Golden Crunch Creams (aka Gypsy Creams) – vegan recipe

Golden Oat Crunch Creams; my dupe of the Fox’s classics but made dairy-free and egg-free, and still way better than the originals. Sometimes referred to as Gypsy Creams, these chewy, golden oaty biscuits are sandwiched together with a delightful vanilla cream.

Let’s kick off recipes in 2026 with a cookie worth putting on repeat. These egg-free and dairy-free golden crunch creams are a nostalgic favourite, evoking break time at school or biscuit selection boxes. These are my version of the Fox’s classic, but better, WAY better!

The cookies are flavoured with syrup and oats; a really good combination that gives both a lovely crunch and chew. They are then sandwiched together with a delicious vanilla and syrup cream. It’s a heavenly combination – both comforting and homely, as is needed in cold dark January, but also indulgent and luxurious to lift the spirits.

After all is there anything better than a sandwich cookie – the combination of flavours and textures takes a humble cookie to the next level. You could always make just the cookies and they’d still be super, but the added filling takes them into the sublime.

If you have the time, I really recommend chilling the cookies before baking. This will stop them spreading as much and you’ll end up with thicker, domed cookies. Although, that being said, if you prefer thin and chewy then leave out the chilling but be ready to ease the cookies back into a circle shape if they spread too much!

lucylox

Golden Crunch Creams

chewy cookies flavoured with syrup and a hint of oats, sandwiched with a luxurious vanilla cream dairy-free, egg-free, nut-free, sesame-free, vegetarian and vegan

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Prep Time 20 minutes mins

Cook Time 12 minutes mins

chilling time 30 minutes mins

Servings: 8 sandwich cookies

Course: cookie

Ingredients Equipment Method Notes

Ingredients

  

• 50 g oats
• 100 g dairy-free butter
• 120 g caster sugar
• 1 tsp vanilla extract optional
• 1 tbsp golden or maple syrup
• 1 tsp dairy-free milk
• 150 g plain flour
• ½ tsp baking powder
• ½ tsp bicarbonate of soda
• 1 pinch of salt
• For the cream filling:
• 70 g dairy-free butter softened
• 150 g icing sugar sifted
• 1 tsp golden syrup
• 1 tsp vanilla extract optional
• 1 tsp dairy-free milk

Equipment

• 2 cookie sheets lined with non stick baking paper

Method

 

1. Preheat the oven to 180℃ and line 2 baking sheets with parchment
2. Cream together the butter, sugar, vanilla (if using) and syrup
3. Stir in the milk, oats, flour and baking powder, bicarb and salt. This will make a sticky dough
4. Divide into 16 equal pieces and roll into balls. Place, well spread apart onto the lined baking sheets
5. Ideally rest the cookie dough balls in the fridge for at least half an hour
6. Bake for 12-14 minutes until golden and spread. You will want to draw in the edges to make neat circles with a cookie cutter or a blunt knife.
7. After 5 minutes move to a wire rack
8. Combine the filling ingredients and once the cookies are cool, spread onto half of them and sandwich together.

Notes

These cookies keep well for up to 5 days.