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Blackberry Cream Oatmeal Sandwich Cookies Recipe
Ash Tyrrell

Blackberry Cream Oatmeal Sandwich Cookies

I just made these Blackberry Cream Oatmeal Sandwich Cookies, 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
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Total Time 30 minutes
Ingredients Method Notes

Ingredients
  

  • 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.
  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Notes

  • 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.