Description
Delicious gluten-free oat sandwich cookies filled with creamy buttercream icing.
Ingredients
Scale
- 3 cups certified gluten free quick oats
- 1 ⅔ cups 1:1 gluten free flour (recommended: King Arthur Flour Measure for Measure)
- 1 ½ teaspoons cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 ¼ cups salted butter, softened to room temperature
- 1 ½ cups brown sugar
- 2 large eggs, out of shell
- 1 teaspoon vanilla extract
- 1 cup salted butter, softened to room temperature
- 4 cups powdered sugar
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 3 Tablespoons heavy cream
Instructions
- Line two baking sheets with parchment paper and preheat the oven to 350°F.
- In a large bowl, combine 3 cups certified gluten free quick oats, 1 ⅔ cups 1:1 gluten free flour, 1 ½ teaspoons cinnamon, 1 teaspoon baking soda, and 1 teaspoon salt. Mix until thoroughly combined and set aside.
- In another large bowl, add 1 ¼ cups salted butter and 1 ½ cups brown sugar, and cream them together using a hand mixer or wooden spoon until light in color and combined.
- Add 2 large eggs and 1 teaspoon vanilla extract and mix again, then add in the dry ingredients.
- Gently mix by hand until a dough forms, and there are no more streaks of dry ingredients.
- Using a tablespoon or a small cookie scoop, scoop the dough into balls and place them on the prepared baking trays. Do not flatten the balls, as they will spread on their own in the oven. Make sure there’s plenty of room for the cookies to spread without bumping into each other.
- Bake at 350°F for 8-10 minutes, just until they are barely beginning to brown on the edges. Don’t over bake, as you want these cookies to be soft.
- Allow the cookies to cool on the baking sheet for a few minutes until cool enough to move to a wire rack to finish cooling completely.
- While the cookies are baking, prepare your cream filling (buttercream icing) by whipping the 1 cup salted butter with a hand or stand mixer until smooth and white.
- Once whipped, add 4 cups powdered sugar and just mix until combined before adding the 1 teaspoon vanilla extract, ½ teaspoon salt, and 3 Tablespoons heavy cream.
- Whip the icing until light and fluffy, scraping down the sides of the bowl occasionally to make sure everything is fully incorporated.
- Once the icing is done and the cookies are cooled, fill a gallon bag or piping bag with your icing and cut the tip off. Use the bag to fill your cookie halves with as much or as little filling as you want, then assemble your sandwich cookies.
- Enjoy fresh or pop in the fridge until you’re ready to eat!
Notes
- This recipe yields soft and chewy cookies.
- Make sure to properly measure your ingredients for the best results.
- Chilling the dough before scooping may help with spreading.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 cookies
- Calories: 300
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg