Sincerely Carolina

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Day Nine: Gluten-Free with RR Challenge — Oats A Cookie Sandwich Kinda Day

by caroline

Apparently, sandwiches are the name of the game this week …. cookie sandwiches, that is.

I swear, I don’t even know how it happened this time. Yesterday, I was preparing for Day 9 of Gluten-Free with Rachael Ray Challenge and as I was researching recipes, I spotted these guys in the sidebar. Well, of course, I couldn’t resist clicking, and before I knew it dinner quickly became, “We’ll just have leftovers” and I was whipping up these bad boys: Oatmeal-Cranberry Cookie Sandwiches.

I made it gluten-free and vegan, and here’s what I came up with:

RR’s Ingredients The G-Spot Used
  • 3/4 cup granulated sugar
  • 3/4 cups evaporated cane juice (plain ol’ granulated sugar will work just fine too)
  • 4 tablespoons unsalted butter, softened
  • 4 Tablespoons of safflower oil
  • 1 large egg
  • 1/4 flaxseed meal
  • ________________
  • 1/8 cup of natural, unsweetened applesauce
  • 1 tablespoon molasses
  • 1-1/4 cups flour
  • 3/4 teaspoon ground cinnamon
  • 3/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon gluten-free baking powder (I use Clabber Girl.)
  • 1/4 teaspoon salt
  • 1/4 teaspoon salt
  • 1/3 cup rolled oats
  • 1/3 cup gluten-free oats (I like Bob’s Red Mill Gluten-Free Whole Grain, Rolled Oats.) *READ MORE about why gluten-free oats are important here.
  • 1 cup dried cranberries
  • 1 cup raisins (I didn’t have cranberries, but I am sure they are delish, too!)
  • 4 ounces cream cheese
  • 1 cup confectioners’ sugar
  • 1 cup confectioners’ sugar
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon pure vanilla extract



  1. Preheat the oven to 350°. Using an electric mixer, beat the sugar with the oil on medium speed until fluffy (2-3 minutes); beat in the flaxseed meal, applesauce and brown rice syrup. On low speed, add the gluten-free flour, cinnamon, cloves, baking powder and salt and mix until blended. Stir in the oats and raisins/cranberries.
  2. Using your hands, roll a level tablespoon of dough into a ball and place on a baking sheet. Continue rolling the cookies, then press each mound flat with a spatula. Bake the cookies until barely golden, about 15 minutes. Transfer to a wire rack and let cool. TIP: The cookies do not turn golden brown, so do not judge by color. If you are unsure whether they are done or not, stick a toothpick through the center to be sure it comes out clean.
  3. Meanwhile, beat together the cream cheese, confectioners’ sugar and vanilla. Spread the filling on half of the cooled cookies and top with the remaining cookies to form sandwiches.


These cookies are completely delicious, but I do have one complaint: I wish they would have turned a little more golden (see “TIP” in directions section above) like I am used to seeing when I bake cookies. I dunno … they just don’t look as pretty.

But that’s just aesthetics I guess. :D

Note: This recipe is gluten-free and vegan. (If you have allergies or food sensitivities, always check specific manufacturer’s products for allergens and/or cross-contamination issues.)


So, happy Friday evening! Anyone have big plans? We are playing it low-key in this household because Dan is still getting over that icky cough/sore throat/stuffy nose thing and I just want to relax. Plus, I have so much to do this weekend, so this squirrel needs to store up some energy.

I don’t mind having a working weekend because it always makes Mondays feel less stressful. How about you? Do you like to knock some errands off of the to-do list in an effort to ease during-the-week stress?