Sugar-Free Oatmeal Cream Pies with Jaca

By Jaca Kitchen · · Updated

These sugar-free oatmeal cream pies swap the conventional sugar we grew up with for Jaca allulose, so you get the same soft, chewy, marshmallow-filled treat you loved as a kid — with a fraction of the sugar. Two spiced oatmeal cookies hug a fluffy marshmallow cream center, and every bit of the sweetness comes from 100% pure allulose instead of old-school sugar.

This is a Jaca-adjusted, healthier version of the classic oatmeal cream pie: all of the conventional sugar is replaced with Jaca allulose at twice the amount, cutting roughly 22 grams of added sugar per pie.

Ingredients:

For the oatmeal cookies

  • 1 cup unsalted butter, at room temperature
  • 2 cups Jaca allulose (in place of 1 cup packed brown sugar)
  • 1 cup Jaca allulose (in place of ½ cup conventional granulated sugar)
  • 1 teaspoon pure vanilla extract
  • ½ tablespoon molasses (not blackstrap — keeps that cozy brown-sugar depth)
  • 2 large eggs, at room temperature
  • 1¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon pumpkin pie spice (or nutmeg)
  • 3 cups old-fashioned oats

For the marshmallow cream filling

  • 1 cup unsalted butter, at room temperature
  • 7 oz marshmallow fluff
  • 2 cups Jaca allulose, blended to a fine powder (in place of 1 cup powdered conventional sugar)
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon salt

Instructions:

Make the cookies

  1. Whisk together the flour, baking soda, salt, cinnamon, pumpkin pie spice, and oats. Set aside.
  2. Beat the butter with all 3 cups of Jaca allulose on high for 2–3 minutes until light and creamy. Allulose doesn't dissolve quite like conventional sugar, so give it the full time.
  3. Add the vanilla, molasses, and eggs; mix until fully combined.
  4. Add the dry ingredients and mix on low just until incorporated — don't overmix.
  5. Chill the dough for 15 minutes. Because Jaca allulose browns faster than old-school sugar, set your oven to 325°F (160°C) rather than the usual 350°F.
  6. Line two baking sheets with parchment and scoop the dough into 36 even portions.
  7. Bake 8–10 minutes, pulling the cookies the moment the edges set — they'll look soft in the center. Cool on the sheet 4 minutes, then move to a wire rack; they firm up as they cool.

Make the marshmallow filling

  1. Beat the butter and marshmallow fluff on high for 3 minutes.
  2. Add the powdered Jaca allulose, vanilla, and salt. Mix on low to combine, then beat on high for 4 minutes until light and airy.

Assemble

  1. Spread or pipe the filling onto the flat side of one cookie.
  2. Top with a second cookie and press gently into a sandwich.
  3. Chill the assembled pies in the freezer for 10 minutes before serving. Store in the refrigerator.

Prep time: 25 minutes • Bake time: 10 minutes • Total: about 1 hour 10 minutes • Makes: 18 cream pies