The first time I made this Blackberry Cream Oatmeal Sandwich Cookies Recipe, I instantly fell in love with the combination of soft oatmeal cookies and fruity cream filling. I wanted a dessert that felt homemade, comforting, and slightly unique.

When I added the blackberry cream between the cookies, the flavor became sweet, tangy, and incredibly delicious. The color of the filling was naturally beautiful because of real blackberries.

After one bite, I knew this recipe would become a favorite treat in my kitchen. If you enjoy layered flavors, Chicken and Vegetable Curry with Rice Recipe provides a hearty, comforting meal with rich taste.

Ingredients

This recipe uses simple ingredients to create soft oatmeal cookies and a fluffy blackberry cream filling. Each ingredient plays an important role in the final flavor and texture.

For the Oatmeal Cookies

• 1/2 cup vegan or plant butter – Gives the cookies a rich flavor and soft texture. Let it soften at room temperature for easier mixing.
• 3/4 cup coconut sugar – Adds natural sweetness and a slightly caramel-like flavor that pairs well with oats.
• 1 1/4 cup gluten-free flour – Forms the structure of the cookies. Cassava flour works well if you want a grain-free option.
• 1/2 teaspoon baking soda – Helps the cookies rise slightly and become soft and light.
• 1/4 teaspoon salt – Balances the sweetness and enhances the overall flavor.
• 3 tablespoons plant milk – Adds moisture to the dough and helps combine the ingredients smoothly.
• 1 cup gluten-free quick cooking oats – Provides a hearty texture and classic oatmeal cookie taste.
• For the Blackberry Cream Filling
• 1/2 cup blackberries (fresh, canned, or frozen) – Real blackberries give the filling a natural fruity flavor and vibrant color.
• 1/2 cup vegan or plant shortening – Creates a light, fluffy frosting texture that holds the filling together.
• 1/2 cup vegan or plant butter – Adds creaminess and richness to the filling.
• 1/2 teaspoon pure vanilla extract – Enhances the sweetness and aroma of the cream filling.
• 2–3 cups organic powdered sugar – Thickens and sweetens the cream while giving it a smooth texture.

Note: The ingredient quantities above make approximately 12 sandwich cookies (24 individual cookies). You can also enjoy similar dishes like Baked Lemon Herb Cod with Rice Pilaf Recipe for a light savory option.

Variations

This recipe is flexible, so you can easily customize it depending on your dietary needs or flavor preferences.

• Dairy-free option
  The recipe is naturally dairy-free when using plant butter, plant milk, and vegan shortening.
• Sugar-free alternative
  You can replace coconut sugar with a natural sugar substitute like monk fruit sweetener for a lower-sugar version.
• Berry swap
  Instead of blackberries, you can use raspberries, strawberries, or blueberries for a different fruity filling.
• Extra flavor additions
  Add lemon zest to the cream filling for a bright citrus note that pairs beautifully with berries.
• Crunchy texture
  Mix chopped nuts or shredded coconut into the cookie dough for additional texture and flavor.

Cooking Time

Here’s how long it takes to prepare and bake this delicious dessert.

• Prep Time: 10 minutes
• Cooking Time: 20 minutes
• Total Time: 30 minutes

Equipment You Need

• Mixing bowl – Used for combining cookie dough ingredients.
• Electric mixer or hand mixer – Helps create a smooth cookie dough and fluffy cream filling.
• Small saucepan – Used to cook and reduce the blackberries for the filling.
• Baking sheet – Holds the cookies while baking in the oven.
• Spatula or wooden spoon – Useful for mixing and folding ingredients together.
• Cooling rack – Allows cookies to cool completely before adding the filling.

How to Make Blackberry Cream Oatmeal Sandwich Cookies Recipe?

This recipe is surprisingly simple to prepare and comes together quickly. Follow the steps below to create soft oatmeal cookies filled with creamy blackberry frosting.

Prepare the Blackberry Filling

Start by heating the blackberries in a small saucepan over medium heat. Cook them while stirring occasionally until they soften and reduce into a thick mixture. This process usually takes about 15–20 minutes. Once the berries are reduced, allow them to cool completely before using them in the cream filling.

Prepare the Cookie Dough

In a mixing bowl, beat the plant butter until smooth and creamy. Add the coconut sugar and mix until everything is well combined. This step helps create the base flavor and texture of the cookies. In another bowl, combine the flour, baking soda, and salt before gradually mixing them into the butter mixture.

Add Oats and Milk

Turn off the mixer and stir in the plant milk and quick oats using a spatula. The dough will become thick and slightly sticky because of the oats. Make sure everything is evenly combined so each cookie has the same texture and flavor.

Shape and Bake the Cookies

Roll about one tablespoon of dough into small balls and place them on a baking sheet. Leave space between each cookie so they can spread while baking. Gently flatten each ball with your hand before baking them in a preheated oven at 350°F for about 10–12 minutes depending on your preferred texture.

Prepare the Cream Filling

While the cookies are cooling, make the blackberry cream. Beat the vegan shortening, plant butter, and vanilla extract until smooth. Gradually add powdered sugar until the mixture becomes thick and fluffy. Add the cooled blackberry reduction and mix gently until the filling is evenly colored and smooth.

Assemble the Sandwich Cookies

Once the cookies have completely cooled, spread or pipe the blackberry cream onto the bottom side of one cookie. Place another cookie on top to form a sandwich. Repeat this process until all cookies are filled and ready to serve.

Additional Tips for Making This Recipe Better

After making this recipe a few times, I discovered a few simple tricks that improve the texture and flavor.

• I always let the blackberry mixture cool completely before adding it to the cream so the filling stays thick and fluffy.
• I like to bake the cookies for about 10 minutes if I want them soft and chewy.
• When I want a firmer cookie sandwich, I bake them closer to 12 minutes.
• I sometimes chill the cream filling for 10 minutes before assembling the cookies so it spreads more easily.
• I prefer using fresh oats because they give the cookies the best texture.

How to Serve Blackberry Cream Oatmeal Sandwich Cookies Recipe

These cookies look beautiful when served on a dessert platter or cake stand. You can lightly dust the tops with powdered sugar for a bakery-style presentation. For extra flavor, serve them with a glass of cold milk or a warm cup of coffee. They also make a great dessert for parties, afternoon snacks, or holiday cookie trays.

Nutritional Information

Here are the approximate nutritional values per sandwich cookie.

• Calories: ~210 kcal
• Protein: ~3 g
• Carbohydrates: ~30 g
• Fat: ~10 g

Make Ahead and Storage

Storing

Store the cookies in an airtight container at room temperature for up to 3 days. Keeping them sealed helps maintain their softness and prevents the cream from drying out.

Freezing

You can freeze the unfilled cookies for up to 2 months. Simply place them in a freezer-safe container and thaw them at room temperature before adding the cream filling.

Reheating

These cookies are best enjoyed at room temperature. If they become slightly firm, let them sit out for a few minutes before serving to restore their soft texture.

Why You’ll Love This Recipe?

There are many reasons why these blackberry cream oatmeal sandwich cookies stand out as a delicious dessert.

• Easy to make
  The recipe uses simple steps and common ingredients, making it perfect for beginners and experienced bakers alike.
• Naturally colorful filling
  The blackberry cream gets its vibrant color from real berries instead of artificial food coloring.
• Dietary friendly
  These cookies are gluten-free and vegan, making them suitable for people with certain dietary restrictions.
• Perfect texture combination
  The soft oatmeal cookies and fluffy cream filling create a delicious balance of textures.
• Great for special occasions
  These cookies are impressive enough for parties yet simple enough to enjoy as an everyday treat.

Ben Carraoli

Blackberry Cream Oatmeal Sandwich Cookies Recipe

The first time I made these Blackberry Cream Oatmeal Sandwich Cookies, I instantly fell in love with the combination of soft oatmeal cookies and fruity cream filling. I wanted a dessert that felt homemade, comforting, and slightly unique.

Print Recipe Pin Recipe

Total Time 30 minutes mins

Calories: 210

Ingredients Method Notes

Ingredients

  

• 1/2 cup vegan or plant butter
• 3/4 cup coconut sugar
• 1 1/4 cup gluten-free flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3 tablespoons plant milk
• 1 cup gluten-free quick cooking oats
• 1/2 cup blackberries fresh, canned, or frozen
• 1/2 cup vegan or plant shortening
• 1/2 cup vegan or plant butter
• 1/2 teaspoon pure vanilla extract
• 2 –3 cups organic powdered sugar

Method

 

1. Start by heating the blackberries in a small saucepan over medium heat. Cook them while stirring occasionally until they soften and reduce into a thick mixture. This process usually takes about 15–20 minutes. Once the berries are reduced, allow them to cool completely before using them in the cream filling.
2. In a mixing bowl, beat the plant butter until smooth and creamy. Add the coconut sugar and mix until everything is well combined. This step helps create the base flavor and texture of the cookies. In another bowl, combine the flour, baking soda, and salt before gradually mixing them into the butter mixture.
3. Turn off the mixer and stir in the plant milk and quick oats using a spatula. The dough will become thick and slightly sticky because of the oats. Make sure everything is evenly combined so each cookie has the same texture and flavor.
4. Roll about one tablespoon of dough into small balls and place them on a baking sheet. Leave space between each cookie so they can spread while baking. Gently flatten each ball with your hand before baking them in a preheated oven at 350°F for about 10–12 minutes depending on your preferred texture.
5. While the cookies are cooling, make the blackberry cream. Beat the vegan shortening, plant butter, and vanilla extract until smooth. Gradually add powdered sugar until the mixture becomes thick and fluffy. Add the cooled blackberry reduction and mix gently until the filling is evenly colored and smooth.
6. Once the cookies have completely cooled, spread or pipe the blackberry cream onto the bottom side of one cookie. Place another cookie on top to form a sandwich. Repeat this process until all cookies are filled and ready to serve.

Notes

• I always let the blackberry mixture cool completely before adding it to the cream so the filling stays thick and fluffy.
• I like to bake the cookies for about 10 minutes if I want them soft and chewy.
• When I want a firmer cookie sandwich, I bake them closer to 12 minutes.
• I sometimes chill the cream filling for 10 minutes before assembling the cookies so it spreads more easily.
• I prefer using fresh oats because they give the cookies the best texture.