Some may call this dessert a snicker doodle cookie pie. But there is nothing to snicker at here.
A pair of crispy cinnamon and sugar cookies sandwiched around a dollop of apricot jam and vanilla marshmallow. This is a serious summer dessert situation.
What's the story, cookie pie?
Our cookie pies start with a rad cookie, made with a gluten-free flour blend, Irish cream butter, Tahitian vanilla beans. Rolled in cinnamon sugar, they carry a dollop of apricot jam and a generous mound of our house vanilla marshmallow fluff sandwiched inside.
The vegan version are equally delicious. Also made with a gluten-free flour blend and featuring locally made Miyoko's vegan cashew butter. The vegan cookie pies are filled with our hand-made vegan vanilla marshmallow.
Weighing in at 4 ounces each, the box of six is definitely big enough to share. Or freeze a few for dessert night in a few weeks.