Monday, March 19, 2012

Vegan Almond Butter Oatmeal Sandwich Cookies

It's that time again. Secret Recipe Club time. Once a month a bunch of food blogger's get together, are secretly given someone else blog to cook from, then blog about it.

This month I was given a lovely blog called The Boys Made Me Do It (Such a cute name!). Blogger Cara has a husband and three young boys which  is where the inspiration for the name comes from. Go check out her site. She has lots of great recipes and usually does a weekly menu planning post letting you know what she is cooking for the week. I love this idea.

I had a bunch of great recipes from Cara open, trying to decide which one to cook but something about these cookies kept calling out to me. I made some changes to the recipe to make them vegan. Also the original recipe uses peanut butter but since P hates peanut butter I used almond butter instead. The cookies turned out really yummy but I decided to fill them with just plain almond butter rather than a frosting. I will definitely be making these again (I think they are the perfect texture to make ice cream sandwiches).

Vegan Almond Butter Oatmeal Cookies
recipe adapted from The Boys Made Me Do It

3/4 cup all-purpose flour
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1/2 cup vegan margarine, softened
1/2 cup smooth almond butter
1 cup granulated sugar
1 Tbsp molasses
1 Tbsp ground flaxseed mixed with 3 Tbsp water
1 tsp vanilla extract
1 cup oats, quick cooking or old fashioned

Preheat the oven to 350˚ F. Line a baking sheet with parchment paper and set aside.

In a small bowl, combine the flour, baking soda, baking powder, and salt. Sift together with a whisk.

In a large bowl, cream together the margarine, peanut butter, sugar and molasses until light and fluffy, about 2-3 minutes.

Add in the flaxseed and water mixture and vanilla extract. Add the dry ingredients and mix  just until incorporated. Stir in the oats until evenly blended.

Use a small cookie dough scoop to portion out the dough (about 2 teaspoons), rolling each portion into a ball, and place them on the prepared cookie sheet, a couple inches apart. Bake about 10 minutes.The cookies will look very soft but let them cool on the baking sheet 5 minutes, then transfer to a wire rack to cook completely.

To turn the into sandwiches layer some regular almond butter between two cookies and enjoy with a glass of almond milk!


  1. I like the ice cream sandwich idea--perfect. Great SRC pick.

  2. They seem like a nice, light cookie. You could fill them with so many different things!

  3. Those cookies look great! (I am still making those wonderful Trail Mix Cookies!!!)

    1. Those trail mix cookies are addictive no?

  4. I love sandwich cookies - the filling is the best part!

  5. The substitutions you did make it a more interesting cookie I think!I've never tried Almond Butter but I bet these cookies are still just as good with it!

  6. Stumbled onto your blog via the blog hop and just wanted to show you some blog luv! def enjoyed this post :) new follower!

  7. Delicious looking, saving this recipe.

    If you haven't already, I'd love for you to check out my Group 'A' SRC entry: Broiled Sushi.

    Cook Lisa Cook

  8. just discovered your blog for the first time through the blog hop. Who doesn't love a sandwich cookie. Yum. And almond butter is my favorite (even more so than PB) so I bet these are fantastic. I also wanted to say that I love your font. It's so whimsical.

    1. Thanks! The font is just one from the options on blogger. My lovely husband however made my wallpaper.