Vegan Strawberry Sandwich Cookies #vegan #glutenfree |

Vegan Strawberry Sandwich Cookies

  • Author: Contentedness Cooking
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 15 1x
  • Category: Dessert, Snack
  • Cuisine: Vegan, Gluten Free



For the Cookies:

  • 2 cups (250 g) flour
  • 1/2 cup (120 ml) maple
  • 1/2 cup (120 ml) oat milk or of your choice
  • 1 cup (250 ml) organic peanut butter (without sugar or any artificial)
  • 2 tsp baking soda
  • 1 tsp baking powder
  • vanilla extract
  • pinch cinnamon + salt
  • 1/4 cup (60 ml) coconut oil

For the Strawberry Cream:

  • 10 oz (300 g) strawberries
  • 5 oz (150 g) cashews, soaked (best overnight)
  • 1 Tbs maple + citrus juice


  1. Soak the cashews in water. Ideally overnight, but at least 2 hours.
  2. Give all ingredients to a blender or food processor and blend until really smooth.
  3. Place into fridge until use.

For the Cookies:

  1. Mix the melted coconut oil with the peanut butter and the milk until you have a smooth blend.
  2. In a bowl, combine with the remaining ingredients until you get moist cookie dough.
  3. Wrap the dough into a plastic wrap and form into a roll with your hands (this makes it easier to cut the dough into equal sizes) and chill for at least one hour in the refrigerator. Since we want smaller cookies, I suggest to make three smaller portions.
  4. After 50 minutes, preheat oven to 390°F (200°C) and prepare 3 baking sheets with parchment paper (yes exactly 3, your cookies need some space during baking).
  5. Unwrap the dough after chilling and cut into equal slices and form with your hands into cookies. This will make 15 sandwich cookies (so 30 small individual cookies).
  6. Divide the cookies on the three baking sheets and bake for around 5 minutes. Let cool for 10 minutes, then fill with the Strawberry Cream. Leftovers can be enjoyed!