These Eggless Easter Oatmeal Sandwich Cookies are almost too cute to eat, but who can resist easy to make oatmeal cookies, delicious frosting, and M&Ms? The perfect Easter treat!!
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!!!
Can you believe Easter is only weeks away?
Where has the time gone? 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.
Since I wanted to make something really special I decided to package these up and pop them in some Easter baskets. I also added Easter DOVE Peanut Butter Eggs, a candy jar filled with Starburst Sweet & Sour Jellybeans, Easter M&M’s Milk Chocolate and White Strawberry Shortcake, and rubber stamps for teachers.
How cute are those Starburst Carrots?
I bought two for my children’s Easter baskets.
You will love these cookies because of they’re crunchy, yet soft and chewy, and easy to make!!
Happy Cooking, and baking!!!
Eggless Easter Oatmeal Sandwich Cookies
- 1/3 cup sugar
- 2/3 cup light brown sugar
- 1 teaspoon pure vanilla extract
- 13 tablespoons unsalted butter, chopped
- 3 tablespoons aguafaba
- 1 cup all-purpose flour
- 1 pinch salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 cups Old Fashioned Regular Rolled Oats
- Easter M&M's White Strawberry Shortcake to taste (you can also use chocolate morsels)
- Frosting of your preference (I used store-bought frosting)
- Preheat oven to 325°F. Line a baking sheet with parchment paper.
- Place sugars, vanilla, butter and aguafaba in the bowl of a food processor and process until well combined.
- Add the flour, salt, baking soda, baking powder, and oats and process until combined.
- 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 15 - 18 minutes or until golden. Cool on the baking sheet for 5 minutes before transferring to wire racks to cool completely.
- 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.
Aquafaba, or chickpea brine, is the liquid from canned chickpeas. Find more info here.
📱When you make this recipe, be sure to snap a photo and hashtag it #MommysHomeCooking. I’d love to see what you cook!
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