You know those Little Debbie snacks, Oatmeal Cream Pies? They have soft oatmeal cookies and a creamy filling. I loved those as a kid. These are my “real food” version, and this is a banana “take” on the cream pie. The cookies are super soft, almost like banana bread muffin tops, and the filling is a homemade marshmallow fluff. Nothing creepy in them, but the marshmallow has way more sugar than I’m accustomed to using. So these are definitely an occasional treat. But if you’re ready to splurge, go ahead! They’re delicious.
I based the cookie recipe off of my Paleo Banana-Pecan Waffle Recipe (which you MUST check out if you need some waffles in your life). I added more bananas and more almond flour though, and more baking soda and salt, so the final recipe was something like this:
Banana Bread Muffin Top Cookies
- 2 cups almond flour
- 4 large eggs
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 4 ripe bananas, mashed (the more ripe they are, the sweeter the cookies will be)
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla extract
- Preheat your oven to 350 degrees Fahrenheit.
- Combine all ingredients with an electric mixer (which makes quick work of pulverizing the bananas and incorporating them into the batter).
- Using a cookie scoop, drop batter onto a parchment-lined cookie sheet, then firmly tap the entire cookie sheet on the counter a few times to spread the batter into thinner “rounds.”
- Bake for 12-14 minutes, or until just starting to brown around the edges and center isn’t jiggly.
- Let cool completely
For the marshmallow cream filling I used this recipe from Bon Appetit. I’ve used similar recipes in the past for other applications, but didn’t have one saved, so I googled and found this one… The methods and ingredient ratios might be slightly different in each, but the ones I’ve used all seem to be similar, based on this formula:
Homemade Marshmallow Fluff Recipe-ish
(Obviously this isn’t a “complete recipe” … just my summary of the few I’ve tried/used. But go click on the Bon Appetit one to get a “real” usable recipe. Because that’s what I did today. And it was good.)
- Separate some eggs and start beating the egg whites in your mixer. Add a little salt and vanilla. (Bon Appetit also has instructions to add a bit of sugar at this point, but I think the other recipes I’ve tried didn’t. So I don’t think it’s crucial.)
- Meanwhile, heat a little bit of water and some sugar in a saucepan to make a syrup. Other recipes use honey or agave nectar (I’ve done it with honey, and the resulting marshmallow has a VERY honey-y flavor. I like it better with plain sugar so you can taste the vanilla more.)
- When the egg whites are at “medium peaks” stage, and the sugar syrup is cooked (Bon Appetit said 240 degrees, but the other recipes didn’t make me use a candy thermometer and they turned out fine too), pour the syrup into the egg whites in a slowwwwww stream, while beating.
- Then beat until stiff peaks form and the fluff is cooled.
The fluff is what I used on Anneliese’s birthday cupcakes as frosting, and I have thought about making other fluff-filled goodies (think grain-free hostess cupcakes) but haven’t made it often enough to experiment much. Because, well… sugar. Lots of sugar. But tasty, yeah.
You can spoon the fluff on to make cookie sandwiches, but I piped it on using a gallon ziploc bag and an icing tip.
And then I ate some. Two. With a big glass of milk. Mmmmm.
I hope you enjoy these!