I just made this Blackberry Cream Oatmeal Sandwich Cookies Recipe, and wow — they were even better than I imagined! Every bite was the perfect mix of chewy oat cookies and fruity, creamy blackberry filling that made me smile.
The vibrant magenta color and sweet-tart flavor reminded me of summer days, even though I made them at home. These were seriously addictive and a fun twist on classic sandwich cookies. If you’re a berries-and-cream lover, you’re going to fall head over heels for this treat!
Ingredients
Here’s everything you need to make these delicious sandwich cookies. Each ingredient plays an important role in texture and flavor.
Oatmeal Cookies
- 1/2 cup vegan/plant butter — adds richness and creates a soft texture.
- 3/4 cup coconut sugar — gives natural sweetness with light caramel flavor.
- 1 1/4 cup gluten-free flour — forms the structure of the cookies. Cassava flour can be used for grain-free.
- 1/2 teaspoon baking soda — helps the cookies rise properly.
- 1/4 teaspoon salt — balances the sweetness.
- 3 tablespoons plant milk — keeps the dough moist and easy to mix.
- 1 cup gluten-free quick oats — provides chewy texture and classic oatmeal flavor.
Blackberry Cream Filling
- 1 (15 oz) can or about 1/2 cup blackberries (canned or frozen) — gives fruity flavor and natural color.
- 1/2 cup vegan shortening — helps create stable, fluffy cream.
- 1/2 cup vegan butter — adds richness and smooth texture.
- 1/2 teaspoon pure vanilla extract — enhances flavor.
- 2–3 cups organic powdered sugar — sweetens and thickens the filling.
Note: This recipe makes about 12 sandwich cookies, depending on size.
Variations
You can easily customize this recipe:
- Use regular all-purpose flour instead of gluten-free flour if desired.
- Swap coconut sugar for white sugar or a sugar alternative.
- Add fresh blackberries instead of canned or frozen for a brighter taste.
- Mix in lemon zest for a citrus twist.
- Use dairy-free alternatives to keep the recipe fully plant-based.
Cooking Time
- Prep Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
Equipment You Need
- Stand mixer or hand mixer — for mixing cookie dough and cream filling.
- Small saucepan — for cooking and reducing the blackberries.
- Baking sheet — for baking the cookies.
- Mixing bowls — for combining ingredients.
- Cooling rack — to cool cookies evenly before filling.
How to Make Blackberry Cream Oatmeal Sandwich Cookies Recipe
Prepare the Blackberry Puree
Start by heating the blackberries in a saucepan over medium heat. Let them cook until they break down and thicken slightly. Stir occasionally to prevent burning. Once reduced, allow the mixture to cool completely before using.
Mix the Cookie Dough
Beat the vegan butter until smooth, then add coconut sugar and mix well. In another bowl, combine flour, baking soda, and salt. Slowly mix dry ingredients into the wet mixture, then add plant milk and oats. Stir until a soft dough forms.
Shape and Bake the Cookies
Roll the dough into small balls and place them on a baking sheet. Flatten each ball slightly for even baking. Bake at 350°F (175°C) for about 10–12 minutes. Let cookies cool completely before filling.
Make the Blackberry Cream
Beat shortening, butter, and vanilla until smooth. Gradually add powdered sugar until thick and fluffy. Mix in the cooled blackberry puree and blend until fully combined. Adjust thickness with more sugar if needed.
Assemble the Sandwich Cookies
Spread or pipe the blackberry cream onto one cookie. Top with another cookie to create a sandwich. Press gently so the filling spreads to the edges. Repeat with remaining cookies.
Additional Tips for Making This Recipe Better
- I always make sure the blackberry mixture is completely cool before adding it to the cream.
- I chill the dough briefly so the cookies hold their shape better.
- I prefer slightly underbaking the cookies for a softer texture.
- I add powdered sugar slowly to get the perfect cream consistency.
- I store the cookies in the fridge for the best texture and flavor.
How to Serve Blackberry Cream Oatmeal Sandwich Cookies
Serve these cookies slightly chilled or at room temperature. Arrange them neatly on a dessert plate or tray. For a beautiful presentation, add fresh blackberries on the side. A light dusting of powdered sugar makes them look bakery-style. They pair perfectly with coffee, tea, or plant-based milk.
Nutritional Information
Per sandwich cookie (approximate):
- Calories: 160–220
- Protein: 2g
- Carbohydrates: 25–30g
- Fat: 8–12g
Make Ahead and Storage
Storing
Store cookies in an airtight container at room temperature for up to 3 days. For longer freshness, keep them refrigerated.
Freezing
You can freeze the assembled cookies for up to 2 months. Wrap individually and store in a freezer-safe container. Thaw at room temperature before serving.
Reheating
If desired, warm cookies slightly in a low oven or microwave for a few seconds. Avoid overheating so the cream does not melt.
Why You’ll Love This Recipe?
Here’s why these cookies are a must-try:
- Easy to Make — Simple ingredients and quick preparation make this recipe beginner-friendly.
- Beautiful Appearance — The bright blackberry cream makes them eye-catching.
- Dietary Friendly — Naturally plant-based and gluten-free.
- Customizable — Easy to adjust flavors and sweetness.
- Perfect for Sharing — Great for parties, holidays, or special occasions.
These Blackberry Cream Oatmeal Sandwich Cookies are soft, fruity, creamy, and absolutely delicious. Once you try them, they’ll quickly become a favorite in your kitchen! 🍪💜
