Name: Blackberry Cream Oatmeal Sandwich Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1/2 cup vegan/plant butter; 3/4 cup coconut sugar; 1 1/4 cups gluten-free flour (cassava flour for grain-free option); 1/2 teaspoon baking soda; 1/4 teaspoon salt; 3 tablespoons plant milk; 1 cup gluten-free quick-cooking oats; 1 (15 oz) can or approximately 1/2 cup canned or frozen blackberries; 1/2 cup vegan/plant shortening; 1/2 cup vegan/plant butter; 1/2 teaspoon pure vanilla extract; 2–3 cups organic powdered sugar

These Blackberry Cream Oatmeal Sandwich Cookies are a delightful treat featuring mini gluten-free, vegan oatmeal cookies filled with a luscious blackberry cream made from real blackberries. The combination of hearty oats and sweet, tangy blackberry filling creates a perfect balance of flavors and textures. Blackberry Cream Oatmeal Sandwich Cookies

Why I Love This Recipe

I absolutely adore this recipe because it brings together the wholesome goodness of oatmeal cookies with the vibrant flavor of blackberries. The cookies are soft yet sturdy enough to hold the creamy filling, making them ideal for sandwiching. Plus, they’re gluten-free and vegan, which means I can enjoy them without any dietary concerns. The natural sweetness and beautiful color of the blackberry cream make these cookies not only delicious but also visually appealing.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Oatmeal Cookies:

1/2 cup vegan/plant butter
3/4 cup coconut sugar
1 1/4 cups gluten-free flour (cassava flour for grain-free option)
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons plant milk
1 cup gluten-free quick-cooking oats

For the Blackberry Cream Filling:

1 (15 oz) can or approximately 1/2 cup canned or frozen blackberries
1/2 cup vegan/plant shortening
1/2 cup vegan/plant butter
1/2 teaspoon pure vanilla extract
2–3 cups organic powdered sugar

Directions

Preheat the oven to 350°F (175°C).
In a small saucepan, heat the blackberries over medium-high heat, stirring occasionally until they soften and reduce, about 15-20 minutes. Let them cool completely; placing them in the fridge can speed up this process.
In a mixing bowl, beat the vegan butter until smooth. Add the coconut sugar and beat until well combined.
In a separate bowl, mix the gluten-free flour, baking soda, and salt. Gradually add this to the butter mixture, beating until well combined.
Stir in the plant milk and oats with a spatula or spoon.
Roll 1 tablespoon of dough into balls and place them two inches apart on an ungreased baking sheet. Flatten each cookie with your hand into evenly shaped rounds.
Bake for 10-12 minutes—10 minutes for softer cookies, 12 minutes for firmer ones. Remove from the oven and let them cool completely.
For the filling, beat the shortening, vegan butter, and vanilla until smooth. Slowly add the powdered sugar, beating until the filling is sturdy. Incorporate the cooled blackberries, beating on low speed. Add more powdered sugar if needed to achieve the desired texture.
Spread or pipe the filling onto the bottom of half the cookies, then top with the remaining cookies to create sandwiches.

Servings and Timing

This recipe yields approximately 12 sandwich cookies. The total time required is about 30 minutes, including preparation and baking.

Variations

Berry Options: I sometimes use different berries like raspberries or blueberries for a unique twist on the filling.
Texture Preference: For a crunchier cookie, I bake them a bit longer; for a softer texture, I reduce the baking time slightly.
Add-Ins: Occasionally, I add chopped nuts or dairy-free chocolate chips to the cookie dough for extra flavor and texture.

Storage and Reheating

I store these cookies in an airtight container at room temperature for up to 3 days. For longer storage, I freeze them, and they keep well for a couple of months. When ready to eat, I let them thaw at room temperature; there’s no need for reheating.

FAQs

What can I use if I don’t have canned or frozen blackberries?

I can use fresh blackberries; just ensure to cook them down as directed to achieve the right consistency for the filling.

Can I make the cookies ahead of time?

Yes, I often bake the cookies in advance and store them in an airtight container. I prepare the filling and assemble the sandwiches when I’m ready to serve them.

Is there a substitute for vegan shortening?

If I don’t have vegan shortening, I use additional vegan butter, but I find that the filling may be slightly softer. Adjusting the powdered sugar can help achieve the desired firmness.

Can I make these cookies nut-free?

Absolutely, I ensure that all ingredients, including the plant milk and butter, are nut-free alternatives to accommodate dietary restrictions.

How do I prevent the filling from being too runny?

I make sure to cook down the blackberries thoroughly and cool them completely before adding to the filling. If needed, I add more powdered sugar to thicken the consistency.

Conclusion

These Blackberry Cream Oatmeal Sandwich Cookies are a delightful combination of wholesome oats and sweet, tangy blackberry cream. I love how they cater to various dietary needs without compromising on flavor or texture. Whether for a special occasion or a simple treat, these cookies never fail to impress.