Ingredients

cookies:

1 cup butter, softened

3/4 cup cane sugar

2 Tbsp molasses

1 egg

1 tsp vanilla

3 cups gluten free oats (I used One Degree brand)

1 ½ cups gluten free all-purpose flour (I used Namaste brand)

1 tsp baking soda

½ tsp salt

½ tsp cinnamon

filling:

1 stick butter (slightly harder than room temp)

1 heaping cup marshmallow fluff (I used homemade – store bought should work!)

1 cup powdered sugar

3 Tbsp cornstarch

Directions

Preheat oven to 375 degrees.

Beat together butter, sugar, molasses, and vanilla until smooth. Mix in egg. Add oats, flour, baking soda, cinnamon, and salt, and mix just until it forms a slightly stick cookie dough consistency.

Scoop tablespoon sized scoops onto a cookie sheet.

Bake for 9-10 minutes. Flatten slightly with flat bottom of glass if they do not flatten well after being baked.

Cool cookies on cookie sheets for about 10 minutes and then transfer to parchment paper.

While they are cooling, combine all filling ingredients and beat together in a bowl. If filling is too thin, add a bit more cornstarch.

Slather filling onto cookie and top with another, repeating until all cookies are sandwiched!