Description
Blackberry Cream Oatmeal Sandwich Cookies are gluten-free and vegan treats featuring soft oatmeal cookies filled with a sweet, tangy blackberry cream. Perfect for any occasion, they offer a delightful balance of wholesome oats and fruity filling.
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
Instructions
- Preheat the oven to 350°F (175°C).
- In a small saucepan, heat the blackberries over medium-high heat until they soften and reduce, about 15-20 minutes. Let them cool completely.
- In a mixing bowl, beat the vegan butter until smooth. Add coconut sugar and beat until combined.
- In another bowl, mix gluten-free flour, baking soda, and salt. Gradually add to the butter mixture and mix well.
- Stir in plant milk and oats.
- Roll 1 tablespoon of dough into balls, place 2 inches apart on a baking sheet, and flatten each cookie.
- Bake for 10-12 minutes. Let cool completely.
- For the filling, beat shortening, vegan butter, and vanilla until smooth. Gradually add powdered sugar until sturdy.
- Add cooled blackberries to the filling and beat on low. Adjust powdered sugar if needed.
- Spread or pipe the filling onto half of the cookies and top with remaining cookies to make sandwiches.
Notes
- Use fresh blackberries if canned or frozen aren’t available, but cook them down as directed.
- Adjust baking time for desired cookie texture.
- Substitute vegan shortening with more vegan butter if necessary.
- Ensure plant-based ingredients are nut-free for a nut-free version.
- Store in an airtight container for up to 3 days or freeze for longer storage.
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 220
- Sugar: 16g
- Sodium: 110mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
