These Blackberry Cream Oatmeal Sandwich Cookies feature mini gluten-free, vegan oatmeal cookies filled with a vegan blackberry cream made with real blackberries for the perfect berries and cream sweet treat!
This is a sponsored post written by me on behalf of the Oregon Blackberry and Raspberry Commission. The opinions and text are all mine. The blackberries used in this recipe was sent to me as a gift, thank you so much!
There’s nothing quite like the berries and cream combo, and if you’re a fan too- these Blackberry Cream Oatmeal Sandwich Cookies are going to blow your mind! You can say I’ve become quite a sandwich cookie addict over the last year and these are at the top of my list! The blackberry Oreo-esque cream filling is light and airy and such a gorgeous color from the canned Oregon blackberries I used.
The great thing about this recipe is that you can use Oregon frozen blackberries as well… so if you can’t find the frozen, the canned work great! Either way, the freshness is locked in with a long shelf life and availability all year round! Using real canned or frozen blackberries the blackberry cream filling is so delightful- there’s no need for artificial colors or flavors in these little gems!
So basically, these sammies really have it all going for them… good looks, sweet luscious waves of magenta cream filling, and undeniably incorporates the best blackberries around, even Oregon canned blackberries taste so fresh! Oregon’s optimal soil, air, water and climate make it the best blackberry growing environment- I mean, these blackberries are so scrumptious! And I feel good about the minimal ingredients used in Oregon’s canned blackberries too- not to mention, if you stock up and keep Oregon’s canned blackberries in your pantry at all times you can surely make these Blackberry Cream Oatmeal Sandwich Cookies whenever the mood hits #smartmove 😉
Now you might be wondering how using actual blackberries in the cream filling works… the key here is to heat them in a small saucepan to reduce them so that when you incorporate them into the cream it gives it that luscious color and delicious blackberry flavor. That’s also why using canned or frozen blackberries will work. If you use frozen, you may want to strain a little bit of excess fluid out, or just cook them longer to make sure there’s not an excess of water. You can also add more powdered sugar to the cream filling to meet the desired texture.
While the blackberry cream filling is the star in this dessert recipe, let’s not forget about the gluten-free, vegan oatmeal cookies! They are so simple to make using only 7 ingredients and you can decide if you want them softer or more crunchy in this recipe by how long you bake them. You know, whether you’re team crunchy cookie vs. team soft cookie 😉 You simply bake, cool and then fill with blackberry cream and swoon slightly before you shove them in your mouth, haha.
If you like cream sandwich cookies and whoopie pies, don’t forget to check out these delicious cookie sandwiches!
Gingerbread Cream Sandwiches
Gluten-Free Apple Butter Whoopie Pies
Hot Cocoa Whoopie Pies
- 1/2 cup vegan/plant butter
- 3/4 cup coconut sugar
- 1 + 1/4 cup gluten free flour (use cassava flour for grain free)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 tablespoons plant milk
- 1 cup gluten-free quick cooking oats
Blackberry Cream Filling
- 1 (15 oz) can (approximately 1/2 cup) canned/frozen Oregon blackberries
- 1/2 cup vegan/plant shortening
- 1/2 cup vegan/plant butter
- 1/2 teaspoon pure vanilla extract
- 2-3 cups organic powdered sugar
- Preheat the oven to 350 degrees F.
- Heat the canned or frozen blackberries in a small saucepan over medium high heat, stirring occasionally until they soften reduce, about 15-20 minutes. Cool them completely. You can place them into the fridge to speed up the process.
- Meanwhile, beat the butter until smooth in your stand mixer or using a hand mixer, then add the coconut sugar and beat until well combined.
- In a separate bowl combine the flour, baking soda, and salt and then slowly add it to the butter mixture beating it until well combined. Turn your beater/mixer off then stir in the milk and oats with a spatula or spoon.
- Roll 1 tablespoon of batter with your hands into balls and then place them two inches apart on an ungreased baking sheet. Next, flatten each cookie with your hand into evenly shaped rounds and bake for 10-12 minutes. 10 minutes for softer cookies, 12 minutes for more firm cookies. Remove them from the oven and let them cool completely.
- While the cookies are cooling make the blackberry cream filling. In a large bowl using an electric mixer, beat the shortening, butter, and vanilla until smooth then slowly add the powdered sugar and beat until the filling is sturdy. Add the cooled blackberries and beat on low speed to incorporate, adding more powdered sugar if needed to make the cream filling to your desired texture.
- Pipe or spread the bottom of half the cookies with filling and place another cookie, bottom side down, on top. Keep leftover cookies stored in an airtight container on the counter for up to 3 days.
* Recipe developed for Oregon Berries