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!
Calories: 742kcal | Carbohydrates: 111g | Protein: 10g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 481mg | Potassium: 304mg | Fiber: 8g | Sugar: 55g | Vitamin A: 1075IU | Vitamin C: 0.04mg | Calcium: 100mg | Iron: 3mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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