Vegan Oatmeal Sandwich Cookies
I have fond memories of Little Debbie Oatmeal Sandwich cookies from when I was young and they are the inspiration for these delicious Plant Based Vegan oatmeal sandwich cookies filled with peanut butter. Not only are they delicious but they are also Gluten Free, Oil Free, Refined Sugar Free AND you probably still have the ingredients in your pantry to make them. They are wonderful on their own or enjoyed with an ice cold glass of plant milk!
Ingredients
- 1 ¾ cup organic rolled oats for making flour
- 1 cup organic rolled oats
- 1 tsp baking soda
- 1 tsp vanilla
- 1 ½ cup deglet dates
- ½ cup almond milk unsweetened, or plant milk of your choice
- 8 tbsp peanut butter for filling
Instructions
- Preheat oven to 350°F.
- Blend the 1 3/4 cups of oats into a flour in the blender.
- Add oat flour, rolled oats and baking soda to a mixing bowl and stir until well blended.
- Put the vanilla, dates and almond milk into the blender and blend until smooth.
- Pour the blender mixture into the dry ingredients and stir until well blended.
- Roll into 16 golfball size balls and place onto a parchment paper lined cookie sheet.
- Use another sheet of parchment paper to press cookies flat.
- Bake in the oven for 15 minutes.
- Let cool.
- Spread peanut butter on the bottom of one cookie.
- Place another cookie onto the peanut butter to make a sandwich.
- Keep in an airtight container for up to a week.
Nutrition
Calories: 187kcalCarbohydrates: 40gProtein: 4gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 159mgPotassium: 282mgFiber: 5gSugar: 18gVitamin A: 3IUVitamin C: 0.1mgCalcium: 44mgIron: 1mg
Wow, these look so good!! I cannot wait to make these tomorrow. Thanks for the recipe…
Yum! I am excited that I have everything on hand to make these tomorrow! Trying to decide if I want to add chopped raisins to the batter. What do you think?
Dates are quite expensive and you use a lot of them. Any alternatives.
Raisins work although they are not quite as sweet. =)
Try shopping for organic dates at Costco. Ours has both deglets and majools. I prefer deglet as they are pitted and less caramelish in flavor so not so strong. I typically use about a half cup in treats like this since we don’t eat processed sugar these days and lost our sweet tooth completely.
Peanut Butter might taste good, but I prefer the white filling. Do you have any recipes for that?
You could use the frosting recipe from my Hummingbird Cake recipe. That would be delicious!
https://plantbasedcookingshow.com/2020/06/20/vegan-hummingbird-cake/
yum. High calorie, but yum!
These are so good. Thank you for the delicious recipe!
These are so good — made again, with slight change: I rolled them a little smaller, and added a pecan half after pressing them out. So bite-sized. No filling, just using the cookie base. Sharing with a group where one persom is gluten free, but enough bites for all. 🙂
Hi Jill!
Love these!
Can you freeze the baked cookies (and then thaw them in the fridge and add the peanut butter filling)?
I think that would work great.