Oatmeal Cookie Sandwiches
These Oatmeal Cookie Sandwiches feature mini gluten-free, vegan oatmeal cookies filled with a light and fluffy vegan frosting for the most delicious cookie dessert!
The Oatmeal Cookie
When I was developing recipes for my dessert book, The Beginner’s Guide to Gluten-Free Vegan Baking, I wanted to include some of my family recipes that I grew up on. Every year my parents would make a variety of cookies that have been passed down through generations. My family uses these oatmeal cookies to make thumbprint cookies filled with jam, and in my book I actually fill them with my vegan caramel (yum!), but then I thought, “how fun would it be to make delicious oatmeal cookie sandwiches filled with vegan frosting?”! So… here we are, and I am certainly not disappointed.
I originally developed this recipe for Purely Elizabeth using her Original Superfood Oats. I love using these oats in the oatmeal cookies because they are loaded with superfood ingredients like gluten-free oats, quinoa, amaranth, flax, hemp and chia seeds. Cookies containing some nutrients?! You betcha! 😉
First, make the oatmeal cookies by beating the butter until smooth, then add the coconut sugar and beat until well combined. In a separate bowl combine the flour, baking soda, and salt and then slowly add it to the butter mixture beating it until well combined. Turn your beater/mixer off then stir in the milk and oats with a spatula or spoon. Roll 1 tablespoon of batter with your hands into balls and then place them two inches apart on an ungreased baking sheet. Next, flatten each cookie with your hand and bake for 10 minutes. Remove them from the oven and let them cool completely.
The Cream Filling
The Oreo-esque cream filling is light and fluffy and only requires 4 ingredients: vegan shortening, vegan butter, pure vanilla extract, and organic powdered sugar. While the cookies are cooling you’ll make the cream filling. In a large bowl using an electric mixer, beat the shortening, butter, and vanilla until smooth, then slowly add the powdered sugar and beat until the filling is sturdy. Then pipe or spread the bottom of half the cookies with filling and place another cookie, bottom side down, on top to make a sandwich.
You can keep leftover cookies stored in an airtight container on the counter for up to 3 days, if they last that long 😉
If you like these Oatmeal Cookie Sandwiches, be sure to check out my Blackberry Cream Oatmeal Sandwich Cookies for a fun fruity alternative! Let me know if you’re as much in love with these Oatmeal Cookie Sandwiches as I am down below in the comments section, as well as giving it a rating ⭐️⭐️⭐️⭐️⭐️ so that others can discover this gluten-free, vegan, dessert recipe! Tag me on Instagram, Facebook, or Pinterest!
Oatmeal Cookie Sandwiches
These Oatmeal Cookie Sandwiches feature mini gluten-free, vegan oatmeal cookies filled with a light and fluffy vegan frosting for the most delicious cookie dessert!
Ingredients
Oatmeal Cookies
- 1/2 cup vegan/plant butter
- 3/4 cup coconut sugar
- 1 + 1/4 cup gluten free flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 tablespoons plant milk
- 1 cup quick oats (I used Purely Elizabeth Original Superfood Oats)
Cream Filling
- 1/2 cup vegan/plant shortening
- 1/2 cup vegan/plant butter
- 1/2 teaspoon pure vanilla extract
- 2 cups organic powdered sugar
Instructions
- Preheat the oven to 350 degrees F.
- Beat the butter until smooth, then add the coconut sugar and beat until well combined.
- In a separate bowl combine the flour, baking soda, and salt and then slowly add it to the butter mixture beating it until well combined. Turn your beater/mixer off then stir in the milk and oats with a spatula or spoon.
- Roll 1 tablespoon of batter with your hands into balls and then place them two inches apart on an ungreased baking sheet. Next, flatten each cookie with your hand and bake for 10 minutes. Remove them from the oven and let them cool completely.
- While the cookies are cooling make the cream filling. In a large bowl using an electric mixer, beat the shortening, butter, and vanilla until smooth, then slowly add the powdered sugar and beat until the filling is sturdy.
- Pipe or spread the bottom of half the cookies with filling and place another cookie, bottom side down, on top. Keep leftover cookies stored in an airtight container on the counter for up to 3 days.
Notes
recipe originally developed for Purely Elizabeth Original Superfood Oats
Is Crisco what we would use for the 1/2 cup vegan/plant shortening in the frosting?
And as for “vegan butter”…can we use margarine, like Becel?
Hi Monika! So you could use crisco, but there are other brands that sell vegetable plants shortening- you can amazon search that. I haven’t used margarine in this recipe so I’m not sure if that would be a good swap, you could also just try regular butter.