Let butter and egg get to room temperature. Preheat oven to 350 degrees.
In a medium size bowl, add room temperature butter and coconut sugar and mix with a hand mixer or stand mixer. Mix until combined.
Add egg, vanilla, molasses, cinnamon, and salt to creamed butter and mix again until creamy.
Add arrowroot and coconut flour and mix on low until arrowroot is combined then turn mixture on high until batter is completely mixed together.
Pour oats, baking powder, and baking soda to the batter and mix on low one more time.
Spray a baking sheet with coconut oil and use a retractable scoop to scoop out the cookie batter onto the baking sheet. Keep cookies at least 1.5 inches apart.
Press down to shape cookies and bake for 9-11 minutes until slightly browned around the edges.
Let cookies cool for 15 minutes before removing from baking sheet.
Scoop out the white part only from the coconut cream and add to a mixing bowl.
Add all other ingredients to the bowl with coconut cream and mix with a mixer until creamy. (If using a stand mixer, use the whisk attachment)
Pour cream into a sealable bowl and place in the freezer while cookies are cooling. Freeze for 1 hour.
Cream Pie Assembly:
After cookies have cooled and cream filling is chilled in the freezer, spoon out approximately 2 tablespoons of cream onto a cookie, then spread evenly with a spoon. Place another cookie on top & you have your cream pie!
Repeat steps until all cookies are completed with cream filling.
Dried black cherries
Dark or White chocolate chips
Cream pies must be refrigerated. They can also be frozen and thawed to eat at a later date.