I collect recipes. I have thousands of them. They usually sit for awhile before I dust them off and use them, but some I refer to immediately. This recipe is one of those. I crave warm spices this time of year, so I thought a spiced cookie would taste good. When I came across this recipe with chai spices I baked it up pronto.
To veganize the original recipe, I used vegan margarine and yogurt subbed for an egg. For altitude adjustments, I added flour and reduced baking powder and oats. I thought they were tasty as is, but my husband thought they were lacking in dessert finesse (due to the lack of chocolate). To elevate them from what he deemed a breakfast cookie, I slathered vanilla frosting between two cookies and made them into cookie sandwiches. Now they were fancy enough for dessert.
Until next time, happy baking!
Oatmeal Spice Cookie Sandwiches
Equipment
- Stand Mixer
- 2 Baking Sheets
Ingredients
Cookies
- 1 cup + 1 tablespoon all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- Chai Spice Powder - 3/4 teaspoon cinnamon 1/2 teaspoon cardamom, 1/4 teaspoon ginger, 1/8 teaspoon clove, 1/8 teaspoon nutmeg
- 14 tablespoons vegan margarine softened
- 1 cup organic sugar
- 1/4 cup packed organic light brown sugar
- 1/4 cup vanilla soy yogurt
- 1/2 tsp vanilla extract
- 2 1/4 cups old-fashioned rolled oats
Filling
- 4 tablespoons vegan margarine softened
- 4 tablespoons vegan shortening softened
- 2 1/2 cups organic powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon soymilk
Instructions
- Prepare the cookies:
- Preheat oven to 350F. Whisk flour, baking powder, baking soda, salt, and chai spice powder together. In the bowl of a stand mixer, beat margarine and sugars until fluffy and creamy. Add yogurt and vanilla to butter mixture and beat until combined.
- Gradually add flour mixture to butter mixture and stir until it just becomes smooth. Gradually add oats and mix until well combined.
- Roll balls of 2 TBS of dough and place on baking sheets. Gently press down each ball. Bake until cookies are golden brown, for 16-18 minutes, rotating baking sheet halfway through. Transfer baking sheets to wire rack to cool.
- Prepare the filling:
- In the bowl of a stand mixer, cream together margarine and shortening. Add powdered sugar 1/2 cup at a time until well combined. Beat in vanilla and soy milk. When cookies have fully cooled, slather the flat side of a cookie with frosting. Top with another cookie and push down slightly.