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Say “hello” to my Oatmeal Cream Pie Cookie Sandwiches, aka the perfect sweet yet healthy treat! These are a riff off of my Copycat Mother’s Iced Oatmeal Cookies, but are even better because we’re sandwiching two of them with a sweet, homemade vegan vanilla frosting in the middle.
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You can think of this recipe as a cross between an oatmeal cookie and a whoopie pie. It’s soft, delicious, creamy, vegan-friendly, gluten-free, and certain to satisfy your taste buds!
Sandwiches are a staple in almost everyone’s diet, but what could possibly be better than a sandwich, you may ask?! A cookie sandwich! It’s no surprise that I love a good cookie, and I don’t discriminate when it comes to flavor or presentation. But these cookie sandwiches are the real deal. Not only do you get the nice, chewy oatmeal cookie, but you also get the sweet, creamy frosting smothered inside. Delicious? I think yes. This recipe may just be one of my new favorites.
Plus, this recipe is great for littles too, because the frosting doesn’t melt all over their fingers. It’s the perfect, clean, bite-sized treat! I love to put one of these cookie sandwiches in my boys’ lunch boxes, or give one to them as a sweet after school treat. They love that it’s easy to eat, and I love that there’s no mess left behind.
And here’s a little secret: if oatmeal cookies aren’t your jam, then you can totally take this frosting recipe and use it with another type of cookie. Maybe my Life Changing Tahini Chocolate Chip Cookies? Or my Best Double Fudge Soft Baked Cookies? The opportunities are really endless here, and you can totally customize your cookie sandwich to your liking.
What You Need to Make These Oatmeal Cream Pie Cookie Sandwiches
- Vegan Butter: I highly recommend Miyoko’s Vegan Butter – it is fantastic for baking! You can also use regular butter if you prefer.
- Coconut Sugar: I love coconut sugar because it gives a much richer flavor than cane sugar. Plus, it’s not refined, so it’s a little gentler on the tummy. If you don’t have coconut sugar on-hand, you can also use brown sugar.
- Eggs: I use traditional eggs in this recipe, but you can also use flax eggs to keep it 100% vegan!
- Molasses: Blackstrap molasses gives this cookie that true oatmeal cookie taste that you know and love, so make sure to use it!
- Vanilla Extract: Vanilla extract is essential to any good cookie recipe. Don’t skip this!
- Gluten-Free Flour: I love using Bob’s Red Mill Gluten-Free 1:1 Baking Flour in this recipe. However, Trader Joe’s also makes a fantastic gluten-free flour, and its much cheaper too!
- Baking Powder: If you want your cookies to rise properly, you’ll need to use baking powder.
- Cinnamon: Cinnamon gives these cookies the best flavor, so be sure to use it!
- Nutmeg: The same with nutmeg. You don’t need too much nutmeg because it’s super potent, but it gives the absolute best flavor.
- Gluten-Free Rolled Oats: In this recipe, I love using gluten-free rolled oats because I find them to be easier to digest. But you don’t need to use gluten-free if you aren’t gluten-free! Regular oats are cheaper too!
- Powdered Sugar: Powdered sugar is essential to getting the right flavor and consistency with our vanilla frosting. Unfortunately there’s no sugar-free substitute, but trust me when I say that it’s worth it!
- Almond Milk: I use almond milk, but you can use any non-dairy milk you prefer.
- Sea Salt: And of course, a pinch of sea salt never hurt anyone!
How to Make These Oatmeal Cream Pie Cookie Sandwiches
- Start by preheating the oven to 350 F.
- Using a stand mixer, add room temperature vegan butter and coconut sugar. If you don’t have a stand mixer, you can mix everything together by hand in a large bowl
- Mix on a low speed for about 1 minute until incorporated.
- Next, add eggs, molasses, and vanilla extract, mixing for about 30 seconds more.
- Add flour, baking powder, cinnamon, nutmeg, sea salt, mixing for about 30 second more.
- Finally, add the rolled oats. The dough should be pretty sticky.
- Line a baking sheet with parchment paper.
- Using a cookie scoop, form 12 cookies and spread them out, about 2 inches apart. If your baking sheet is small to accommodate all of the cookies, use two baking sheets or just bake them in two separate batches.
- Gently flatten each cookie to about 3/4 inch thick. Bake for 12-13 minutes.
- Remove from oven and let cool completely. This is VERY important!
- Once the cookies have cooled cooled, make the frosting.
How to Make the Vegan Vanilla Frosting
- In a stand mixer, beat the softened vegan butter.
- Next, fold in the powdered sugar, almond milk, vanilla, and salt. The frosting will be THICK, and that’s a good thing! If it’s too thick, you can add a touch more milk. But be gentle on the milk, you don’t want runny frosting!
- Once the cookies are cooled, spread your frosting on one cookie and use a second one to sandwich them together. Eat, and enjoy!
Storage instructions
Store these cookies in an air tight container in the refrigerator for up to one week.
Other Cookie Sandwich Recipes You’ll Love
If you like these Oatmeal Cream Pie Cookie Sandwiches, then you’ll love these other cookie sandwich recipes!
Tahini Chocolate Chip Ice Cream Cookie Sandwiches
Paleo Chocolate Raspberry Cookie Sandwiches
I really hope you guys enjoy this recipe! If you make them, be sure to leave a comment below and tag me on Instagram so I can see your creations! I love reposting them on my IG stories! xx
Say “hello” to my Oatmeal Cream Pie Cookie Sandwiches, aka the perfect sweet yet healthy treat! These are a riff off of my Copycat Mother’s Iced Oatmeal Cookies, but are even better because we’re sandwiching two of them with a sweet, homemade vegan vanilla frosting in the middle. You can think of this recipe as a cross between an oatmeal cookie and a whoopie pie. It’s soft, delicious, creamy, vegan-friendly, gluten-free, and certain to satisfy your taste buds!
Ingredients
For the cookies:
- ¾ cup vegan butter (or butter)
- 1 cup coconut sugar (or brown sugar)
- 1 egg + 1 egg yolk (or sub 2 flax eggs), room temperature
- 2 tablespoons blackstrap molasses
- ½ teaspoon vanilla extract
- 1 cup gluten-free flour
- 1 teaspoon baking powder
- 1 tablespoon cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon sea salt
- 2 cups organic gluten-free rolled oats
For the Frosting
- ½ cup vegan butter softened
- 2 ½ cups powdered sugar
- 1 ½ tablespoons almond milk
- 2 teaspoons vanilla extract
- 1 pinch sea salt
Instructions
- Preheat oven to 350 F.
- Using a stand mixer, add room temperature vegan butter and coconut sugar. If you don't have a stand mixer, you can mix everything together by hand in a large bowl
- Mix on a low speed for about 1 minute until incorporated.
- Next, add eggs, molasses, and vanilla extract, mixing for about 30 seconds more.
- Add flour, baking powder, cinnamon, nutmeg, sea salt, mixing for about 30 second more.
- Finally, add the rolled oats. The dough should be pretty sticky.
- Line a baking sheet with parchment paper.
- Using a cookie scoop, form 12 cookies and spread them out, about 2 inches apart. If your baking sheet is small to accommodate all of the cookies, use two baking sheets or just bake them in two separate batches.
- Gently flatten each cookie to about 3/4 inch thick. Bake for 12-13 minutes.
- Remove from oven and let cool completely. This is VERY important!
- Once the cookies have cooled cooled, make the frosting
- In a stand mixer, beat the softened vegan butter.
- Next, fold in the powdered sugar, almond milk, vanilla, and salt. The frosting will be THICK, and that’s a good thing! If it’s too thick, you can add a touch more milk. But be gentle on the milk, you don’t want runny frosting!
- Once the cookies are cooled, spread your frosting on one cookie and use a second one to sandwich them together. Eat, and enjoy!
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