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

Keyword cookies, eggfree, Eggless, oatmeal

Prep Time 5 minutes

Cook Time 18 minutes

Total Time 23 minutes

Servings sandwiches cookies

Calories 345kcal

Author Oriana Romero

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 aguafaba (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 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, 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 30-60 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. 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.
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.

Notes

If you don't have a food processor you can still make these cookies with an electric 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 subtitute aguafaba for 1 packed tablespoon (0.65 oz - 15 gr) of full fat cream cheese.

How To Store Eggless Easter Oatmeal Sandwich Cookies

Store frosted sandwich cookies in an airtight container up to 5 days in the refrigerator. Unfrosted cookies can be store in an airtight container up to 5 days at room temperature.

How To Freeze Eggless Easter Oatmeal Sandwich Cookies

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