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eggless oatmeal sandwich cookies on a plate wit a milk glass on the background.
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Eggless Easter Oatmeal Sandwich Cookies

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!!
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 18 minutes
Total Time 23 minutes
Servings 12 sandwiches cookies
Calories 345kcal

Ingredients

  • 1/3 cup (67 g) granulated sugar
  • 2/3 cup (120 g) light brown sugar
  • 1 teaspoon pure vanilla extract
  • 13 tablespoons (185 g) unsalted butter, chilled and cubed
  • 3 tablespoons (45 ml) aquafaba (see notes for details and/or substitute)
  • 1 cup (140 g) all-purpose flour
  • 1 pinch salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 2 cups (180 g) 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, but 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 the edges.

Notes

 
Food Processor: 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. 
Aquafaba, or chickpea brine, is the viscous liquid you see when you open a can of chickpeas. It makes a great egg substitute in baked goods since it emulates the unmistakably fluffy texture of whipped egg whites. Find more info here.
You can substitute aquafaba for 1 packed tablespoon (0.65 oz - 15 g) of full-fat cream cheese. 
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.
 
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Please note that nutritional information is a rough estimate, and it can vary depending on the products used.

Nutrition

Calories: 345kcal | Carbohydrates: 47g | Protein: 2g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 32mg | Sodium: 132mg | Potassium: 119mg | Fiber: 1g | Sugar: 29g | Vitamin A: 380IU | Calcium: 37mg | Iron: 1.2mg