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!!
Servings 12 sandwiches cookies
- 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)
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.
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.
LOOKING FOR MORE EGGLESS COOKIE RECIPES?
★ Did you make this recipe? Don't forget to give it a star rating below!
Please note that nutritional information is a rough estimate and it can vary depending on the products used.
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