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Chocolate C'OAT'conut Sandwich Cookies

Chocolate C'OAT'conut Sandwich Cookies

Cost $15, save $10

Source: Recommended by CookPal

  • 12 Min
  • 24 Servings
  • $15

INGREDIENTS

  • Dry Ingredients

    • 1 ½ cups all-purpose flour
    • ⅔ cup unsweetened cocoa powder
    • ½ cup rolled oats
    • 1 teaspoon baking soda

  • Wet Ingredients

    • 2 tablespoons flax seed meal
    • 💧 ⅓ cup water
    • 1 cup Becel® with Oat Beverage margarine
    • ¾ cup firmly packed light brown sugar
    • ¾ cup granulated sugar
    • 1 teaspoon vanilla extract
    • 1 cup vegan chocolate chips
    • ½ cup Becel® with Oat Beverage margarine
    • ½ cup Violife™ Creamy Original
    • 4 cups icing sugar
    • 1 teaspoon coconut extract
    • 1 ½ cups unsweetened finely shredded coconut

STEPS

1

Preheat oven to 375°F (190°C). Line baking sheet with parchment paper.

2

Combine flax meal and water. Let stand 10 minutes.

3

Combine flour, cocoa powder, oats, and baking soda in a large bowl; set aside.

4

Beat 1 cup margarine with sugars in another large bowl with an electric mixer until light and fluffy, about 5 minutes. Beat in flax meal mixture and vanilla.

5

Gradually beat in flour mixture just until blended. Stir in chocolate chips.

6

Drop dough by heaping tablespoonfuls onto prepared baking sheet, spacing them 2 inches apart. Bake for 10 minutes or until edges are set. Do not overbake.

7

Place baking sheet on wire rack and cool for 5 minutes. Transfer cookies to wire rack to cool completely.

8

Beat ½ cup margarine and vegan cream cheese in a large bowl with an electric mixer until creamy. Add icing sugar, coconut extract, and vanilla extract, and beat until fluffy. Stir in shredded coconut.

9

Spread about 2 tablespoons coconut cream on the flat side of one cookie and top with another cookie, pressing down until cream comes to the edge. Repeat with remaining cookies and cream.

NUTRIENTS

Per 1 serving

🔥

253

Calories

  • 3
    Protein
  • 47
    Carbs
  • 9
    Fats

💡 Make sure cookies cool completely before sandwiching to avoid melting the filling.You can store these cookies in an airtight container for up to a week.For added presentation, sprinkle shredded coconut on the edges of the filling.