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1. Preheat oven to 350 F. Line 2 baking sheets with parchment paper and set them aside.
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2. In a small bowl, stir together flours, baking soda, salt and baking powder. Set aside.
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3. In the the bowl of a stand mixer, cream together the butter, sugar substitute and brown sugar until fluffy. Add the egg and beat until creamy. Beat in the vanilla and yogurt until just combined.
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4. Slowly beat in the flour mixture. Then add in the oats and mix on low until just combined.
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5. Drop cookie dough by heaping teaspoon onto baking sheets. Bake for 8-10 minutes or until edges start to turn a light golden brown. When they are done, remove them from the oven and let them cool before filling.
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6. While cookies are baking, place half of the strawberries in a small bowl and beat with an electric mixer until strawberries start to turn into pulp. Add the cream cheese and beat until creamy. Gently stir in the marshmallow creme. Slowly add the rest of the strawberries. At this point the filling will be on the thin side. If you prefer a thicker filling, add a bit of confectioners' sugar until you reach your desired consistency.
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7. Spread the filling onto the bottom side of one cookie and place another cookie, bottom side down, on top to make a sandwich. Continue with the rest of the cookies and filling.
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8. Once assembled, store in refrigerator until ready to serve.
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9. Eat up! (If any remain, store them in the refrigerator.)
