Perfectly spiced oatmeal cookies are filled with a bourbon spiked date spread to make the ultimate vegan and gluten-free Oatmeal Date Sandwich Cookies.
- 1 1/2 cups rolled oats (certified gf if required)
- 1 cup + 2 tbsp Bob's Red Mill All Purpose Gluten-Free Flour
- 1 tsp cinnamon
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup vegan butter (I used vegan becel)
- 1/2 cup brown sugar
- 1 tbsp maple syrup
- 2 cups chopped dates (not fresh), loosely packed* (about 325-350 grams)
- 3/4 cup bourbon or whiskey (can sub water, or do half and half)
- 1 tbsp fresh squeezed orange
- zest of one small orange
- 1/4 tsp salt
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Preheat the oven to 350 degrees Farenheit and line a baking sheet with parchement.
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In a small bowl, combine the oats, flour, cinnamon, baking soda, and salt.
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In a large bowl, beat together the vegan butter, sugar, and maple syrup until for 2 minutes.
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Add the dry ingredients to the wet ingredients, and mix well. You will probably need to get your hands in there!
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Roll the cookie dough into 1 tbsp balls - you should get 24 cookies (and then 12 cookie sandwiches).
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Place on the parchment line cookie and flaten the balls with the palm of your hand. If any pieces crumble out a bit, gently squeeze them back in.
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Bake for 12-14 minutes. Let cool on the cookie sheet for a couple of minutes before moving to a cooling rack. Let the cookies cool completely before making into sandwiches.
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Place the dates, bourbon or water, orange juice and zest, and salt into a small saucepan.
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Over medium high heat, bring to a boil.
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After it's come to a boil, turn the heat to low and simmer, uncovered, for about 12-15 minutes, stiring ocassionaly. It will start to thicken pretty fast (and then stop "simmering" due to lack of liquid). But keep cooking it, as you want it to be a thick enough to be sandwiched in between cookies without oozing out everywhere! It will, of course, firm up a bit when it is cool.
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When it is done, let cool compltely before using.
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After everything has cooled, spread a generous amount of date filling on a cookie and then top with another cookie.
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Store in an airtight container and let the cookies sit for a few hours, or overnight. This time lets the flavour meld, while also alowing the filling to soften the cookies a bit.
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Enjoy! (you can totally eat them right away too, I do)
*When I say not fresh, I mean not the super fresh soft, buttery dates. You want to use (at least slightly) dried dates, or your filling will be too thin. I used the variety that comes in a block for baking.
