1. In a medium saucepan, melt 113g butter. Transfer to a mixing bowl and allow to cool for 5-10 minutes.

2. Place gluten-free oats in a food processor and pulse 5-10 times. They should be broken up but not ground into flour.

3. In a small bowl, sift together the gluten-free flour, cocoa powder, baking powder, baking soda, salt, cinnamon, and cloves.

4. Add brown sugar to the cooled melted butter. Whisk on medium speed for 2-3 minutes until light and fluffy.

5. Add the egg and mix until well combined. Scrape down the bowl.

6. Slowly add the sifted flour mixture to the wet ingredients, mixing until just combined. Fold in the pulsed oats.

7. Transfer batter to a container and refrigerate for at least 30-45 minutes.

8. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

9. Using a medium cookie scoop (1 Tablespoon), portion dough into balls. Arrange 9 balls on the sheet, leaving room for spreading. Keep remaining dough chilled.

10. Bake for 10-11 minutes. Cookies should look slightly underdone.

11. Remove from oven. Use a round cookie cutter to scoot them into perfect circles. Cool on pan for 5-10 minutes before moving to a wire rack.

12. Repeat with remaining dough. Cool completely.

13. For the filling: Beat room temperature butter and shortening until fluffy.

14. Gradually add powdered sugar. Mix until incorporated. Add vanilla and milk and mix for one minute.

15. Add Marshmallow Fluff and mix at medium-high speed for 3 minutes.

16. Pipe or spread filling onto half the cookies. Top with remaining cookies. Refrigerate for 15-20 minutes to set.