Oatmeal Nutella Cream Sandwich Cookies
A small batch of soft and chewy Oatmeal Nutella Cream Sandwich Cookies. The oatmeal cookies are lightly sweetened with coconut sugar and maple syrup to keep them soft. And the Nutella cream is a perfect chocolate and hazelnut compliment.
Servings: 5 Sandwich Cookies
Ingredients
OATMEAL COOKIES
- 1/4 cup rolled oats
- 3/4 cup all-purpose flour
- 3/4 teaspoons baking powder
- 1/8 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 3 tablespoons unsalted butter room temperature
- 1/2 cup coconut sugar
- 3 tablespoons pure maple syrup
- 1/2 teaspoon vanilla extract
- 1 large egg
NUTELLA CREAM FILLING
- 1/2 cup marshmallow cream
- 1/4 cup Nutella
- 1 tablespoon unsweetened canned coconut milk from a can of refrigerated unsweetened coconut milk
Instructions
OATMEAL COOKIES
- Preheat oven to 350o degrees and adjust oven rack to the middle position. Line a baking sheet with a silicone mat, or parchment paper.
- In a small mixing bowl, whisk together the oats, flour, baking powder, salt and cinnamon.
- In a medium mixing bowl, use a handheld mixer on medium speed to cream together the butter, sugar, maple syrup and vanilla extract until fluffy. Add the egg and beat for another minute, util the mixture is thoroughly combined.
- Add half of the dry ingredients to the wet ingredients and mix together with a spatula until incorporated. Add the remaining dry ingredients and mix until no flour streaks remain.
- Using a small cookie scoop or spoon, drop golf-ball size scoops onto the prepared baking sheet, about 1 inch apart. Evenly distributing the dough until you have 10 cookies.
- Bake the cookies for 12 minutes, or until the tops are dry. Careful not to over bake as you want the cookies to be chewy and they will continue to cook as they cool on the baking sheet. Let the cookies cool on the baking sheet for 5 minutes then transfer to a wire cooling rack to cool completely. Make the Nutella Cream while the cookies are cooling.
NUTELLA CREAM FILLING
- For the coconut cream: refrigerate the can of unsweetened coconut milk at least overnight. When ready to use, the coconut solids will have risen to the top - this is what you will be using to make the filling. The extra coconut cream can be used in smoothies or Whipped Coconut Cream!
- In a small mixing bowl add the marshmallow cream, Nutella and coconut cream. Mix with a handheld mixer on medium speed until smooth - about 2-3 minutes. You can place the filling in the fridge to firm up until ready to assemble the cookies.
- When the cookies have cooled completely, flip over 5 of the cookies on their tops, and evenly distribute the Nutella Cream filling on top of the 5 cookies. Place the remaining 5 cookies on top of the cream and gently press together to make the sandwich cookie. Enjoy!