Gluten-Free Oat Sandwich Cookies (Vegan)

Every now and then I like to torture myself and explore the cookie/sweet aisle of Trader Joes to 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 knew my cookies are going to be plant-based, gluten-free and low in unrefined sugar.  It took me a few days to  come up with the filling, I wasn’t sure how and what to mix the yogurt with.They came out sweet and sour and delicious.

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 Instagram, in my highlight 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
Author: Shelly

Ingredients

Cookie dough

  • ½ cup coconut oilmelted
  • ½ cup coconut sugar
  • ¼ cup not 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 nectarinefinely diced (or other similar fruit)

Filling

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

Instructions

  • 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!

Notes

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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