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Chocolate C'oat'conut Sandwich Cookies

You put the oat in the cOATconut and eat 'em all up...

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  • Cooking time10 min
  • Prep time20 min
  • Servings24
recipe image Chocolate C'oat'conut Sandwich Cookies

Ingredients

Cookies
  • 2 tablespoons (30 mL) flax meal *
  • 1/3 cup (75 mL) water *
  • 1 1/2 cups (375 mL) all-purpose flour
  • 2/3 cup (150 mL) cocoa powder
  • 1/2 cup (125 mL) rolled oats
  • 1 teaspoon (5 mL) baking soda
  • 1 cup (250 mL) Becel with Oat M!lk
  • 3/4 cup (175 mL) firmly packed light brown sugar
  • 3/4 cup (175 mL) granulated sugar
  • 1 teaspoon (5 mL) vanilla extract
  • 1 cup (250 mL) vegan chocolate chips
Coconut Cream
  • 1/2 cup (125 mL) Becel with Oat M!lk
  • 1/2 cup (125 mL) Violife Creamy Original or non-dairy cream cheese
  • 4 cups (1 L) icing sugar
  • 1 teaspoon (5 mL) coconut extract
  • 1 teaspoon (5 mL) vanilla extract
  • 1 1/2 cups (375 mL) unsweetened finely shredded coconut

Nutritional Guidelines (per serving)

      See Full Nutritional GuidelinesClose

      (Nutrition information is calculated using an ingredient database and should be considered an estimate.)

      Instructions

      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 large bowl; set aside.
      4. Beat 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.
      Coconut Cream
      1. Beat Becel and non-dairy cream cheese in large bowl with electric mixture until creamy.
      2. Add icing sugar, coconut extract and vanilla extract, and beat until fluffy.
      3. Stir in shredded coconut.
      Assembly
      1. Once cookies have cooled completely, spread about 2 tablespoons (30 mL) 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.
      *Substitution: Use 2 eggs instead of flax meal and water. Cookies will be soft when baked as directed. For a crisper cookie, bake an additional 2 minutes. Be sure to use finely shredded coconut so it incorporates into the cream.

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