Vegan Sandwich Cookies are actually an old fashioned cookie recipe that has been updated with a RICH JAM filling – really makes them special.
Vegan Sandwich Cookies are actually an old fashioned cookie that has been around for over 50 years. I have updated the recipe and made the filling a RICH JAM like mixture instead of just raisins.
It is really kind of funny the way recipes come about. First, you get a recipe in your mind. Something you’ve seen or eaten or heard about and then you just let your mind wander. Switch this, omit that, wonder if that would work – all these thoughts. It really is a lot of fun.
The hardest to figure out are the bakery items like cookies and muffins. Everything is so precise. Lucky for me I love math and the preciseness of baked goods. Let’s have a cookie!
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What Do You Think?
If you take a photo of your wonderful sandwich cookies I would love to see it. Follow me over on Instagram and tag me on your photo @vegan_in_the_freezer.
Your opinion means a lot to me and if you’d like to leave a comment and possibly a star rating I’d love to hear your thoughts.
Raisin Filled Sandwich Cookies
Ingredients
- Raisin Filled Sandwich Cookies
For the Filling:
- Make this first so it can cool while making your cookie batter.
- 1 cup raisins - chopped
- 1 cup coconut sugar
- 1 teaspoon whole wheat flour
- 1/2 cup boiling water
For the Batter:
- 1 tablespoon Flax Seed Meal and 3 tablespoons water
- 1/2 cup shortening - vegan
- 1 cup coconut sugar
- 3-1/2 cups whole wheat flour - it is a stiff dough for rolling out
- 2 teaspoons cream of tartar
- 1/4 teaspoon sea salt
- 1 teaspoon baking powder
- 1/2 cup dairy free milk
- 1 teaspoon vanilla extract
Instructions
- Mix the flax seed meal and water together and set aside so it can gel a bit.
- Grind the raisins in a food processor until pretty small pieces.
For the filling:
- In a saucepan bring the 1/2 cup water to a boil and add the raisins, sugar and flour.
- Boil for 2 minutes.
- Take off heat and set aside to cool.
For the batter:
- In a large bowl, with a hand mixer, cream the shortening, flax seed meal mixture and sugar until light and fluffy. About 5 minutes.
- In a separate bowl mix together the flour, cream of tartar, baking powder and salt.
- Add this to the large bowl with the sugar mixture along with the milk.
- Add vanilla and mix all together.
- It will be a stiff dough. When you get close to the end knead a couple of times with your hand to make sure it is all blended.
- Turn out on a lightly floured surface.
- Roll out thin, about 1/8" to 1/4".
- Cut cookie circles with a cutter that is about 2" in diameter.
- After you cut the circles you will need to gather the leftover dough and re-roll again - and so on and so on until all the dough is used.
- You will be able to cut about 80 circles which will make 40 cookies.
- Put the cookie rounds on a baking sheet about 2" apart because they will spread a bit.
- Now take the cooked raisin filling and plop a good dab - about 1 1/2 teaspoons on the center of each cookie.
- Place another cookie circle on top of that. You can press down a little bit but not so the filling is pressed to the edge. You want the filling to keep inside the cookie edge.
- Bake at 375 degrees for 12 minutes.
- Remove to a wire rack to cool.
- Store in an airtight container.
Notes
Nutrition
Gorgeous pictures. I made these raisins filled sandwich cookies for the super bowl party and it was a crowd favorite. I’m also gonna pin this post on my Pinterest board my followers will love it.
Thank you so much Jill! I think this recipe gets overlooked sometimes but it is one of the best cookies! 🙂
Really this would be special and great raisin filled sandwich cookies recipe, Ginny! I found your post from Pinterest! I’m also gonna pin this post on my Pinterest board my followers will love it. Thanks for sharing!
I will let you know how they turn out. I will het all the ingredients this week. Thanks again I am so excited to make them. My grandma would be 114 years old now….
That really warms my heart Pam! I am so glad you can now make her cookies. 🙂 You are very welcome!
My grandma made these in the 40’s and 50,s. They we my favorite, but didn’t have a recipe. Now I do thank you so much.
Yes, INDEED! That would really be fun! Thanks Tanya!
Thank you Joelen! I appreciate that so much! ♥
Oh my gosh Amy! Wouldn’t they be perfect? Thanks!
These are so pretty Ginny! I like the way you think, LETS have a cookie indeed!
What a cool spin on the traditional oatmeal raisin! Sharing your blog with my vegan friend – she’ll love this!
Looks delicious, perfect with a cup of tea or coffee.
Hey! Thanks a lot Erin!
I love oatmeal raisin cookies, but this version is such a fun twist! Pinned 🙂 Pass the plate and a glass of almond milk please!