What gives these oatmeal raisin cookies their distinct spiced flavor?

The cookies are flavored with a combination of cinnamon and allspice, which perfectly complements the sweetness of the raisins and brown sugar.

Can I use something other than dairy-free whipped cream or marshmallow spread for the filling?

While the recipe suggests dairy-free whipped cream or vegan marshmallow spread, you could also use a vegan ice cream or a homemade cashew cream for a different sandwich experience.

What type of oats should I use for these cookies?

The recipe specifies 1 1/2 cups of whole rolled oats, which provide a hearty texture and classic oatmeal cookie chewiness.

How should I store these Whole Wheat Oatmeal Raisin Cookie Sandwiches?

After filling, you can freeze or refrigerate the cookie sandwiches, or consume them immediately for the best fresh taste. Freezing will help them hold their shape.

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Whole Wheat Oatmeal Raisin Cookie Sandwiches
[Vegan]

TP By: Travis Piper

Author Bio

I'm a full-time teacher, father, and ultra-runner obsessed with vegan food, recipe development, and photography.... Read More

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Vegan Whole Wheat Oatmeal Raisin Cookie Sandwiches cooling

Two vegan whole wheat oatmeal raisin cookie sandwiches, generously filled with creamy white dairy-free whipped cream, stacked on a rustic plate.

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Whole Wheat Oatmeal Raisin Cookie Sandwiches [Vegan]

Dairy Free

These cookies are delicious, flavorful, and so hearty! Just place some vegan whipped cream, ice cream, or marshmallow spread between two for a gooey treat!

Ingredients You Need for Whole Wheat Oatmeal Raisin Cookie Sandwiches [Vegan]

1 large banana, mashed
2 tablespoons flax meal
1/3 cup almond milk
2/3 cup brown sugar
1/3 cup canola oil
1 teaspoon vanilla bean paste (or extract)
1/2 teaspoon baking soda
3/4 cup whole wheat flour
1 1/2 cups whole rolled oats
1 teaspoon cinnamon
1 teaspoon allspice
Dash of sea salt
1 cup raisins
Dairy-free whipped cream or vegan marshmallow spread

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How to Prepare Whole Wheat Oatmeal Raisin Cookie Sandwiches [Vegan]

Preheat to 350°F.
Mix the first six ingredients in a large bowl.
Then, sift the flour and baking soda, followed by the remaining ingredients.
Scoop the batter out into 10 equal portions with a large ice cream scoop onto a prepared cookie sheet.
Bake for 10-12 minutes. Rack to cool.
When they're fully cooled, put them in the freezer for a little while before filling them (if you have the time).
Then add about 1/4 cup ice cream or whipped cream to the undersides of five of the cookies, and give each a top. Freeze, refrigerate, or consume immediately--they're amazing no matter what.