Vegan Oatmeal Sandwich Cookies

Mother Nature has given us another cold and snowy day.  Which means it's the perfect time to bake treats for my family.  Nothing makes a home more of a home than the sweet smell of cookies baking in the oven.

Ingredients for the cookie dough:

2/3 cup organic coconut oil
3/4 cup organic brown sugar 
1/2 cup organic pure cane sugar 
2 t organic dark molasses 
1/4 cup organic hemp milk
1 3/4 cup organic unbleached all-purpose flour
1 1/2 cups organic quick oats
1 t baking soda
1/2 t organic pumpkin spice
1/2 t sea salt 

Ingredients for the filling:

1 stick vegan butter, softened 
4 T vegan shortening 
2 cups organic powdered sugar
1 t organic pure vanilla extract 


Pre-heat oven to 350 degrees.

Line 2 large baking sheets with unbleached parchment paper; set aside.

In a large bowl, mix together the oil, sugars, molasses, extract, and hemp milk.

To that, add the flour, oats, baking soda, pumpkin spice, and sea salt.  Combine until dough forms.

Using a medium sized ice cream scoop, scoop out dough and place on lined baking sheets.  Flatten out each cookie slightly by using the palm of your hand before baking.

Bake for 7-8 minutes.  Let cookies cool on wire racks before filling.

Method for filling:

In a large bowl, fully combine the butter and shortening until smooth.  You can do this with a fork or a hand mixer.  Add the powdered sugar and extract; continue mixing until the filling is thick and smooth.

Method for assembly:

Turn half of the cookies flat side up, place 1 1/2 tablespoons of filling on each; top with another cookie flat side down.  Gently press cookies together to press out the filling.

Store cookies in a well sealed container.

*Recipe adapted from The Vegan Cookie Connoisseur.

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