Vegan Gluten-Free Cranberry Oatmeal Sandwich Cookies

Oatmeal cranberry cookies on parchment paper on a wooden background with green plate topped with cookies in the background

Vegan Gluten-Free Cranberry Oatmeal Sandwich Cookies

These Cranberry Oatmeal Sandwich Cookies are insanely indulgent! They are crisp on the outside and chewy on the inside, with a fluffy 'cranberry buttercream' filling perfect for your holiday table!

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Course: Dessert

Cuisine: American

Keyword: oatmeal cookies

Prep Time: 10

Cook Time: 20

Servings: People

Calories: 392kcal

Equipment

1 Baking Sheet
1 Parchment Paper

Ingredients

Oatmeal Cranberry Cookies

1 cup rolled oats
1/2 cup oat flour
1/2 cup all-purpose gluten-free flour
1 cup ground almonds*
1/2 cup coconut palm sugar or cane sugar
1/2 cup dried cranberries
2 tablespoons ground flaxseeds
1/2 teaspoon baking powder
1/4 teaspoon sea salt
1/4 cup orange juice
1/4 cup coconut oil

Filling

1 cup powdered sugar ( I made my own using pure organic cane sugar)
1/2 cup Vegan Butter I used Earth Balance
2 teaspoon cranberry juice
1/2 teaspoon vanilla
1/2 teaspoon almond extract

Instructions

For the Oatmeal Cookies

Preheat oven 350 F. Prepare a baking sheet with greased parchment paper. Set aside.
In a large bowl, mix oats, oat flour, gluten-free flour, ground almonds, sugar, cranberries, flaxseeds, baking powder, and salt.
Stir in orange juice and coconut oil into the mixture until thoroughly combined.
Drop heaped tablespoons of dough onto a prepared baking sheet, about an inch apart. Slightly flatten.
Bake for about 20 minutes or until golden brown.
Remove cookies from the oven and allow them to cool on a cooling rack.

To Make The Filling

Place sugar, vegan butter, cranberry juice, vanilla, and almond extract in a food processor and process until fluffy and creamy!
To fill the cookies, add a tablespoon of cranberry buttercream on the base of half of a cookie, then top it with another cookie.

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