updated the post. We are not too familiar with substitutes for vegetarian gelatin. Some research shows Agar Agar, but we’ve never tried it before. Might be worth asking a vegetarian/vegan food blogger if they have any suggestions. – Nicole
Will the cookies soften up over time? I prefer soft over crunchy.
They won’t be too crunchy to begin with, and if you keep them stored at room temp they’ll be even better. – Nicole
Could the cookies be made sugar free? What if I swap out the brown sugar for honey?
Hi there. This might help: https://www.thekitchn.com/4-rules-for-successfully-swapping-honey-for-sugar-in-any-baked-goods-230156.
Curious to know how the marshmallow filling “sets up after it has been piped onto the cookies. So does this become a chewy oatmeal cookie with a hard marshmallow in between, on day 2?
The filling doesn’t become hard, just more marshmallow-like.
Such a fun idea! Love it!
Do you have a recommendation on gelatin?
Off to try these this afternoon- they look delicious! We just learned how to make marshmallows (the corn syrup way), so I’m excited to try these maple syrup ones! We loved the corn syrup marshmallows, but found them almost too sweet to enjoy.
Oh my gosh I used to LOVE these! Now they always seem too sweet. I will definitely be trying this.
Do these have to be refrigerated?
No, room temp is fine!