30 November 2021

Holiday Spice Cream Pies

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Lolli's Cookie Clusters launched their seasonal gingerbread flavor again, and I was super excited to whip up a new recipe with it! The end cream pies didn't exactly keep their distinct gingerbread flavor, but they certainly retained their holiday spice charm. I'll be eating these all holiday season! 



1 bag of Lolli's Gingerbread Cookie Clusters (use code CKK at this link for 10% off)
4 tbsp salted butter, softened
1 tsp vanilla
1 large egg
1/2 tsp baking soda
1 cup almond flour
1 tbsp Brown Swerve
1 tbsp collagen

Cream Filling

4 tbsp salted butter, softened
1 tsp vanilla
3/4 cup powdered Swerve
1 tbsp heavy whipping cream
1 tbsp sour cream


1) Pre-heat oven to 350 degrees.

2) Break the Gingerbread Cookie Clusters into as small of pieces as possible, and add to a large bowl. (You can do this manually with a spatula, or in a Ninja/Magic Bullet.)

3) Add 4 tbsp softened butter, 1 tsp vanilla, 1 large egg, 1/2 tsp baking soda, 1 cup almond flour, 1 tbsp Brown Swerve and 1 tbsp collagen to the bowl. Stir well. 

4) Line a cookie sheet with parchment, and roll the dough into flattened discs. (I didn't flatten mine quite enough - they don't spread or flatten much, so they should be almost the shape you want your final product.)

5) Bake for 14 minutes or until done. Allow to cool fully.

6) Meanwhile, prepare cream in a separate small bowl. Mix together 4 tbsp softened butter, 1 tsp vanilla, 3/4 cup powdered Swerve, 1 tbsp heavy whipping cream and 1 tbsp sour cream. Stir well.

7) Once cookies are completely cool, stuff cream between the cookies.

8) Store in fridge until ready to eat and enjoy! 

Picture Ingredients:

Nutrition Facts:

Note: I made some pretty big cream pies, so it only made 14 cookies (and 7 pies). Therefore, mine were quite caloric. You could easily get 20 cookies and 10 pies, or even 24 cookies and 12 pies with the same quantity of ingredients if you're open to slightly smaller cream pies.

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