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Eggless Easter Oatmeal Sandwich Cookies in a plate

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 12 sandwiches cookies
Calories 345kcal


  • 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.
 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