Chocolate C'OAT'conut Sandwich Cookies
Description
These vegan sandwich cookies are made with vegan oat beverage margarine, vegan cream cheese, shredded coconut, and chocolate chips.
Ingredients
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2 tablespoons flax seed meal
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1/3 cup water
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1 1/2 cups all-purpose flour
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2/3 cup unsweetened cocoa powder
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1/2 cup rolled oats
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1 teaspoon baking soda
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1 cup Becel® with Oat Beverage margarine
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3/4 cup firmly packed light brown sugar
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3/4 cup granulated sugar
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1 teaspoon vanilla extract
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1 cup vegan chocolate chips
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½ cup Becel® with Oat Beverage margarine
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½ cup Violife™ Creamy Original
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4 cups icing sugar
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1 teaspoon coconut extract
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1 teaspoon vanilla extract
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1 1/2 cups unsweetened finely shredded coconut
Directions
1
Preheat oven to 375 degrees F (190 degrees 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 large bowl; set aside.
4
Beat 1 cup Becel® with Oat Beverage margarine with sugars in another large bowl with electric mixer until light and fluffy, about 5 minutes. Beat in flax meal mixture and vanilla. Gradually beat in flour mixture just until blended. Stir in chocolate chips.
5
Drop dough by heaping tablespoonfuls onto prepared baking sheet, 2 inches (5 cm) apart. Recipe will yield about 48 cookies. Bake 10 minutes or until edges are just set. Do not overbake.
6
Place baking sheet on wire rack and cool for 5 minutes. Transfer cookies to wire rack and cool completely.
7
Beat 1/2 cup Becel® and non-dairy cream cheese in large bowl with electric mixture until creamy. Add icing sugar, coconut extract, and vanilla extract, and beat until fluffy. Stir in shredded coconut.
8
Once cookies have cooled completely, spread about 2 tablespoons coconut cream on flat side of one cookie and top with another cookie, pressing down until cream comes just to the edge. Repeat with remaining cream and cookies.