Oatmeal walnut sandwich cookies are flavoured with a hint of molasses and are filled with a vanilla cream. Vegan.
1/2 cup unsalted vegan butter, softened
1 cup coconut sugar
2 tablespoons pure maple syrup
2 tablespoons molasses
1 teaspoon vanilla extract
2 cups quick-cooking oats
1 1/4 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/2 cup very finely chopped California Walnuts
1/4 cup unsalted vegan butter, softened
1/2 cups organic powdered sugar
1 teaspoon plant-based milk
1/2 teaspoon vanilla extract
Preheat oven to 350ºF and line 2 baking sheets with parchment paper or silpat baking mats.
Place vegan butter and coconut sugar in the bowl of a stand mixer fitted with the paddle attachment. Mix for 2 to 3 minutes or until light and fluffy. Add maple syrup, molasses, vanilla and egg; mix until combined.
Stir together oats, flour, baking soda, cinnamon and salt in a medium bowl. Gradually add dry ingredients to the wet ingredients, mixing until just combined. Fold in walnuts.
Using a small cookie scoop (about 1 1/2 tablespoons), scoop dough into balls and place on prepared baking sheets; gently press the dough to flatten slightly.
Bake for 8 to 9 minutes or until just set. Transfer cookies to a cooling rack and let cool completely.
To prepare filling, beat butter with an electric mixer on medium speed for about 1 minute or until light and creamy. Turn the speed to low and gradually add powdered sugar. Once completely incorporated, beat in milk and vanilla.
Spread equal amounts of filling on half the cookies. Top with remaining cookies and gently press down. Makes 14 cookies. Store in a container in the refrigerator.