No Bake Funfetti Cookie Sandwiches (Vegan Gluten-Free)

These No Bake Funfetti Cookie Sandwiches are so fun to make: two sweet and vibrant no-bake cookies sandwiched together with a protein yoghurt mousse filling. These cookies re easy to make, naturally vegan, gluten-free and ready in 20 minutes.

You can watch the recipe video here.

At the start of 2022, our oven stopped working and it would take 1 week for the new part to arrive, so I got inventive with no bake recipes and these little cookies were one of the many no bake sweets that I created and I just love them. They are so fun to make, naturally vibrant, they just make you so happy looking at them. Imagine what it’s like to eat one!

What are these No Bake Funfetti Cookie Sandwiches like?

These sprinkle cookie sandwiches are such a great no bake recipe, they are:

• Fudgy and sticky
• Sweet but not too sweet
• Made from wholefoods
• Packed with fibre and protein
• Naturally vegan and gluten-free
• Easily nut-free
• Colourful, fun and so tasty
• Great to make with little ones
• Ready in 20 minutes

If you are ready to make these cookies, skip ahead to the recipe card, or first let’s talk about the ingredients and method in more detail.

What ingredients go into these no bake cookies?

The cookie dough is similar to my No Bake Raspberry Coconut Wagon Wheel Bites as I just love it.

• Oat flour: just blend oats into a fine flour and make sure they are gluten-free oats where needed.
• Ground almonds: or almond flour for a finer texture. You can make your own by grinding the almonds to reach a really fine flour and to make these cookies nut-free, just extra oat flour or grind up some seeds like hemp or sunflower seeds.
• Medjool dates: or any other dried dates, simply rehydrate them in boiling water first and then blend away. It keeps the cookies soft, moist and naturally sweetened as this is the only sweetener. I am sure other dried fruits will work, too.
• Tahini or cashew butter: any smooth, runny nut or seed butter will work here. A more neutral flavoured butter is best so I do prefer tahini or cashew butter.
• Vanilla essence: for the cookie flavour.
• Salt: to bring out the flavours.
• Sprinkles: to turn this regular no bake cookie dough into funfetti cookie dough! I like the ones from Baking Time Club as they are all vegan and gluten-free (and AMY20 saves you 20%).

For the filling, I use my favourite yoghurt protein mousse mix:

• Thick dairy-free yoghurt: it has to be thick for the mousse to reach the consistency of buttercream, which is what we are aiming for. My favourite is coconut.
• Vegan vanilla protein powder: this thickens the yoghurt to make it into a mousse. You can play around with different flavoured proteins for different fillings. I like the vanilla one from Awesome Supps (and AMY10 saves you 10%).

That is it, just a few ingredients go into these No Bake Funfetti Cookie Sandwiches and they are delicious.

How do I make the cookie sandwiches?

These are easy to make so they are a great activity to make with little ones. Watch the recipe video here.

• Make the cookie dough: blitz together all the ingredients to reach a smooth and sticky dough.
• Roll out on a parchment lined surface: to about 1/2cm thickness.
• Cut out circles: these will be the size of your cookies. Mine is about 5-cm in diameter, but any shape and size will work. Don’t go too big as the cookies so squidgy and bigger cookies will be difficult to pick up.
• Chill the cookies: this makes them easier to handle.
• Whip the yoghurt and protein powder: to make the mousse.
• Pipe on the mousse: using a star-shaped nozzle and piping bag or spread it on.
• Add more sprinkles: and sandwich together.
• Store in the fridge: or eat them all.

Can I use plain or coconut flour for these cookies?

As these cookies are not baked, it is not safe to use plain flour. You can however, heat your flour to kill off any enzymes, I advise searching this though to check. To be safe, I prefer to use oat and almond flour as these are safe to eat raw. As for coconut flour, this is also safe to eat raw, but absorbs much more liquid than oat or almond flour, so you can use it but start with a much smaller quantity and work your way up to reach a cookie dough that balls together.

Are these cookies gluten-free and nut-free?

These No Bake Funfetti Cookie Sandwiches are gluten-free if your oats are gluten-free. As for nut-free, use extra oat flour instead of the ground almonds or use ground seeds instead. Make sure your yoghurt and protein powder are gluten-free and nut-free where needed. Also use tahini or another seed butter instead of the cashew butter for the cookies.

Can I use another filling?

Yes, if you want to change things up, either use a different flavoured protein powder or flavoured yoghurt. Or, you can spread them with vanilla buttercream, cream cheese frosting or spread with chocolate spread or nut butter, too. Also try jam and whipped coconut cream like for my Wagon Wheel Bites.

How long will they last?

These will keep well in the fridge, for up to 1 week, or for as long as your yoghurt recommends. They have to be kept in the fridge as the yoghurt is fresh and also the cookies soften at room temperature. Un-filled cookies can be kept in the freezer for 2-4 weeks and de-frosted at room temperature.

I love the sound of these cookies, what other no-bakes can I make?

I hope you will love these No Bake Funfetti Cookie Sandwiches and if you are looking for more no-bake recipes, how about my:

• No Bake Almond Caramel Brownies
• Pumpkin Spice Brownie Cookie Dough Bars
• Ferrero Rocher Cake Balls
• Coconut Raspberry Wagon Wheel Bites
• Oat Berry Cheesecake Jars

I look forward to hearing what you think of these No Bake Funfetti Cookie Sandwiches so please let me know in the comments below. If you do make them, I would love to see so please tag me in your cookies, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

With no bake funfetti love x