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–+ servings
Blackberry Cream Oatmeal Sandwich Cookies

Blackberry Cream Oatmeal Sandwich Cookies

Delightful vegan and gluten-free cookies filled with a creamy blackberry mixture, these Blackberry Cream Oatmeal Sandwich Cookies are a guilt-free indulgence.
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Prep Time 15 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 1 cup Coconut Sugar Substitute with brown sugar for similar taste.
  • 1 cup Gluten-Free Flour A 1:1 baking blend works best.
  • 1/2 cup Vegan Butter or Shortening Shortening gives a stiffer cream, while butter may need more powdered sugar.
  • 2 cups Gluten-Free Quick Cooking Oats Ensure they're certified gluten-free.
For the Blackberry Cream Filling
  • 1 cup Oregon Blackberries Canned or frozen; strain excess liquid if frozen.
  • 1/2 cup Powdered Sugar Adjust to taste for the desired consistency.

Equipment

  • medium saucepan
  • Large Mixing Bowl
  • baking sheet
  • Parchment paper
  • Wire Rack
  • hand mixer

Method
 

Step-by-Step Instructions
  1. In a medium saucepan over medium heat, add Oregon blackberries and cook for about 5–7 minutes until they begin to break down and thicken.
  2. Remove from heat and blend the mixture with powdered sugar until smooth.
  3. In a large mixing bowl, combine coconut sugar and vegan butter. Cream together until smooth and light in color, about 2–3 minutes.
  4. Gradually add gluten-free flour, continuing to mix until fully combined.
  5. Fold in the gluten-free quick cooking oats.
  6. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  7. Scoop tablespoon-sized portions of cookie dough, roll into balls, and flatten before placing on the baking sheet.
  8. Bake for 10–15 minutes until golden edges and soft centers.
  9. Allow cookies to cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.
  10. Spread a generous layer of the blackberry cream filling on the flat side of one cookie and top with another cookie.
  11. Repeat until all cookies are assembled.
  12. Serve fresh for best taste.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gSodium: 50mgPotassium: 50mgFiber: 2gSugar: 8gVitamin C: 10mgCalcium: 2mgIron: 4mg

Notes

Store uneaten cookies in an airtight container at room temperature for up to 2 days. Freeze unfilled cookies for up to 2 months.

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