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Coffee Cream-Filled Oatmeal Cookies

moka coffee pot
Chewy oatmeal cookies meet rich vegan coffee cream in this recipe that turns “just one” into five before you blink.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 10 servings
Calories 230 kcal

Ingredients
  

Cookies:

  • 1 cup rolled oats
  • ¾ cup all-purpose flour
  • ½ tsp baking soda
  • ½ tsp ground cinnamon
  • ¼ tsp salt
  • ½ cup brown sugar
  • ¼ cup coconut oil soft, not melted
  • ¼ cup maple syrup
  • 2 tbsp plant-based milk
  • 1 tsp vanilla extract

Coffee Cream Filling:

  • ½ cup vegan butter
  • 1 cup powdered sugar
  • 1 tbsp strong brewed coffee or espresso
  • ½ tsp vanilla
  • Pinch of salt

Instructions
 

  • Preheat oven to 350°F (175°C). Line a tray with parchment so you feel like a domestic goddess.
  • In a bowl, mix oats, flour, baking soda, cinnamon, and salt. Breathe in that cinnamon—it’s free aromatherapy.
  • In another bowl, cream brown sugar and coconut oil until fluffy. Add maple syrup, milk, and vanilla. Stir with flair.
  • Combine dry and wet mixtures. Stir until the dough starts flirting back. Chill for 10 minutes.
  • Scoop tablespoon-sized portions onto the tray. Flatten gently. Bake for 13–15 minutes until edges are golden.
  • Cool completely (yes, seriously) before adding cream, or it’ll slide off like your mascara in summer.
  • Beat vegan butter with powdered sugar, coffee, vanilla, and salt until whipped and fabulous.
  • Spread or pipe the cream onto half the cookies. Top with the other halves and press gently.
  • Store in the fridge or devour warm if patience isn’t your thing.
  • Admire. Eat. Repeat. Hide the rest from your roommates.

Notes

🧬 Nutritional Values (Per Sandwich Cookie)

  • Calories: 230
  • Total Fat: 9g
  • Saturated Fat: 4g
  • Carbohydrates: 34g
  • Fiber: 2g
  • Protein: 2g

💊 Vitamins & Minerals (Per Serving)

  • Iron: 6%
  • Folate: 4%
  • Magnesium: 5%
  • Calcium: 3%
  • Vitamin E: 4%

💋 Notes & Tips

  • Add chopped walnuts or pecans for texture and class.
  • Use espresso powder in the filling for a bolder bite.
  • Let the cookies chill fully before assembly for clean, crisp sandwiches.
  • Swap maple syrup with agave if you’re out.
  • Store in an airtight container for up to 5 days—if they last that long.