Oat & Yogurt Sandwich Cookies

When I am in Trader Joes I rarely stroll the cookies and sweets aisle. Some days – days when the universe seem to be an asshole – it’s a torture to pass by my favorite Maple Leaf Cookies or cookie butter or any cookies that are glued together with a cream. It’s nothing to do with my weight. Unfortunately I have a chronic low immune system, which makes my body more vulnerable for colds and allergies. And sugar and dairy suppress it even more. So I have to be careful with the amounts of sugar I consume. However, every now and then I explore that aisle to get ideas. When I bump to cookies that I can’t resist, like the oat & greek yogurt sandwich cookies, I look at the ingredients and reckon in my head which fat, sugar or flour I can use to make them healthier. In this case, I replaced the yogurt with plant-based yogurt, the all-purpose flour with oat and coconut flour and coconut sugar instead of cane sugar. Nonetheless, the filling was trickier. It took me a couple of days to come up with a solid cream. I googled and found some recipes but they all had too much sugar, vegan butters or/and corn starch. Besides, I wanted the yogurt flavor and lightly sweet. They came out divine and sour like their TJ sisters. 

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 minutes
Cook Time15 minutes
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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