The obsession with oatmeal continues. I swear, I will start baking and cooking other things soon. But if I don’t, I will at least re-name my blog. With Memorial Day weekend coming up, many people have gatherings planned. These treats are a wonderful and casual dessert, perfect for baking before it gets too hot outside to use your oven!
These oatmeal sandwich cookies were inspired by similar a recipe over at Fork and Beans. Given my nephew’s nut, dairy, and egg allergies, along with Leo’s dairy, soy, and banana intolerances, I had to find the perfect recipe that EVERYONE could enjoy on Mother’s Day. This was no easy feat with all of those restrictions. Plus, I wanted these cookies to taste “normal”. I had some serious critics to impress, skeptical of vegan and gluten-free baking, but they approved, miraculously.
If you aren’t concerned about making these gluten-free, simply use my chewy oatmeal raisin cookie recipe. In fact, all I did to adapt this recipe was use Namaste gluten-free perfect flour blend. Adapting treats to make them gluten-free can be tricky, but these cookies turned out perfectly! In fact, they were a little thicker than my chewy oatmeal raisin cookie recipe, which was easier for making sandwich cookies.
The filling is made with marshmallows. Although it doesn’t quite mimic those Little Debbie sandwich cookies that I recall from childhood, it is still delicious. It’s a little tacky and you need to work pretty fast to sandwich the cookies together. So, if you’re not into getting extra Martha-y on me, just make the cookies. You won’t regret that at least.
- 1 c. Namaste gluten-free all purpose flour blend
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp salt
- ½ tsp baking soda
- ½ c. Earth Balance (soy-free) (or butter if not vegan)
- ½ c. light brown sugar
- ½ c. granulated sugar
- 1 tsp vanilla
- 2 Tbs milk (I used coconut milk)
- ¾ c. rolled oats
- ½ c. raisins
- 2 c. marshmallows (Dandies vegan marshmallows, if necessary)
- 1 Tbs Earth Balance (soy-free) (or butter if not vegan)
- 3 Tbs powdered sugar
- Preheat the oven to 350 degrees.
- In a medium bowl, sift together the flour, cinnamon, nutmeg, salt, and baking soda.
- In a large bowl, cream the Earth Balance, brown sugar, and white sugar (I used a stand mixer).
- Add the vanilla and milk to the sugar mixture, and and blend until creamy.
- Add the flour mixture to the sugar mixture in two batches, mixing until well combined.
- Gently fold in the oats and raisins.
- Roll the dough into 1½ inch balls and place on a parchment paper or Silpat-lined baking sheet.
- Flatten slightly with the bottom of a glass.
- Bake for 12-15 minutes, rotating the cookie sheets halfway through.
- Let cool on the cookie sheets for five minutes, and then transfer to a wire rack to cool completely.
- For marshmallow filling, melt marshmallows and Earth Balance over medium-low heat. Add the powdered sugar and stir to combine well. Quickly spoon the mixture onto a cookie and top with another cookie. Repeat. Move quickly!
*I also made smaller cookies that were suitable for kids or those who love miniature-sized treats, like myself. In that case, make the dough balls about between a 1/2-inch and 1-inch large. You should get approximately double the amount of sandwiches.
Weekends are for relaxing, doing things you have no time for during the week, and indulging. These take a little more time than your average cookie, but they are oh-so-delish and indulgent. A perfect weekend activity and treat.