Oatmeal walnut sandwich cookies are flavoured with a hint of molasses and are filled with a vanilla cream. Vegan.
Ingredients
Cookies:
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1/2 cup unsalted vegan butter, softened
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1 cup coconut sugar
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2 tablespoons pure maple syrup
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2 tablespoons molasses
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1 teaspoon vanilla extract
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1 egg
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2 cups quick-cooking oats
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1 1/4 cup all-purpose flour
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1 teaspoon baking soda
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1 teaspoon ground cinnamon
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1/4 teaspoon kosher salt
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1/2 cup very finely chopped California Walnuts
Cream Filling:
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1/4 cup unsalted vegan butter, softened
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1/2 cups organic powdered sugar
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1 teaspoon plant-based milk
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1/2 teaspoon vanilla extract
Preparation
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Preheat oven to 350ºF and line 2 baking sheets with parchment paper or silpat baking mats.
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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.
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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.
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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.
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Bake for 8 to 9 minutes or until just set. Transfer cookies to a cooling rack and let cool completely.
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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.
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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.
