Delightful Oatmeal and Turbinado Cream Cookie Sandwiches from the wonderful cookbook Real Sweet by Shauna Sever
I’m addicted to refined sugar, and it’s a darn shame. It isn’t something I can control. As we all know, sugar addictions are serious serious stuff. For years, the only way I have been able to get control of my cravings has been through periodic juice fasts where all of them magically disappear after at least 3 excruciating, attitude having days without food.
Once those cleanses are over, I feel rejuvenated and filled with energy but after a while, my want for refined sugar creeps back in. I have wanted to try alternative sugars for a very long time but it wasn’t until I received the cookbook Real Sweet by Shauna Sever that I really decided to take the plunge.
Shauna is a cookbook maven. You may know her popular books like Pure Vanilla and Marshmallow Madness because they are sensational. When I saw that Shauna was coming out with another book devoted to natural sugars, I was absolutely intrigued.
The book contains more than 80 dessert recipes made with various natural sugars like turbinado, coconut sugar, muscovado, agave nectar, maple syrup, honey and more! Sure, I have tried these items separately but never in my baking I’m afraid to say.
While I have always known the benefits of baking with natural sugars over refined, I have always had these lingering questions that have prevented me from going down that road. “What will it taste like?” “Will it even taste good?” “Will I waste a ton of money on natural sugars and create something absolutely inedible?” Well I have finally answered these questions starting with Real Sweet’s oatmeal and turbinado cream cookie sandwiches recipe.
This is such a lovely treat that tastes like it should have a ton of guilt attached to it. The first thing I loved about this recipe was how easy the cookie dough is made. The recipe uses a food processor to bring it all together in a jiffy. I loved the convenience of this. By the time I was resting my dough in the refrigerator, I was amazed at how quickly I was able to make it and not break a sweat.
Next was the impressively smooth and silky cream filling which was a Swiss meringue buttercream. Made with turbinado sugar, it was insanely addictive. I ate many spoonfuls out of the mixer. The final cream sandwich cookies are so delightful and satisfying that your tummy will forever be grateful to you for not filling it with processed sugars. This is one incredible book which I cannot wait to continue baking from. Next on my list is Shauna’s Next-Level Chocolate Chip Cookies. If anyone can make me a believer in natural sugar filled cookies, it’s Shauna.
And because I want you to join in the fun, I am giving away one copy of this glorious book to one lucky baker! Enter below and get your natural bake on!
- 1 1/2 cups old-fashioned rolled oats 5 1/4 ounces/150 grams
- 1 cup firmly packed dark muscovado sugar 8 ounces/227 grams
- 1/2 cup whole wheat pastry flour, spooned and leveled 4 1/4 ounces/120 grams
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1/2 cup cold unsalted butter, cut into cubes 1 stick/4 ounces/113 grams
- 1 large egg yolk
- 2/3 cup turbinado sugar 4 5/8 ounces/132 grams
- 3 large egg whites
- 1/4 teaspoon fine sea salt
- 1/2 cup butter, cut into 1/2- inch cubes, soft but still cool 1 stick/4 ounces/113 grams
- 1 teaspoon pure vanilla extract
- Make the cookies: In the bowl of a food processor fitted with the steel blade, grind the oats to a flour. Add the muscovado sugar, flour, salt, baking soda, baking powder, cinnamon, and nutmeg and process briefly to blend. Toss in the butter and process until the batter is well incorporated and the dough begins to clump and pull off the sides of the bowl. Add the egg yolk and pulse until the dough comes together with no dry pockets.
- Line a work surface with a large sheet of plastic wrap. Turn out the dough onto the plastic wrap and form it into a log about 10 inches long and 1 1/2 inches to diameter. Wrap the dough tightly. Chill the dough until firm, at least 3 hours in the refrigerator.
- When you're ready to bake, position a rack in the center of the oven and preheat the oven to 350. Line 2 baking sheets with parchment paper. use a thin, sharp knife to slice the dough log into 30 rounds, each about 1/2 inch thick. Transfer the rounds to the prepared baking sheets. Bake until golden and firm, about 15 minutes. Transfer the cookies to a wire rack and cool completely.
- Make the filling: Combine the turbinado sugar, egg whites, and salt in a metal bowl of a stand mixer. Set the bowl over a pan of gently simmering water. Whisk until the mixture is slightly foamy and the sugar has completely dissolved - rub a bit of the mixture between your fingertips to make sure no coarse bits of sugar are lurking in the bottom of the bowl. Attach the bowl to the mixer fitted with a whisk attachment. Beat on high speed until the meringue is stiff and glossy and the bowl is cool to the touch, 8 to 10 minutes depending on your mixer.
- Reduce the speed to medium and beat in the butter a tablespoon at a time, giving each knob of butter ample time to incorporate into the filling before adding the next. About the time that all the butter has been added, the filling will look like a curdled and separated mess and you might start to panic, but don't - it will come together with another minute or so of whipping time. When the filling is smooth, beat in the vanilla extract. (Hooray, you've just made Swiss meringue buttercream!)
- To fill the cookies, either load the filling into a piping bag fitted with a large round tip or use a small scoop or 2 spoons. Flip half the cookies over and top each with 2 teaspoons of the filling. Sandwich with the remaining cookies and press gently to adhere. Store at room temperature for the first day, and refrigerate them for longer storage, up to 3 days.
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I use agave nectar sometimes!
These cookies look devine! I love cooking with alternatives to refined sugar. Good for you for experimenting!
First, CONGRATULATIONS on your book, you must be ecstatic! Secondly, these cookies look amazing…I would never guess there is no refined sugar in there!
Agave nectar is my favorite to bake with 🙂 These sandwiches look to die for!
I like using Sugar in the Raw. I also don’t need these cookies, but I sure do want them! Congrats on your book!
I’m not familiar with baking with natural sugars, but these cookies look delicious!
I’ve baked with honey, maple syrup, agave nectar, and molasses. I’ll also sometimes sub In fruit juice in place of water as a way of adding extra flavor and sweetness.
I have the same problem with sugar and I’ve been wanting to explore more natural sugars this summer and bought a few different types earlier this month. I’ve been a little afraid of trying it in my baking because of how the different sugars would act in baked good. You’ve convinced me that I need to get this book. These cookie sandwiches are screaming my name!
those oatmeal cookies look great, what a cool idea for a cookbook.
Oatmeal cookies have always been my favourite. And that cream … omg. It sounds too good to be true!
I love cooking/baking with maple syrup. It adds a nice touch of warmth and unexpected flavor. When it comes to sweetening my tea and coffee, I love agave!
I like to make jam with Turbinado Sugar. Specifically a Blackberry/Lemon/Vanilla Bean/Turbinado Sugar jam that is exactly what it sounds like and is pretty fantastic.
PS: love your site (pinning, pinning …)
I am a total sugar addict too. Though we’ve actually decided this week to go without refined sugar so we’ll see how that goes! I’m loving these cookies — they’ll be a great option for when the cravings hit!
I thumbed through this book last weekend at Barnes and Noble, it was totally gorgeous! You might have convinced me to try some natural sugars 🙂
These cookies look amazing!!!
I love using agave nectar! These look delicious 🙂
I have a whole bottle of agave in my cabinet right now!
We use Truvia! and these cookies look AMAZING!!
Yummy!!
This is a book I MUST have! What fantastic sandwich cookies!
Yes it is seriously so fantastic!
These look amazing!! I need to cook with refined sugar. I would love some of these right now!! Yum!! 🙂 Ps so need to buy this cookbook asap! Happy Weekend!
mmmmm these sandwich cookies are pure comfort!
I love baking with honey, maple, coconut sugar and dates.
These look SO good. I love her books!
Honey and maple syrup
I love turbinado and maple syrup. I am going to start using coconut sugar though and I use stevia for things like smoothies and coffee.
I love your food blog! Please check out mine and let’s connect?
swedishcavegirl.blogspot.com
Lovely cookies, looks delicious! I try to bake with natural sugars whenever I can too. I looove turbinado sugar, it’s all i use these days:)
These oatmeal cookies look SOO good! Love that they are all natural!
I think it’s due to my chocolate allergy, but I actually do not really like refined sugar and I hardly ever get cravings for sweets. Don’t get me wrong, I will indulge and devour sweets from time to time… but I do not suffer from serious cravings 🙂 I can’t imagine those are very much fun… What does sound fun is shoving a pile of these oatmeal and cream cookie sandwiches into my mouth at once! Okay, or maybe just one at a time.. but I’d like a plate FULL of these cookie sandwiches. They sound Ah.Mazing! Thanks for sharing! Cheers!!
Just beautiful!!
These look delicious! I neverrr buy cookbooks and that has GOT to change, these cookies look incredible! Love the turbinado sugar 🙂
I like to bake with honey
Oh swiss meringue with turbinado? I have to try this recipe then! Thanks for introducing me to this book!
I have used agave, maple syrup, stevia, dates, and currently my favorite is coconut sugar.
Love this idea! I’m just getting into baking with unrefined sweeteners (save cane sugar which I’ve been using for years – which still seems refined)… and I’m so excited to see turbinato used in Swiss Meringue! Delicious! Thank you for this opportunity, Jocelyn. These cookies look amazing!
Ok Jocelyn I think this may be the next addition to my cookbook collection! Love the swiss meringue buttercream. Unfortunately, for me thinking that these were better for me I would probably eat twice as many as I should!
Looks delicious!
You know, the raw sugar is kind of fun. It works really well in so many things, but nope, you don’t want to put it in a buttery sugar cookie. I’ve enjoyed using it in cake a lot.
Someone just walked by my computer at work and was like, “Whoa.” So that’s what these cookies look like! Completely wonderful.
oh my gawd, this is so weird . . I have her Pure Vanilla cookbook and was JUST flipping through it last night! I need to add this one to my collection! I’ve baked with turbinado, coconut sugar, agave nectar, maple syrup and honey!! love these oatmeal and cream cookie sandwiches!
What a treat! My favorite ice cream of all time was Ben & Jerry’s Oatmeal Cookie Chunk, and this is just channeling that like no other. I neeeed!
I’ve baked with maple syrup , honey and turbinado sugar before. I’d love a copy of this book to find ways to cut down on my refined sugar addiction too! 🙂