Oat Cookie Sandwich

Some desserts just feel nostalgic, and these oat cookie sandwiches are one of them. They remind me of the kind of treat you’d find tucked into a lunchbox or waiting on the kitchen counter after school—simple, sweet, and comforting.

This plant-based version has soft oat cookies with a creamy filling in the middle and just the right amount of sweetness. It’s the perfect reminder that going plant-based doesn’t mean giving up the treats you grew up loving—it just means recreating them in a way that feels just as satisfying.

2 cup oats

1 cup oat flour

5/8 almond meal

6 tbsp maple syrup

4 tbsp coconut oil, melted/ 1-2 banana, mashed (oil-free)

1 tsp baking powder

1 stick vegan butter

½ tsp vanilla extract

2 ½ – 3 cups sifted organic powdered sugar

3-4 Tbsp full fat coconut milk (or other dairy-free milk)

Preheat oven to 360° and line a baking tray with parchment paper. 

In a bowl, soak oats for 15-30 minutes then mix the oats, flour, almond milk, baking powder, and a pinch of salt. Add in maple syrup and coconut oil (banana), mix well until combined.

Slightly wet, your hands, create 12 balls out of the mixture and place them on the baking tray. Push them down to create cookie shapes. 

Bake for 20 minutes until golden and allow to cool before eating.

(you can do this in a mixing bowl with a handmixer, or with a food processor)

Add softened vegan butter to a large mixing bowl and use an electric hand mixer to cream butter until light and fluffy for 1 minute. Then add vanilla and mix once more to combine.
Add sifted powdered sugar in 1/2 cup measurements and continue mixing until well combined and fluffy, scraping down sides as needed.
If too thick, add 1 Tbsp at a time of dairy-free milk until desired consistency. This is optional.

Take a cookie and spread a good helping of buttercream between another cookie. And enjoy.

WANT MORE?! Grab my DONE FOR YOU meal plans with over 80 different recipes!!