Gluten-Free Oat Sandwich Cookies (Vegan)

Every now and then I like to torture myself and explore the cookies/sweets aisle of Trader Joes and get some ideas for cookies and cakes. I never leave uninspired.  Last week I bumped into the oat and greek yogurt sandwich cookies. The word yogurt grabbed my eye. I didn’t bother to look at the ingredients because I already knew that I will make mine with plant-based yogurt, gluten-free flours and coconut sugar.  It took me a few days to come up with the filling. They came out divine, sweet & sour.

I have to warn you though that the filling is sour. I love it but my husband says that it’s too sour for him and not sweet enough. Feel free to add extra sweetness. You can see how I make them in my highlight in Instagram under Oat Cookies @shellyshumblekitchen. If you don’t follow me  yet, please do. I post there more recipe and instructions.

Nectarine Oat Sandwich Cookies Filled With Yogurt Creme

Prep Time20 mins
Cook Time15 mins
Course: Dessert, Snack
Cuisine: Gluten-Free, Healthy, Vegan
Keyword: Cookies, Plant-Based
Author: Shelly


Cookie dough

  • ½ cup coconut oil - melted
  • ½ cup coconut sugar
  • ¼ cup nut milk
  • 1 tablespoon tapioca flour
  • 1 teaspoon whiskey
  • ½ cup almond flour
  • ¼ cup oat flour
  • ¼ cup coconut flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup rolled oats
  • ½ cup nectarine - finely diced (or other similar fruit)


  • 3 tablespoons coconut butter
  • 3 tablespoons plant based yogurt - I used almond yogurt
  • ½ nectarine or 1 tablespoons maple syrup
  • Pinch of salt


  • Preheat the oven to 350°F/180°C. Line a baking sheet or tray with baking paper.
  • Put the sugar and coconut oil in a medium bowl and whisk vigorously. Add the nut milk and tapioca and whisk vigorously until the mixture thickens a bit. Add the flours, baking soda and salt and mix with a wooden spoon until everything is well combined. Add the rolled oats and nectarines and mix gently. Using a scoop spoon, spoon the batter on the baking tray, 2 inches apart. Press the cookies with your palm to flatten. Bake until the cookies are browned, about 12-15 minutes. Let them cool on a cooling rack.
  • Meanwhile make the filling. Put the coconut butter, yogurt, nectarine and salt into a small blender/ninja or into a jar and use a hand blender to blend until the ingredients are combined. Another option, if you don’t have a blender, is to make the filling with maple syrup and skip the nectarine.
  • Put a tablespoon of filling on one cookie and spread it a bit. Put another cookie on top and enjoy. You can also spread a little bit on 1 cookie or dip the cookie in the filling. Your business. Enjoy!


The filling suppose to be sour and slightly sweet. Feel free to add more sweetness (1 tablespoon maple syrup will do).

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