Inspired by Foodfiasco.com)
Yield: 30 sandwich cookies
- 1 1/2 cup white whole wheat flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup granulated sugar
- 3/4 cup brown sugar
- 1 teaspoon of molasses
- 1/4 cup melted butter or Earth Balance (melted then measured)
- 2 teaspoons vanilla extract
- 1 Tablespoon egg replacer plus ¼ cup water or 1 flax egg
- 1/4 cup unsweetened almond milk
- 1 1/2 cups instant oats, divided
- 6 ounces coconut milk yogurt, vanilla
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Place 1/2 cup of the instant oats into the bowl of a food processor, and process until the oats are ground.
- Add the ground oats, flour, salt, baking soda, sugar, and the brown sugar plus molasses into the bowl of mix (with stand mixer or by hand). Add in the melted butter or Earth Balance, vanilla extract, egg replacer, and unsweetened almond milk and continue to stir until combined. Scoop out 1/2 cup up the cookie dough into a bowl and set aside. Stir the remaining 1 cup instant oats into the main cookie dough.
- Using a 1/2 tablespoons measure, scoop the dough into balls and place on the baking sheet two inches apart. Gently press down into cookie shapes. Bake in the oven at 350°F for about 12 minutes. Let cool on wire racks.
- Meanwhile, add the yogurt into the bowl with the reserved cookie dough and stir until completely combined. Chill until ready to use.
To assemble, spread the frosting mixture onto a cookie and place another cookie on top to form a sandwich, pressing lightly to adhere. Repeat with remaining cookies. These are best served the day they are made because of the frosting, but also can stored in the freezer for a chilled treat.