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  • Writer's pictureCharlotte Emily

Oat Cookie Sandwiches

Updated: Aug 23, 2021


These oat cookie sandwiches are so quick and easy to make, with a balance between the crunchy oat cookie and soft buttercream centre!  

These are simple, with just the sweetness of the vanilla icing in the centre, but you can easily add strawberry or raspberry essence to add additional flavour to the buttercream! 

Preparation : 15 minutes

Baking Time : 10 – 15 minutes

Makes : 6 sandwiches (but can be made smaller for more!)


– For the Oat Cookies –

• 100g Oats 

• 80g Plain Flour

• 25g Caster Sugar  

• 25g Coconut Sugar

• 80g Dairy-Free Butter

• 1 tbsp Maple Syrup

• 2 tbsp Dairy-Free Milk

• 1 tsp Baking Powder 

• 1 tsp Vanilla Extract  

– For the Buttercream –

• 60g Dairy-Free Butter

• 300g Icing Sugar

• 3 tbsp Diary-Free Milk (I used Oat)

• 1 tsp Vanilla Extract

• A Few Drops of Pink or Red Food Colouring


– For the Oat Cookies –

  1. Preheat the oven to 160C fan and line a baking tray with parchment paper.

  2. In a pan, melt the butter, milk, syrup and vanilla extract.

  3. As this is melting, combine the oats, flour, caster sugar, coconut sugar and baking powder in a large mixing bowl.

  4. Once melted, add the syrup mixture to the dry mixture and combine. 

  5. Spoon the mixture onto the lined baking tray (I used between 1/2 – 1 tbsp of mixture, but if you want smaller cookies, use less mixture). Shape the mixture into a ball on the tray and make sure to leave some space in between as they will spread in the oven.

  6. Place in the oven and bake for 10 – 15 minutes.

  7. Leave on a rack to cool completely (they will harden as they cool), before icing.

– For the Buttercream –

  1. Cream the butter to soften it, then add the icing sugar, whisking until combined (I use a standing mixer on a high speed with a whisk attachment). 

  2. Once creamed, add the dairy-free milk (half a tablespoon at a time), vanilla extract, food colouring and continue to whisk.

  3. Choose your preferred piping nozzle and fill the piping bag with the buttercream, then pipe onto the underside (the flat side) of half of the cookies. Place the other half of the cookies onto the iced ones, with the underside on the icing, creating the sandwiches. 


• If you make this, please tag me on Instagram @thecharlotteemilyy or use the hashtag #cebakes

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