Vegan Oatmeal Sandwich Cookies
Now, because I can only eat so much crème pâtissière by the spoonful before I start rethinking my life decisions, we’re getting creative. And by creative I mean using it in these vegan oatmeal sandwich cookies. Because it’s more socially acceptable to eat it that way.
That’s right, creamy pastry cream sandwiched between two soft and chewy oatmeal cookies with a little jam surprise in the center. All vegan. All delicious. Little Debbie would be proud…I think.
I’ve had sandwich cookies on my “recipes to make” list for a while now and today is as good a day as any to make some! The best, actually, with the leftover cream I have.
At first I thought of making a cake, then a fruit tart, but I just really love cookies. And with sandwich cookies you get to eat two cookies, plus filling, and it only counts as eating one. At least in my books it does. And no one can tell me otherwise.
Making these oatmeal sandwich cookies
Obviously, as with most recipes on the blog, you can change the recipe up to your liking. You can pipe/spread some coconut whip, buttercream or even tangy frosting instead of pastry cream.
And you can use homemade or store-bought jam of any flavour you want as long as it’s not too runny. Or leave it out altogether. Or even replace it with lemon curd?! Oh man.
As for the oatmeal cookies, it’s an easy one-bowl recipe and requires basic pantry ingredients! So if you’re not up for some vegan oatmeal sandwich cookies, maybe just some regular oatmeal cookies will suit your fancy. Until I post a recipe for classic (vegan) oatmeal raisin cookies that is. Yes, with raisins.
How to store them
Well, it depends.
I would not suggest storing the cookies once the pastry cream is piped/spread for more than 1 hour since it forms a skin very easily as opposed to a buttercream or other. They’ll still be good though. So assemble the cookies no more than 1 hour before serving and keep covered in the fridge.
The oatmeal cookies themselves can be stored at room temperature for up to 5 days in a tightly sealed container. And the pastry cream can be made a day or two in advance.
If you make this recipe please let me know in the comments! All feedback is very much appreciated and I would love to hear from you! You can also tag me on instagram @the.quaint.kitchen or use the hashtag #thequaintkitchen to share your creations!
Vegan Oatmeal Sandwich Cookies
Ingredients
Oatmeal Cookies
- 35 g neutral oil, (grapeseed, canola, vegetable…)
- 30 g water
- 60 g brown sugar
- 25 g white granulated sugar, make sure it’s vegan
- 1 tsp cornstarch
- ½ tsp vanilla extract or paste
- ¼ tsp baking soda
- ⅛ tsp salt
- ⅛ tsp cinnamon
- 60 g all-purpose flour
- 90 g old fashioned rolled oats
Filling
- ½ recipe of pastry cream
- jam of your choice
Instructions
- Start by making the pastry cream as it needs to set in the fridge for at least 1 hour. While it sets, make and bake the cookies.
Oatmeal Cookies
- Preheat your oven to 180°C/350°F and line a baking sheet with parchment or a silicone mat.
- Whisk together the oil, water, sugars, cornstarch, vanilla, baking soda, salt and cinnamon.
- Whisk in the flour until a smooth mixture forms then add in the oats and stir until well incorporated.
- Portion the dough out onto the baking sheet in 20g/1 tbsp balls. If it’s a hassle to work with, you can let it sit for about 20 minutes at room temperature to let the flour hydrate and stiffen the dough.
- Bake for 9-11 minutes until golden and let set on the sheet for about 2 minutes before transferring to a wire rack to cool completely.
Assembly
- Once the cookies have completely cooled, prep the pastry cream as instructed in the recipe so it’s ready to use. You can use a piping bag or just spread it onto the cookies.
- Leave a small hole in the center of the cookie when piping/spreading the cream and spoon about ½ tsp of jam in it. Then close the sandwich using a similar sized cookie.
- The finished sandwiches will keep covered in the fridge for about 1 hour since pastry cream forms a skin very easily.
Notes
- *Disclaimer: I have a tiny not-so-great oven, so your bake time may vary from mine.
- I strongly suggest making recipes by weight, if you make them by cups I can’t guarantee that you’ll get the same results.
- The recipe makes 7 sandwich cookies but you can obviously multiply it along with the pastry cream to make however many you want.