July 15, 2022 2 min read


Here's a sweet treat that's 100% plant-based and gluten-free! Both kids and adults will love it! 

    • 1/2 cup vegan/plant butter
    • 3/4 cup coconut sugar
    • 1 + 1/4 cup gluten free flour
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon salt
    • 3 tablespoons plant milk
    • 1 cup quick oats
    • 1/2 cup vegan/plant shortening
    • 1/2 cup vegan/plant butter
    • 1/2 teaspoon pure vanilla extract
    • 2 cups organic powdered sugar
  1. Preheat the oven to 350 degrees F.

  2. Beat the butter until smooth, then add the coconut sugar and beat until well combined.

  3. 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.

  4. 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 and bake for 10 minutes. Remove them from the oven and let them cool completely.

  5. While the cookies are cooling, make the 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.

  6. 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.


GINA FONTANA | @healthylitttlevittles | www.healthylittlevittles

Gina Fontana, is the recipe developer, photographer, and certified health coach behind the popular blog Healthy Little Vittles, where she shares delicious plant-based, vegan, gluten-free recipes. In 2013, after a lifelong search for answers to her unexplained health ailments, Gina was diagnosed with thyroid disease. Switching to a gluten-free, plant-based diet transformed her life, prompting Gina to share her journey with others. Through her story, recipes and creative photography, Gina’s mission is to inspire people to pursue a healthier lifestyle. She is the published author of the books Moon Milk and The Beginner's Guide to Gluten-Free Vegan Baking. She lives in Columbus, OH with her husband, 5 year old son, 3 year old daughter, and two fur babies.