Blueberry Oatmeal Sandwich Cookies with Vanilla Bean Greek Yogurt Filling
Okay, So calling these cookies “breakfast cookies” might be a stretch. But blueberries, oatmeal, and greek yogurt sound like breakfast to me. Let's just call these "everything in moderation" everybody needs a little sugar, breakfast cookie sandwiches. Creamy and sweet but still a bit tangy vanilla bean greek yogurt filling is sandwiched between two soft and chewy blueberry almond oatmeal cookies.
“These sweet and salty sandwich cookies are addictively delicious! ”
In my option, oatmeal cookies get a bad wrap. When pitted next to chocolate chip cookies, yes, chocolate will win every time. But there is something to be said about the wonderful chew and nuttiness of these trusty cookies. With the added warmth of a little cinnamon and a sprinkling of sea salt, these cookies can be worth the indulgence. For this recipe, everyday oatmeal raisin cookies are given an upgrade with the addition of dried wild blueberries and sliced toasted almonds. These cookies are great on their own but are even better when used to sandwich a creamy yogurt filling.
To keep these cookies uniform, I like to use a cookie scoop. This will help ensure that your cookie sandwiches are nice and neat. I used the smallest scoop from this set to make these sandwich cookies. I am all for multi-use kitchen gadgets and these scoops can be used for not only scooping cookies but also for filling cupcakes liners, scooping ice cream, or even remove the seeds from melon and squash.
Blueberry Oatmeal Sandwich Cookies with Vanilla Bean Greek Yogurt Filling
Makes approximately 12 large sandwich cookies
Blueberry Almond Oatmeal Cookies
1/2 cup butter, melted
1/3 cup granulated sugar
1/2 cup brown sugar, lightly packed
1/2 teaspoon vanilla bean paste
1 egg
1 cup all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups old fashion oats
1/2 cup dried wild blueberries
1/4 cup sliced almonds
Vanilla Bean Greek Yogurt Filling
1 cup greek yogurt, strained
1/2 cup powdered sugar
1/2 teaspoon vanilla bean paste
*yogurt drizzle (recipe below) and sliced almonds for garnish
Greek Yogurt Filling:
Place a fine mesh strainer lined with a paper towel or cheesecloth in a small bowl. Place the yogurt in the strainer and let sit to drain for at least 2 hours or up to overnight. If you are in a hurry you can also place the yogurt in cheesecloth and gently squeeze out the excess liquid.
Add the strained yogurt, powdered sugar and vanilla bean paste to a bowl. Then, whisk together until everything is incorporated.
Place the filling in the fridge to chill while you bake your cookies.
Blueberry Almond Oatmeal Cookies:
Preheat the oven to 375 degrees F and prepare 2 cookie sheets with a silicone mat or parchment paper.
In a small sauté pan, over medium heat toast your almond slice until they just begin to become fragrant and turn brown. Then, set aside.
Whisk together the flour, baking soda, and salt. Then, set aside.
In a large bowl, mix together melted butter and granulated and brown sugars. Then, mix in the egg and vanilla. Mix for 1 full minute until completely combined.
Gradually add in flour mixture a little at a time until the dough comes together. Then, gently fold in the oats, blueberries, and toasted almonds.
Spoon the dough out by the tablespoon and gently roll into balls. Place the dough ball on the prepared baking sheet at least 2-3 inch apart.
Bake the cookies for 8-10 minutes until just slightly golden on the edges. Remove the cookies and give the pan a firm drop on the counter to remove any air bubbles in the cookies.
Let them cool slightly on the pan. Then, remove to a wire rack to cool completely.
Assembly:
Fill a piping bag with the filling. Pipe a small circle of filling on the bottom of one cookie then sandwich with the cookies match. Drizzle the whole thing with yogurt glaze, top with almond pieces.
Yogurt glaze* Mix together 1 teaspoon greek yogurt with 1/2 cup powdered sugar until if forms a glaze. You may need to add more yogurt to get to a drizzle consistence.
