Grain-Free “Oatmeal” Cookies with Marshmallow Filling and “Cooking for the Specific Carbohydrate Diet” Book Review

Grain-Free "Oatmeal" Cookies with Marshmallow Filling

I enjoy promoting great products I believe in and companies I can stand behind. More than that, I like helping fellow bloggers. Erica’s site  Comfy Belly provides useful resources for those following a grain-free, Paleo, gluten-free or Specific Carbohydrate Diet (SCD). Her straight-forward and easy-to-follow recipes provide helpful guidance and ideas. Some of my favorites on her site include cinnamon bun muffins, thai chicken salad, and popovers.

I was delighted to learn Erica has a new cookbook, Cooking for the Specific Carbohydrate Diet. It contains over 100 refined sugar-free, gluten-free and grain-free recipes (many are also dairy-free). She has plenty of baked goods, sweet treats, vegetables and mock starches, soups, stews, and condiments. If you’ve been looking for great, familiar grain-free recipes, I recommend this book for your kitchen.

"Oatmeal" Cream Pie via #grainfree #paleo

One recipe that stood out to me was the “Oatmeal” cookies with marshmallow filling. We were packing last week for a road trip, so I whipped up a batch of these for the kids. The coconut flakes and cinnamon give the flavor and texture of an oatmeal cookie without the grain. You can eat them alone or add a quick and easy marshmallow filling. I plan to make these quick cookies without the filling and store them in the freezer for a school lunch treat.

Oatmeal Cookies with Marshmallow Filling via

Erica kindly offered to share the recipe with us and give away Cooking for the Specific Carbohydrate Diet to one lucky reader! Please see the widget below for details.

a Rafflecopter giveaway

Grain-Free "Oatmeal" Cookies with Marshmallow Filling

Serving Size: Makes 16 three-inch cookies or 8 cream pies

Recipe from Cooking for the Specific Carbohydrate Diet (used with permission)


    For the cookies:
  • 1 cup smooth almond butter
  • 1/3 cup honey
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1/2 cup unsweetened shredded coconut
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon Celtic sea salt
  • 3/4 cup raisins
  • For the frosting:
  • 1/4 cup honey or maple syrup
  • 2 large egg whites
  • 1/2 teaspoon lemon juice
  • 1/4 teaspoon vanilla extract


Preheat oven to 350ºF and adjust rack to middle position. Place almond butter, honey, egg and vanilla in the bowl of a standing mixer. Mix on medium speed until blended.

Place shredded coconut, cinnamon, baking soda, and sea salt in a medium bowl and whisk until thoroughly mixed. Pour dry ingredients into almond butter mixture and mix until blended. Stir in raisins. 

Scoop cookie dough using a 1 1/2-inch cookie scoop and place each dough ball onto a baking sheet lined with unbleached parchment paper. Space the cookie dough balls about 1-inch apart. Bake for 12 minutes until just golden brown. Cool completely.

For the frosting:

Pour the honey or maple syrup into a small saucepan and heat over medium-low heat until liquid reaches 220ºF. 

Place the egg whites, lemon juice and vanilla into the bowl of a standing mixer and whisk on medium-high using the whisk attachment until stiff peaks form. While the mixer is running, very slowly add the hot honey to the egg whites (the entire process should take about 30 seconds).

To assemble:

Place one cookie bottom-side up on a work surface. Spread about 2 tablespoons of frosting on the cookie. Top with another cookie. Repeat with remaining ingredients. Serve.

Cookies (without frosting) can be stored in an airtight container for up to 1 week in the refrigerator. Whoopie pies are best eaten the day they are assembled.

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  1. Katherine

    I’ve been following a Paleo style diet for a while. I am curious to see how the Specific Carb Diet compares since I have Crohn’s. This looks yummy. Thanks for sharing her blog.

  2. Tracy Stone

    I don’t have a favorite no-grain cookie yet, cause it doesn’t seem right to make cookies that way, but I’m sure gonna try these! (I know…but I have printed out other recipes of yours with intentions to make them. I’ll actually take this one to the store with me today.)

  3. Kennan Murray

    My son’s favorite is the Real Deal Chocolate Chip cookies from Against All Grain. I am partial to her breakfast cookies. Looking forward to trying these. My son and daughter go crazy for marshmallow!

  4. Emily Wallace

    We found an oatmeal cookie recipe by Alton Brown where you make your own oat flour and toast your own oats. I know that’s not grain-free, but it’s gluten-free, and they were amazing!

  5. Courtney

    These are my favorite! I absolutely love oatmeal raisin, (plus they remind me of a time long ago when I would devour those Little Debbie oatmeal pies) and to have a much healthier version that is better digested is a super plus!

  6. VictoriaN

    I am just beginning my journey to grain free living so I don’t have a cookie recipe yet. But this looks like a good one. I look forward to trying this recipe and many more in the future.

  7. Shauna

    I’ve been doing a grain-free, dairy-free, sugar-free, stimulant-free (I’m sure there are a couple more “-frees” that I’m missing) diet for two months now, and I’m on the hunt for “normal” foods that I can use to flesh out my very repetitive meal plan. Especially now that it’s summer and everyone is breaking out the s’mores, I’m so glad you posted this recipe! I’m so excited to give it a try with a couple of tweaks to eliminate the honey/maple syrup.

  8. Shelly

    Oh I have been longing for a grain free oatmeal cookie! I can’t wait to try these! I’m excited about the Cookbook as well…I’m planning on starting my whole family on GAPS soon, and am looking for anything that will help make it do-able!

  9. Michelle Gauer

    Your photography is beautiful…love your BLOG. I’ll be making these “Oatmeal” cookies and so will my daughter! Passed site and recipe on to my office mate who’s sister is gluten intolerant. Thank you! I would LOOOOOVEEE your cookbook! You are an inspiration!

  10. Jocelyn Bates

    This looks wonderful … gonna try it with my kids tonite! So far my favorite recipe is the peanut chocolate chip recipe from deliciously organic! The kids couldn’t get enough!

  11. Jackie T

    My family is gluten free, and so far I have only made them gluten-free baked goods from mixes. Your book would be fantastic for us. My husband and I are trying to cut back on grains for health reasons, and I can’t wait to see more of your recipes!

    • Hi Denise.
      I haven’t tried to make these egg-free yet, but I know some folks have success using the “flaxseed” substitute for eggs and it works quite often. Because there’s no flour here (ground almonds) I think it will work. Here’s the formula for replacing flaxseed meal with eggs: 1 tablespoon of flax meal + 3 tablespoons of warm water = 1 egg

      And here are some other egg sub ideas:

      1/2 mashed banana = 1 egg
      1/4 cup unsweetened applesauce = 1 egg
      4 ounces of pureed prune (baby food) = 1 egg

      Hope that helps!
      Best wishes,

  12. I also like this recipe: Grain-Free Blueberry Almond Breakfast Cookies | Free People Blog, but Oatmeal Raisin cookies have always been my very favorites. I’m excited to have a recipe for grain free “oatmeal” tasting treats! Thanks for sharing!

  13. Maggie

    I forgot to add my favorite grain free cookie is from the civilized caveman it’s called chocolate chip pumpkin cake cookies. Elana Amsterdams primal chocolate chip cookies are also great. I can’t wait to try these oatmeal ones also.

  14. Ashley

    I would love to learn how to cook like this. It’s completely different from anything I’ve ever tried. I’m so used to the flour-sugar-butter-eggs way of doing things, and I LOVE to do it … but I really want my family to be as healthy as possible, and to feel our best … I’ve had more and more health problems as I’ve gotten older, and wonder if my modern diet isn’t the cause… If I won this cookbook, I feel like I could learn a whole new method of cooking, eating … and possibly living. Maybe Paleo/Grain-free/Gluten-free is the ticket to my revival!

    • Changing your diet can do amazing things! I doubt it’s ALL bad (flour-sugar-butter-eggs sounds pretty wholesome actually). But lots of people have sensitivity to gluten and/or dairy. I seem to tolerate gluten ok, but dairy I am hit or miss. And we have a nut allergy so there goes lots of the dairy substitutes!

  15. Jackey Perry

    I am over the moon about these cookies! Great with the cream or without. I used maple syrup for the cream and couldn’t believe how much it tasted like real marshmallow. I will never make another oatmeal raisin cookie again! Delish!

  16. Amy

    Made these cookies last night and they were wonderful. I tried to make the cream and it turned out “ok”. Doesn’t look quite as stiff as your pictures above, not sure what I did wrong. Thanks for the great cookie recipe.

    • Deliciously Organic

      Is it possible that the maple syrup or honey was too hot or that it wasn’t whipped enough? Those are the first two things off the top of my head. Erica did a great job developing this cookie recipe! I’ll pass on the compliments to her. :)

  17. Angel

    I am THRILLED to see a new SCD cookbook!! There is so little published information on the diet (I own about four cookbooks :)) I have Chron’s and following SCD has literally changed my health. Having recently also been diagnosed with Hashimoto’s- these two blogs mean more to my health and life than I can say. Thank you both for your efforts!

  18. Paulette

    It would be great if these were not called oatmeal cookies – kind of misleading even though it clearly states without oats. To me this name means that the only change from a standard oatmeal cookies is the lack of oats – using coconut flakes is sheer genius for getting that lovely texture. They should be called Coconut almond cookies or something similar then talk all one wants about the similarity to oatmeal cookie texture. The addition of almond butter (not expected in a standard oatmeal cookie) is a concern for those with allergies – no issue if the baker is making them but potentially an issue of you are making them for others (a group say) and you don’t know of allergy concerns. (Yes the allergic person should always ask, but hey – why leave things to a chance lack of vigilance). I will definitely play with this recipe subbing out the almond butter (because of allergy concerns). It had not previously occurred to me to use coconut flakes in a cookie this way.

  19. Susan

    I made these today and they were really good. I only made the cookie part and not the filling. I do think there were too many raisins for my liking, but next time I am just going to add dried cranberries or dried cherries. I absolutely loved the dough!

  20. Andrea

    I think these will be fantastic if I can get the timing right. I made them tonight and they burned at 12 min. I tried the next pan at 10 min. and they were still hard and slightly burned on the bottom. The flavor is so good that I’m trying them again and will watch VERY carefully. Might just be me! Thanks for the great idea though!

  21. I made these tonight with peanut butter in place of the almond butter. I also didn’t have raisins on hand so I added some Enjoy Life (allergen free) dark chocolate chips and dried cranberries. Oh my goodness, these were delicious!!!! Even with my substitutions, I can’t believe how much they did have an oatmeal taste to them. I love to ease of making these. Thanks for sharing!


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