Oatmeal Sandwich Cookies with Cashew Cream Frosting

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"This is what happens when you pair THE BEST vegan oatmeal Cookies 🍪with a creamy cashew frosting 😝💗"
-- @foodie.yuki
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  • Recipe Card
Prep time 4hrs
Cook time 15mins
Serves or Makes: 12 sandwiches

Recipe Card

For the Oatmeal Cookies

ingredients

  • 3/4 cup whole wheat flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup vegan butter
  • 1/3 cup coconut sugar
  • 1/2 cup light brown sugar
  • 1/2 cup unsweetened almond butter
  • 1/4 cup almond milk
  • 1 teaspoon vanilla bean paste
  • 1 cup rolled oats
  • 3 1/2 ounces dark chocolate, chopped

To Make the Oatmeal Cookies

Method

  • Step 1

    Preheat oven to 350ºF. In a small mixing bowl whisk together the whole wheat flour, baking powder, baking soda, cinnamon and salt.

  • Step 2

    Place the vegan butter, coconut sugar and light brown sugar in the bowl of a stand mixer and beat until well combined. Add the almond butter and mix to combine. Slowly add the almond milk and vanilla paste and beat until light and fluffy.

  • Step 3

    Add the flour mixture to the batter and beat until everything is combined in a smooth and soft dough. Scrape down the sides of the bowl if necessary. Fold in the rolled oats and chocolate chunks and gently mix to combine. Place the dough in the refrigerator for 30 minutes to firm up.

  • Step 4

    Scoop the dough into balls, about 1 tablespoon each, and space on a lined baking sheet about 2 inches apart. Bake for 12-16 minutes, depending on size, until golden brown. Let cool on pan for 10 minutes, then finish cooling on wire rack.

For the Cashew Cream Frosting

ingredients

  • 3/4 cup raw cashews, soaked overnight
  • 1/2 cup canned coconut cream
  • 3 tablespoons rice syrup
  • 1 teaspoon vanilla bean paste
  • 1 teaspoon beet powder, optional, for color
  • 1 pinch pink Himalayan salt
  • 1/4 cup cocoa butter, gently melted and cooled to room temperature

To Make the Cashew Cream Frosting

  • Step 1

    Place the cashews, coconut cream, rice syrup, vanilla bean paste, beet powder, and salt in a high speed blender and blend until smooth. Add the cocoa butter gradually through the top of the blender while the motor is running. You should end up with a smooth cream. Refrigerate for at least 4 hours.

  • Step 2

    Spread onto half the oatmeal cookies, then sandwich with another cookie.