Oatmeal cookies are so easy to make. All you need is a good recipe 😉 I lost count of how many attempts it took me to get to THE perfect oatmeal cookie recipe. You know, those recipes that work 10/10 and that never disappoint? That’s one of these! So save it and enjoy!
As always, this recipe is refined sugar-free, vegan, plant-based, dairy-free and you can make it gluten-free by using certified gluten-free oats.
This time, I wanted to make an even yummier variation of these cookies and made cookie sandwiches with them by simply adding a cashew frosting between two cookies.
Of course, you can eat them as they are, without adding the frosing (but it’s totally worth the extra effort! ;))
If you’re a cookie lover like I am, you will adore this recipe! It’s also super versatile, since you can replace the chocolate chips with seeds, dried fruits or nuts to create a new version each time!
The filling is a regular cashew vanilla cream, which I simply colored with beet powder (you won’t be able to taste it). You can also use other frosting recipes like this chocolate one to fill the cookie sandwiches.
Now that you have found THE only vegan oatmeal cookie recipe you need, what are you waiting for to turn on the oven?
I really hope you guys will give this recipe a try! Please let me know your feedback in the comments or tag me in your pictures on instagram @foodie.yuki! I love to see your creations! Haooy baking 🙂
Oatmeal cookie sandwiches
Ingredients for the oatmeal cookies
- 90 g/ 3/4 cup whole wheat flour
- 2 g/ 1/2 tsp baking powder
- 2 g/ 1/2 tsp baking soda
- 3 g/ 1 tsp ground cinnamon
- 4 g/ 1/2 tsp salt
- 110 g /1/2 cup non hydrogenated vegan butter
- 50 g/ 1/3 cup coconut sugar
- 90 g/ 1/2 cup light brown sugar
- 130 g/ 1/2 cup unsweetened almond butter
- 69 ml/ 1/4 cup almond milk
- 1 tsp vanilla bean paste
- 100 g/ 1cup old fashion rolled oats
- 100 g/ 3,5 oz. chopped dark chocolate
Ingredients for the filling
- 110 g/ 3/4 cup cashews, soaked overnight
- 140 g/ 1/2 cup coconut cream from a can
- 30 g/ 1/4 cup raw cacao butter, gently melted at room temp
- 3 tbsp rice syrup
- 1 tsp beet poeder optional, for the color
- pinch pink salt
Make the frosting
- Place the cashews, coconut cream, rice syrup, lemon juice and beet powder in a high speed blender and blend until smooth.
- Add the cacao butter gradually through the top of the blender while the motor is running.
- These should blend in completely and you should end up with a smooth cream.
- Place in the refrigerator for at least 4 hours, stirring from time to time
- You can keep it in the fridge overnight and give it a good stir before using.
Make the oatmeal cookies
- In a small mixing bowl whisk together the whole wheat flour, baking powder, baking soda, cinnamon and salt.
- Place the vegan butter, coconut sugar and light brown sugar in the bowl of a stand mixer and beat until well combined.
- Add the almond butter and mix to combine. Slowly add the almond milk and vanilla paste and beat until light and fluffy.
- Add the flour mixture to the batter and beat until the everything is combined in a smooth and soft dough. Scrape down the sides of the bowl if necessary.
- Fold in the rolled oats and chocolate chunks and gently mix to combine.
- Place the dough in the refrigerator for 30 minutes to firm up.
- Preheat the oven to 175C |350F degrees.
- Using an ice cream scooper, form the cookie balls (about 1 tbsp) and place them on a lined baking sheet, 5cm | 2" apart.
- Bake for 12-14 minutes (14-16 for large) or until the edges of the cookies have turned a bit golden.
- Remove from the oven and let cool on the baking tray for 5 minutes before transferring to a cooling rack to cool completely.
Assemble the cookie sandwiches
- Frost half of the cookies and top with the remaining cookies. Enjoy!