Begin by preheating the oven to 350ºF, and lining a baking sheet with parchment paper.
Prepare a medium-large sized bowl (can use your KitchenAid), and add in vegan butter or coconut oil, vanilla extract, egg, and coconut sugar. Mix until well combined.
Add in oatmeal, gluten free flour, and cinnamon. Mix again.
Roll dough out into 12 walnut sized balls, and place on parchment paper at least 2 inches a part. Slightly flatten with a spoon or your hand.
Place in oven, and bake for 8-10 minutes, or until cookies are turning a golden.
Remove, and allow to cool.
Add 1/2 cup water to a small pot, and 1/2 cup into a mixing bowl.
Sprinkle gelatin on top of water in bowl, and set aside.
Add maple syrup or honey to water in the pot, and turn on medium/high heat.
Stir every couple of minutes, and allow mixture to reach a gentle boil. Once mixture has reached a boil, do not stir.
Cook mixture until it has reached the soft ball stage (235-240ºf). (This takes mine around 20 minutes, but be sure to monitor every 5 minutes or so to ensure mixture does not surpass 240º)
Once soft ball stage is reached, combine with gelatin and water mixture in large mixing bowl.
Use an electric mixture to slowly and carefully work up to high speed. Mix for 5-7 minutes, or until mixture becomes a thick, creamy, fluff texture (avoid over-mixing, as too much mixing will make this recipe into marshmallows).
Use a spoon to scoop desired filling on half of the cookies, and top with additional cookie, making sandwiches.
Enjoy immediately, or store in the fridge for later (refrigeration may cause cream to thicken. For a creamier center, microwave for 3-5 seconds, until cream is smooth and fluffy again).
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