Chocolate C'OAT'conut Sandwich Cookies
You put the oat in the cOATconut and eat 'em all up...
- Preparation:
- Cooking:
- Total:
- Serves: 24 persons
Ingredients
- 2tablespoons flax seed meal
- ⅓cup water
- 1½ cups all-purpose flour
- ⅔cup unsweetened cocoa powder
- ½cup rolled oats
- 1teaspoon baking soda
- 1cup Becel® with Oat Beverage margarine
- ¾cup firmly packed light brown sugar
- ¾cup granulated sugar
- 1teaspoon vanilla extract
- 1cup vegan chocolate chips
- ½ cup Becel® with Oat Beverage margarine
- ½ cup Violife™ Creamy Original
- 4cups icing sugar
- 1teaspoon coconut extract
- 1teaspoon vanilla extract
- 1½ cups unsweetened finely shredded coconut
Instructions
Step 1
Preheat oven to 375 degrees F (190 degrees C). Line baking sheet with parchment paper.Step 2
Combine flax meal and water. Let stand 10 minutes.Step 3
Combine flour, cocoa powder, oats, and baking soda in large bowl; set aside.Step 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.Step 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.Step 6
Place baking sheet on wire rack and cool for 5 minutes. Transfer cookies to wire rack and cool completely.Step 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.Step 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.