Vegan Almond Oatmeal Cookie Sandwiches with White Chocolate Cream
When I was little, I liked Little Debbie snacks. In fact, I considered them the best part of my lunch back in the day when my Mom would pack my lunch in middle school. I liked those vanilla cake rolls with the strawberry cream filling and those little pink frosted heart cakes, but what I really loved were the oatmeal cream pies. I don't know why they are called "pies" because they are actually oatmeal cookie sandwiches, but they were so delicious to my younger self. Since I love to veganize things I loved as a kid, I thought I would make some oatmeal cream pies. These would be a little more fancy though, and hopefully even more delicious.
For the oatmeal cookies, I used my normal recipe that uses coconut oil as the fat, but I also included some Dastony almond butter I recently received from Raw Guru as well to make for some chewy cookies with a light almond flavor. They also had to have a hint of cinnamon and nutmeg because I love those two spices with anything oatmeal including my breakfast every morning. The cookie dough was super delicious. I am one of those people that likes to make cookies just to eat the dough so you betcha I tasted it. Or more like ate a couple of cookies worth of dough. I made the cookies smaller because I wanted cute little cookie sandwiches, and they baked up beautifully! My kitchen smelled amazing too! Like caramel (thanks to the Raw Guru coconut sugar), a hint of spice, and a hint of almonds. That is part of why baking makes me so happy, all of the good smells.
Once they had cooled I had to make a really good cream filling. I used a coconut milk base with a little bit of the Dastony almond butter to give it a slight almond flavor, plus some melted cacao butter to give it a white chocolate flavor and some coconut butter to thicken the cream. It was heavenly! It tasted like white chocolate almond mousse.
Once the cookies were all filled and sandwiched together I could not wait to try them! They were sooo good though! The cookies were sweet and chewy like oatmeal cookies should be, with a hint of almond and spice and that white chocolate almond frosting was the perfect partner for them. Rich, smooth and creamy! If you were ever a fan of oatmeal cream pies, or you just love oatmeal cookies, give these a try! My Mom always said she liked oatmeal cookies the best because they were healthier. I would have to agree. After all, they have more fiber than most cookies! I think that is a pretty good reason to enjoy them, don't you?
Vegan Oatmeal Cookie Sandwiches with White Chocolate Cream
Makes about 18 sandwich cookies
- 1/2 cup virgin coconut oil, warmed to liquid
- 1/4 cup Dastony almond butter
- 1 1/2 cups Raw Guru coconut sugar
- 2 flax eggs*
- 1 Tbsp pure vanilla extract
- 1 1/2 cups gluten free oat flour
- 1 tsp baking soda
- 1/4 tsp nutmeg
- 1/2 tsp cinnamon
- 3/4 tsp sea salt
- 3 cups gluten free old fashioned rolled oats
- 3/4 cup full fat coconut milk at room temperature (you want the kind that is mostly thick, I used Thai kitchen organic)
- 2 Tbsp Dastony almond butter
- 3 Tbsp maple syrup
- 1/4 tsp sea salt
- 1 tsp pure vanilla extract
- 1/4 cup coconut butter, warmed to liquid
- 2 Tbsp Raw Guru cocoa butter, warmed to liquid (or additional coconut butter if you don't have cacao butter)
- In a large mixing bowl, mix together the coconut oil, almond butter, and sugar until well blended. Add flax eggs, vanilla, and beat until well combined (the mixture will become very thick).
- Mix in the flour, soda, cinnamon, nutmeg, and sea salt until well blended. Mix in the oats until well combined.
- Heat the oven to 350F degrees with the rack set at the middle position. Line 2 baking sheets with parchment paper.
- Roll the dough into small 1 1/2 inch balls, and spread them out on the 2 cookie sheets with plenty of room in between, and flatten them out slightly. Bake for 10-13 minutes or until golden, but not over baked. Let cool on sheet a few minutes, then remove to a wire rack lined with parchment to cool completely.
- To make the filling, combine all ingredients in a blender and blend until smooth. Pour into a bowl, and set in the freezer, whisking every 5-10 minutes or so until it has thickened to heavy whipped cream consistency.
- Once the filling has thickened, place it in a pastry bag. Flip half of the cookies over, and pipe the frosting onto them. Top with the rest of the cookies.
- Enjoy! Store any leftover cookies in an airtight container in the refrigerator.