Why I Love This Recipe
Sometimes you have to be a rebel and say NO to the classic oatmeal raisin cookie that you eat only because It’s “healthy”.
Well… the time has come because you won’t be able to resist these delicious and super cute Easter Oatmeal Sandwich Cookies.
Please don’t feel guilty because these still have oatmeal in them so they still are in the healthy category, right?
And yes… I said Easter!!!
I feel like Easter snuck up on me way too fast. Anyway, since the holiday is fast approaching, I wanted to make some cookies for the kids’ teachers and school staff.
You will love these cookies because they’re crunchy, yet soft and chewy, and easy to make!!
If you are looking for the traditional Oatmeal Cream Pies, check out my Easy Eggless Oatmeal Cream Pies recipe.
Eggless Oatmeal Sandwich Cookies Ingredients & Notes
Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).
You’ll need:
- Sugar: For this recipe you’ll need granulated sugar and brown sugar. This combination will make chewir and softer cookies.
- Pure vanilla extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract!
- Unsalted butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe.
- Aguafaba: You can subtitute aguafaba for 1 packed tablespoon (0.65 oz – 15 gr) of full fat cream cheese.
- All-purpose flour: Standard all-purpose flour works best here, skip the cake flour, bread flour and wheat flour.
- Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Baking soda & Baking powder: Make sure they’re not expired.
- Old Fashioned Regular Rolled Oats: Use thick old-fashioned whole rolled oats, not quick oats. Quick oats are thinner and more powdery, so you’ll miss out on a lot of texture.
- Easter M&M’s: you can also use chocolate morsels
- Frosting of your preference: I used store-bought frosting.
How to Make Eggless Oatmeal Sandwich Cookies Step by Step
Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).
1 – Preheat oven to 325°F. Line a baking sheet with parchment paper.
2 – Place sugars, vanilla, butter, and aquafaba in the bowl of a food processor and process until well combined.
3 – Add the flour, salt, baking soda, baking powder, and oats and process until combined.
4 – Roll 1 tablespoon of dough at a time into balls. Press a few M&M’s into the tops. Flatten slightly with your palm and place on the prepared baking sheet, leaving room to spread.
5 – Bake for 15 – 18 minutes or until golden. Cool on the baking sheet for 5 minutes before transferring to wire racks to cool completely.
6 – Place filling in a pastry bag fitted with a coupler, and pipe about 1 tablespoon filling onto the flat side of half the cookies. Place remaining cookies on top, and gently press on each to squeeze filling to edges.
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Frequently Asked Questions
I recommend using old-fashioned whole rolled oats, not quick oats. Quick oats are thinner, so you’ll miss out on a lot of texture.
Yes, use dairy-free or vegan butter instead.
Yes, feel free to use chocolate chips, white chips, cinnamon chips, butterscotch chips, or any other chips of your liking.
Yes, you can! I recommend adding 1/2 cup of nuts, such as walnuts or pecans.
Yes, If you don’t have a food processor you can still make these cookies with an electric mixer or stand mixer following the same instructions.
Eggless Cookies Quick Baking Tips
Measure the ingredients properly! A kitchen scale is always the best option, in my opinion, but if you don’t have a kitchen scale, be sure to use a measuring cup made for dry ingredients (NOT a liquid measuring cup) and a liquid measuring cup for liquid ingredients. Also, do NOT dip a measuring cup directly into the flour bin, or you can compact it and get up to 25% more flour; instead, use a spoon to scoop the flour into the measuring cup, and then use a knife (straight-edged) to level the flour across the measuring cup.
Don’t overmix your cookie dough, or you will end up with a dense cookie.
For evenly sized cookies (better for baking), use a small spring-loaded ice cream scoop to spoon out the dough.
Bake the cookies until they are JUST golden around the outside. The cookies might still look a little raw in the center, but once they cool, they will be perfect. Let the cookies cool on the baking sheets for just a few minutes, around 2. If you leave the cookies on the baking sheets for too long, they will continue cooking, and they will be hard.
Storing & Freezing Instructions
Store
Store frosted sandwich cookies in an airtight container for up to 5 days in the refrigerator. Unfrosted cookies can be stored in an airtight container for up to 5 days at room temperature.
Freeze
You can freeze this cookie dough for up to 3 months. Just roll them into balls, and freeze. When ready to use, allow to thaw overnight in the refrigerator, then bring to room temperature for about 1 hour. Then bake as directed.
Easter Basket Idea
Every Easter, I make these cookies, then package them up, and make some cute easter baskets for the bus driver, the school’s staff, and teachers. They love it and look forward to the yummy cookies every year.
More Easter Recipes You’ll Love
- Eggless Easter Hot Cross Buns
- No-Bake Easter Cheesecake
- Eggless Sugar Cookie Cake
- Easy Eggless Soft Sugar Cookies
- Eggless Carrot Cake Cookies
- Eggless Carrot Cake Cupcakes
Eggless Easter Oatmeal Sandwich Cookies
Ingredients
- 1/3 cup (67 gr) granulated sugar
- 2/3 cup (120 gr) light brown sugar
- 1 teaspoon pure vanilla extract
- 13 tablespoons (185 gr) unsalted butter, chilled and cubed
- 3 tablespoons (45 ml) aquafaba (see notes for details and/or substitute)
- 1 cup (140 gr) all-purpose flour
- 1 pinch salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 2 cups (180 gr) Old Fashioned Regular Rolled Oats
- Easter M&M's (you can also use chocolate morsels)
- Frosting of your preference (I used store-bought frosting)
Instructions
- Preheat oven to 325º F (165 º C). Line a baking sheet with parchment paper.
- Place sugars, vanilla, butter, and aquafaba in the bowl of a food processor and process until well combined, about 1 minute.
- Add the flour, salt, baking soda, baking powder, and oats and process until combined and a dough forms. Refrigerate the dough for at least 60 minutes. NOTE: If chilling for longer (up to 2 days), allow to sit at room temperature for at least 30 minutes before rolling and baking. The cookies won’t spread as much if chilled for longer than 1 hour.
- Roll 1 tablespoon of dough at a time into balls. Press a few M&M's into the tops. Flatten slightly with your palm and place on the prepared baking sheet, leaving room to spread.
- Bake for 12 – 14 minutes or until lightly browned on the sides. The centers will look soft and under-baked, that is okay. Remove from the oven. Cool on the baking sheet for 5 minutes before transferring to wire racks to cool completely. The cookies will continue to “set” on the baking sheet during this time.
- Spread 1.5 tablespoons of filling on the bottom side of half of the cookies; top with remaining cookies, right side up. Alternately, you can place filling in a pastry bag fitted with a coupler, and pipe filling onto the flat side of half the cookies. Place remaining cookies on top, and gently press on each to squeeze filling to edges.
Nutrition
Originally posted March 2016, post content edited to add more helpful information in February 2022.
